Chocolate Cupcakes

Name: Chocolate Cupcakes
Total time: 25 min
Ingredients: 100g Cake flour; 20g Cocoa powder; 140g Caster sugar; 1½ teaspoons Baking powder; A pinch Salt; 40g Unsalted butter (softened at room temperature); 120ml Whole milk; 1 Egg; ¼ teaspoon Vanilla extract; 1 batch Chocolate frosting / Vanilla frosting / Cream cheese frosting (see recipe on page 11); As needed Chocolate sprinkles or edible silver beads (for decoration); 12-cup Cupcake pan (lined with cupcake liners)

Chocolate cupcakes made using a devil's food cake recipe, which can be paired with chocolate, vanilla, or cream cheese frosting.

25 min

Medium

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These delightful chocolate cupcakes are crafted using a classic devil's food cake recipe to achieve a wonderfully rich and moist texture. They serve as a perfect, versatile base that can be beautifully finished with your choice of chocolate, vanilla, or cream cheese frosting.

Ingredients

Cake flour 100g

Cocoa powder 20g

Caster sugar 140g

Baking powder 1½ teaspoons

Salt A pinch

Unsalted butter (softened at room temperature) 40g

Whole milk 120ml

Egg 1

Vanilla extract ¼ teaspoon

Chocolate frosting / Vanilla frosting / Cream cheese frosting (see recipe on page 11) 1 batch

Chocolate sprinkles or edible silver beads (for decoration) As needed

Cupcake pan (lined with cupcake liners) 12-cup

Instructions

Preheat Oven

Preheat the oven to 170°C (325°F) Gas Mark 3.

Mix Dry Ingredients and Butter

Place the flour, cocoa powder, sugar, baking powder, salt, and butter into an electric stand mixer fitted with a paddle attachment (or use a handheld electric whisk) and mix on a slow speed until the mixture resembles sand and all ingredients are well combined.

Add Liquids

Whisk the milk, egg, and vanilla extract together in a measuring cup, then slowly pour about half of it into the flour mixture. Mix well, then increase to a high speed to beat out any lumps. Turn back down to a slow speed and slowly pour in the remaining milk mixture (use a rubber spatula to scrape down any unmixed ingredients from the sides of the bowl). Continue mixing for about two minutes until the batter is smooth. Do not overmix.

Fill and Bake

Spoon the batter into the cupcake liners, filling them two-thirds full. Bake in the preheated oven for 20-25 minutes, or until the cakes spring back when touched. A toothpick inserted into the center should come out clean. Remove from the oven, let cool slightly in the pan, then transfer to a wire rack to cool completely.

Decorate

Once the cupcakes are completely cool, spoon chocolate, vanilla, or cream cheese frosting onto the top and decorate with chocolate sprinkles or silver dragées.