Chocolate Cupcakes and Icing

Seriously delicious cupcakes - better than box mixes!


½ cup of semi-sweet chocolate chips
¼ cup of water
½ cup of milk
1/3 cup of cocoa powder
1/3 cup of butter
 ¾ cup of granulated sugar
2 eggs
1 teaspoon of vanilla
1 cup of all purpose flour
½ teaspoon of baking soda
½ teaspoon of baking powder
1/8 teaspoon of salt

Preheat the oven to 350°F

Put water in a saucepan, and put a heatproof bowl above. In the bowl, add the ¼ cup of water, and the chocolate chips. Melt until smooth. Add the milk and cocoa powder. 
(You can probably do this in the microwave, and get the same result. Just melt the chocolate with the water in the microwave, and then add the milk and cocoa after.)
In a separate bowl, mix together the butter (room temperature, or melted a little bit) and sugar. Add in the eggs and vanilla. Whisk together until light coloured.

Mix together both mixtures. 
Add in the flour, baking powder, baking soda and salt.
I filled up large muffin cups about 3/4 of the way - which made 9 cupcakes.
If you use medium muffin cups it will make 12.
Cook for 18-20 minutes. 
Check by sticking a tooth pick in the cupcakes - if any batter comes off, cook for longer.
Makes approx. 12 cupcakes.

Icing Ingredients:

  ½ c. butter
1 ½ c. icing sugar
1 tsp vanilla


Melt the butter; add the icing sugar and vanilla.

Using an electric mixer, mix for approx. 8 minutes.

Make sure cupcakes are fully cool before icing.

This is what I used to make the icing two-tone.
 These are the colours I used.

My attempt at hydrangea icing!
Print the recipe card here.       

I hope you enjoy these as much as my family and I did! 

If you have any questions or comments, please write in the comment section, or email me.

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