Chocolate Cupcake

Chocolate Cupcake

Chocolate cupcakes are a very popular item at any birthday party, bridal shower, baby shower and tea parties! You can place the beautifully decorated chocolate cupcakes on a vintage cake stand and make the table with the flowers even more beautiful. Again a wonderful baking item to have a lot of fun with!This chocolate cupcake recipe is not difficult to make and I include the delicious chocolate icing - although for me it is more about the cake part than the icing part- a great icing recipe to keep. Chocolate cupcakes can be decorated with Cadbury's shortbread chocolate balls in the middle and eatable glitter for a simple look. When you visit your nearest bakery shop you will find so many ideas and small eatable decorations to make your chocolate cupcakes stand out! We make this chocolate cupcake recipe regular for our popular kiddies partiesat St Omer Farm's The Garden Room Coffee Shop. It is also a lovely product to make for school fund raising. If you don't' like the chocolate icing you can substitute it with my butter icing recipe underneath my vanilla cupcakes recipe and just add the food colouring of your choice to make it look less chocolaty. I made this chocolate cupcake recipe for Kirsten Fourie’s birthday a few years ago - I think he turned 8 or 9 then - a friend and colleague of me, Laetitia’s son, when we worked together at Augusta Kleinbosch Guest Farm. Thank you, my friend, for making his birthday memorable. See my Moist Chocolate Cake recipe, different recipe for the cake, but same icing as here - absolutely delicious!/p>

Serves: 12 Prep time: 20 Minutes Cook time: 10 Minutes Ready in: 30 Minutes

Nutrition: Calories 172 Carbs: 24g Protein: 1g Fat: 8g

2½ cups flour
¼ cup cocoa powder
1 cup sugar
1 teaspoon bicarb of soda
½ teaspoon salt
1 cup warm water
1 Tablespoon white vinegar
2 teaspoons vanilla essence
2 Tablespoons olive oil
4 Tablespoons butter
a third cup of cocoa powder
2 cups icing sugar
3 Tablespoons milk
1 Tablespoon vanilla essence
Preheat the oven to 180° Celsius and prepare the muffin cups.
In a large bowl vigorously whisk together the flour, cocoa powder, sugar, bicarb and salt until there are no visible lumps.
In a separate bowl, mix together the water, vinegar, vanilla essence and olive oil.
Pour the wet ingredients into the dry ingredients and stir well.
Ladle the batter evenly into the prepared cupcake cups and fill them up two thirds.
Bake for 18-20 minutes until the skewer comes out clean and let cool on a cooling rack.
Mix the softened butter, cocoa powder and icing sugar together with an electric beater.
Add the milk and vanilla essence and blend well.
Pipe onto the cooled cupcakes and decorate .
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