Simple Winged Chocolate Cupcakes With Butter Icing Recipes

BEST EASY CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 180°C/350°F (160°C fan). Put oven rack in the middle of the oven.
• Place 12 cupcake liners in a cupcake tin.
• Sift Dry ingredients into a bowl. Whisk briefly.
• Place butter and chocolate in a separate, large heatproof bowl. Microwave for 45 seconds, mix, then microwave for another 30 seconds. Mix until chocolate is melted and smooth (keep microwaving in 20 sec bursts if chocolate not melted).
• Add cocoa powder and mix.
• Add milk and oil, then eggs, vanilla and vinegar. Whisk until smooth.
• Add flour mixture and whisk until lump free.
• Divide mixture between cupcake liners. I use a ice cream scoop for this. They should be just over 3/4 full.
• Bake for 18 - 20 minutes, or until skewer inserted into the cupcake in the middle of the tray comes out clean.
• Remove from oven and immediately transfer to cooling rack (spoon or knife helps).
• Once cool, spread with frosting and decorate with sprinkles if desired. Alternatively, use Chocolate Buttercream Frosting!

EASY ONE-BOWL CHOCOLATE CUPCAKES

Steps:

• Pre-heat the oven to 180ºC/350°F. Grease and line a 12-hole muffin tray with cupcake liners.
• Sift all the dry ingredients into a large bowl.
• Add the egg, milk, oil/melted butter and vanilla extract and combine with the dry ingredients. Beat until the mixture is smooth.
• Slowly add the boiling water and mix until combined.
• Distribute the batter between the cupcake liners and place in the oven.
• Bake for 20-25 minutes until a skewer inserted comes out clean.
• Remove from the oven and allow to cool completely before decorating.
• To make the frosting, beat the butter until light and fluffy then add the icing sugar and cocoa powder and beat until well incorporated. Add the coffee, melted chocolate and 1 tbsp of milk and beat until light and fluffy. You might need more milk to reach the desired consistency.
• Transfer the frosting to a piping bag and pipe onto the cooled cupcakes.
• Decorate and serve.

SIMPLE WINGED CHOCOLATE CUPCAKES WITH BUTTER ICING

Steps:

• preheat oven to gas mark 4.
• sift first 4 ingredients into a large mixing bowl.
• add eggs.
• mix using wooden spoon or hand mixer.
• place into 8 cupcake cases.
• cook in oven for 20 minutes.
• for the icing, mix last two ingredients together,.
• when cakes are cooled down, cut the tops off and cut into half to make wings.
• place a generous spoon of icing in the middle of the cake.
• push the wings into the icing at an angle.