Chocolate Cupcakes Recipe

It seems that everyone has a go-to chocolate cake or cupcakes recipe and this one is mine.

It was given to me by a work mate years and years ago, she recited the recipe to me off the top of her head and the result was a fantastic tasting cake that was so easily made and easily adaptable.

You'll notice it is the same (only halved) as my chocolate cake recipe. I've also used it as the base in my Tim Tam Cupcakes, Mint Chocolate High Hat Cupcakes and Creme Egg Cupcakes.



It really is so easy you practically throw it all in one bowl and mix.

Don't worry about the coffee content in there, it doesn't give the cupcakes a coffee taste at all, just enhances the chocolate taste.

I like to make my own buttermilk as it's not incredibly cheap here and I always have heaps left over when I buy it for a recipe.

Chocolate Cupcakes
Makes 12 Cupcakes

Ingredients:
1 C Flour
1/4 C Cocoa
1/2 t Baking Powder
1 t Baking Soda
1/2 t Salt
3/4 C plus 2 T Sugar
1/2 t Vanilla
1 Egg
1/4 C Oil
1/2 C Buttermilk (I use homemade: milk mixed with 1/2 T white vinegar)
1/2 C Black Coffee (made with 1/2 t instant coffee, cooled)

• Preheat oven to 180 degrees C and line a muffin trays with cupcake cases.
• Make up coffee and let it cool down while you make the rest of the mix up.
• Make up home made buttermilk by combining milk and either lemon or white vinegar. Let this sit while you make the rest of the mix up, it will be lumpy when you go to use it.
• Sift dry ingredients together in a large bowl.
• Add eggs. I always crack my eggs one at a time into a cup first to make sure there are no egg shells or the egg isn't rotten or anything. That way it won't ruin your whole mix if there's something wrong with the egg
• Add vanilla, oil, coffee and buttermilk and mix on a low speed until combined.
• Mix on medium speed for about 1 minute. The mixture will be really really runny.
• Pour into cupcake cases and bake for 10 - 15 minutes until skewer inserted comes out clean.
• Leave in tins for 5 minutes then cool on a wire rack.
• Cool completely before decorating with your favourite icing.

Chocolate Buttercream
110g Butter (softened)
1 1/2 - 2 C Icing Sugar
1/4 C Cocoa (or to taste)
1/2 t Vanilla Extract or Essence
2 T Milk

• Beat butter for a few minutes until nice and fluffy.
• While butter is mixing (if you have a stand alone mixer) sift icing sugar into a large bowl and set aside.
• Add vanilla to the butter and beat for about 30 seconds.
• Start adding the sifted icing sugar one cup at a time.
• When icing starts to get lumpy add a Tablespoon of milk.
• Sift cocoa into icing and mix until well incorporated, taste test to see if it is chocolatey enough, if not, add more cocoa one Tablespoon at a time.
• Continue adding icing sugar and milk until you reach the consistency and taste you like.