Bake yourself or a loved one some indulgent chocolate cupcakes, share the love.
100g plain flour - *Use oat flour as a wheat/ gluten-free alternative
20g cocoa powder
140g caster sugar
1 ½ tsp baking powder
40g unsalted butter (ambient) - *Use almond butter or sunflower oil as a dairy-free, vegan alternative.
120ml whole milk - *Use soya or oat milk as a dairy-free / vegan alternative.
1 egg - *Use mashed banana or soya yoghurt as a dairy-free / vegan alternative.
¼ tsp vanilla extract
Chocolate Buttercream Icing
100g milk chocolate - *Use cocoa powder instead for a dairy-free/ vegan alternative.
200g butter (softened) - *Use a plant based margarine spread as a vegan alternative.
400g icing sugar
5 tbsp cocoa powder
2 tbsp milk - *Use soya or oat milk as a vegan alternative.
Heat oven to 180C/160C fan/gas 4. Put the flour, cocoa powder, sugar, baking powder, a pinch of salt and the butter in a free-standing electric mixer with a paddle attachment (or use a handheld electric whisk). Beat on a slow speed until you get a sandy consistency and everything is combined.
Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture. Beat to combine and turn the mixer up to high speed, scraping any mixture from the side of the bowl with a rubber spatula. Pour in the remaining liquid and continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
Spoon the mixture into the paper cases until approximately two-thirds full. Bake in a preheated oven for 20-25 minutes, or until the sponge bounces back when touched and a skewer inserted into the centre comes out clean.
Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely. Meanwhile, make your chocolate buttercream icing and spread it over the cakes with a palette knife, or use a piping bag.
You can decorate your cupcakes how you wish, we used mixed chocolate mini balls to sprinkle over the cupcakes.