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Perfect Chocolate Cupcakes

My base recipe for the perfect Chocolate Cupcake, soft, moist and not too sweet, these chocolate cupcakes are perfectly complimented by their sweet, white chocolate frosting!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12

Ingredients

  • For the cupcakes:
  • 3/4 stick (85g) butter/margarine*
  • 1 cup (200g) caster sugar
  • 1/4 cup (50ml) vegetable/sunflower oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup (140g) plain flour
  • 1/2 cup (50g) cocoa powder, sifted
  • 2 tsp baking powder
  • 1/2 cup (120ml) milk
  • For the frosting:
  • 7 oz (198g) white chocolate, melted and slightly cooled
  • 2 sticks (226g) butter, at room temperature
  • 2 1/2 cups (300g) icing sugar
  • 2 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven to 180C/350F and line a 12 hole cupcake tray.
  2. Place the butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.
  3. Add in the oil, eggs and vanilla extract and mix until well incorporated, about 1 minute on med-high speed.
  4. Add in the flour, cocoa powder, baking powder and milk and mix until well incorporated, light and smooth, about 1 minute on med-high speed.
  5. Divide the batter between the cupcake liners, 3/4 full.
  6. Place the cupcakes in the oven for 20-25 minutes, until risen, they spring back and an inserted skewer into the centre comes out clean.
  7. Remove from tin immediately and place on wire rack to cool completely.**

  8. Once cooled, make the frosting, place the butter and icing sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, 2-3 minutes on med-high speed.
  9. Add in the vanilla, melted chocolate and pinch of salt and beat until light and fluffy, about 1 minute on med-high speed.
  10. Either spoon the frosting onto the cupcakes, or half fill a piping bag and pipe a swirl on each cupcake.
  11. Cupcakes will keep in an airtight container, in the fridge, for 3 days.

Recipe Notes

*This is the one time I would advocate using margarine instead of butter. Margarine makes the cupcakes more moist.

**If you don't remove the cupcakes from the tin quickly, I always find the liners peel as the grease from the tin makes them wet and soggy.

Recipe by Annie of Annie's Noms