Cupcakes with chocolate buttercream icing
These cupcakes feature a soft and moist cake base made with self-raising flour, complemented by a rich chocolate buttercream icing. Ideal for celebrations, they balance sweetness and chocolate flavor perfectly.
Cook time 20 min
Prep time 20 min
Ingredients:
1/2 cup self-raising flour1 tbsp corn flour
1 cup sugar
1 cup butter
2 eggs
1 tbsp milk (1% fat)
1 tsp vanilla extract
1 cup dark chocolate
1 cup powdered sugar
Cupcakes with chocolate buttercream icing are a delightful treat for any occasion. With a blend of rich dark chocolate and creamy butter, these cupcakes are sure to please both kids and adults alike. Follow this step-by-step guide to create these delicious cupcakes in your own kitchen and experience the joy of baking from scratch.
Instructions:
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with 12 cupcake liners.
- In a medium bowl, sift together the self-raising flour and corn flour. Set aside.
- In a large mixing bowl, beat 1/2 cup of softened butter with the sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and milk until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Evenly divide the batter among the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- In a large mixing bowl, beat the remaining 1/2 cup of softened butter until creamy.
- Gradually add the powdered sugar, and beat until light and fluffy.
- Slowly mix in the melted and cooled dark chocolate, beating until smooth and well combined.
- Once the cupcakes are completely cool, use a piping bag or a spatula to frost each cupcake with the chocolate buttercream icing.
- Decorate with additional toppings if desired (e.g., chocolate shavings, sprinkles).
- Serve and enjoy your delicious Cupcakes with Chocolate Buttercream Icing!
With these tips and steps, cupcakes with chocolate buttercream icing are not just a treat to eat but a pleasure to make. Share them with friends, family, or enjoy them on your own. Happy baking!
Cupcakes with chocolate buttercream icing FAQ:
Bake the cupcakes in a preheated oven at 350°F (175°C) for 18-20 minutes. They are done when a toothpick inserted into the center comes out clean.
Yes, you can substitute self-raising flour with all-purpose flour, but you will need to add baking powder. For every cup of all-purpose flour, add 1 1/2 teaspoons of baking powder.
Store leftover cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Let them come to room temperature before serving.
Yes, you can use whole milk or any milk with a higher fat percentage. This may result in slightly richer cupcakes.
You can use any dark chocolate between 50-70% cocoa content for the buttercream. Just ensure that it is melted and cooled before mixing it into the butter.
Tips:
- Ensure all ingredients are at room temperature before starting to mix; this helps achieve a smoother batter and icing.
- Sift the self-raising flour and corn flour to avoid lumps and to combine the dry ingredients evenly.
- Don't overmix the batter as it can result in dense cupcakes instead of a light and fluffy texture.
- Use an ice cream scoop or measuring cup to evenly distribute the batter into the cupcake liners for uniform baking.
- Allow the cupcakes to cool completely before applying the buttercream icing to prevent it from melting.
- For extra flavor, you can add a pinch of salt to the chocolate buttercream icing to enhance the chocolate's depth.
- Decorate the iced cupcakes with sprinkles or chocolate shavings for an added touch.
Nutrition per serving
10 ServingsCalories 370kcal
Protein 4.28g
Carbohydrates 54g
Fiber 2.82g
Sugar 44g
Fat 30g
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