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Chocolate Cupcakes

12 cupcakes
Easy
40
This recipe is a great way to make a simple chocolate cupcake look even more delicious.
Ingredients
Preparation
Recipe Tips
These cupcakes will keep in an airtight container for about 3 days. 
Recipe Tips
To make your own chocolate buttercream; beat together 75g unsalted butter, 135g icing sugar, 45g Cocoa Powder and 20ml milk until you have a smooth and fluffy buttercream.  
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Ingredients

For the Cakes
12Dr. Oetker Muffin Cases
175 gUnsalted butter (softened)
175 gCaster Sugar
145 gSelf-Raising Flour
35 gDr. Oetker Fine Dark Cocoa Powder
3Medium Eggs (beaten)
For the Icing
300 gDr. Oetker Chocolate Buttercream Style Icing
Picture - Dr. Oetker Chocolate Buttercream Style Icing
1

Chocolate Cupcakes

Pre-heat the oven to 180°C/160°C Fan/Gas Mark 4. Place the Muffin Cases into a cupcake tin.

2

Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs, if the mixture starts to curdle, add a little flour. Fold in the remaining flour and the Cocoa Powder with a metal spoon.

3

Place spoonfuls of the mixture into the Muffin Cases and bake for 15-20 minutes until well risen and firm to the touch. Remove from the oven and leave to cool on a cooling rack.

4

Take a sharp knife and cut a circle out of the top of each cake at an angle about 1cm (½ inch) from the edge.

5

Dollop a spoonful of icings onto each cupcake and place the sponge circles on top of the icing. Dust the top of each cake lightly with icing sugar.

  • These cupcakes will keep in an airtight container for about 3 days. 
  • To make your own chocolate buttercream; beat together 75g unsalted butter, 135g icing sugar, 45g Cocoa Powder and 20ml milk until you have a smooth and fluffy buttercream.