Chocolate Cupcakes

The only Chocolate Cupcake Recipe you will ever need for National Cupcake Week

My mum makes the best Butterfly cakes ( or Fairy Cakes ) in the world. Classic Victoria sponge in a little paper case, a small amount of sponge scooped out, a blob of thick buttercream, pop the sponge back, a sprinkle of icing sugar and eh voila. We still have them when my family goes to visit Grandma and Grandad. But Butterfly cakes seem to have taken a step back with the relentless rise of cupcakes which are everywhere and what exactly is the difference?

Chocolate Cupcakes

The best Chocolate and Coffee Cupcakes

As far as I can find out the cupcake is basically the bigger American cousin of the Butterfly cake, the sponge is bigger, and it is loaded with larger amounts of icing or frosting. As it is National Cupcake Week. here is a chance for you to haul in some industrial amounts of butter and sugar and make my second favourite cupcake recipe ever for Chocolate Cupcakes and most definitely the only Chocolate Cupcakes recipe you will ever need. Why is this my second favourite cupcake recipe well I have already posted the number one  Strawberry Milkshake and White Chocolate Cupcakes recipe here.

Chocolate and Coffee Buttercream Cupcakes    makes 18

For the Cupcakes

210 ml Full fat Milk

210 gr Plain Flour

220 gr Caster Sugar

120 gr good quality Cocoa Powder

80 gr Milk Chocolate Buttons

70g soft Unsalted Butter

2 large free-range Eggs

1 scant tablespoon of Baking Powder

A good pinch of Salt

 For the Icing

500 gr Icing Sugar

160 gr soft Unsalted Butter

2 tablespoons Instant Coffee

50 ml Full Fat Milk

Chocolate or Fudge Cake Decorations

Cupcake or deep Muffin Tins

 Preheat the oven to Gas Mark 3 / 170°C / 330 °F and line the baking trays with large paper cases. Using an electric mixer or food processor mix the butter, flour, sugar, cocoa powder, baking powder, and salt together until they form a sandy, crumb-like texture. In a bowl, whisk the milk and eggs together. With the mixer on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined and the batter is smooth and thick.

Chocolate Cupcake Batter

Cupcake Batter

Once all the lumps are gone gradually pour in the remaining liquid and mix until thoroughly combined. Stir in the milk chocolate buttons. Evenly divide the cake batter between the prepared cases and bake in the oven for twenty to twenty-five minutes. Remove from the oven and leave to cool slightly before removing them from the tin and placing on a wire rack to cool.

Sift the icing sugar into a large bowl and add the butter, beat together with a wooden spoon or electric mixer. Heat the milk until scalding in a microwave and in a jug, mix in the instant coffee and stir until it is all dissolved and allow to cool. Gradually pour the cold coffee into the icing while mixing on a slow speed, then turn the mixer up to a high speed and beat the icing until light and fluffy. Scoop the whipped-up icing into a piping bag with a star nozzle, ready to ice the completely cool cupcakes. Decorate with the chocolate or fudge decorations.


Strawberry Milkshake and White Chocolate Cupcakes

Gosh doesn’t everyone love milkshake, as a child I was so spoilt, with thick shakes made with fresh strawberries, just picked, washed and hulled, scoops of ice cream and a splash or two of full fat, gold top milk? They were so thick you could barely suck them up the straw. Even now I’m quite partial when we are out to a froth, ice cold milkshake, although they are made with syrup or powder. So, when I saw a Strawberry Milkshake cupcake in a magazine, well, I just had to have a try myself.

Strawberry Milkshake Cupcakes.jpg

Cupcakes are a phenomenon, they have become so popular, and are fun and versatile and very easy to make. Next week I will be baking lots of Halloween themed cupcakes topped with sugar pumpkins, ghosts, and witches’ hats. The secret of this recipe to use Nesquik milkshake powder which gives a real milkshake flavour to both the cake and the topping and I added another childhood favourite some white chocolate buttons to give it my own little twist.

Strawberry and White Chocolate Milkshake Cupcakes    makes 18

For the Cupcakes

210 ml Full fat Milk

210 gr Plain Flour

220 gr Caster Sugar

120 gr White Chocolate Buttons

70g soft Unsalted Butter

75 gr Strawberry Milkshake Powder

2 large free-range Eggs

1 scant tablespoon of Baking Powder

A good pinch of Salt

For the Icing

500 gr Icing Sugar

160 gr soft Unsalted Butter

100 gr Strawberry Milkshake Powder

50 ml Full Fat Milk

Red Gel Food Colouring

Cupcake or deep Muffin Tins

Preheat the oven to Gas Mark 3 / 170°C / 330 °F and line the baking trays with large paper cases. Using an electric mixer or food processor mix the butter, flour, sugar, baking powder and salt together until they form a sandy, crumb-like texture. In a bowl, whisk the milk, eggs and strawberry milkshake powder together. With the mixer on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined and the batter is smooth and thick. Once all the lumps are gone gradually pour in the remaining liquid and mix until thoroughly combined. Stir in half of the white chocolate buttons.

Evenly divide the cake batter between the prepared cases and bake in the oven for twenty to twenty-five minutes. Remove from the oven and leave to cool slightly before removing them from the tin and placing on a wire rack to cool. Sift the icing sugar into a large bowl and add the butter, beat together with a wooden spoon or electric mixer. In a jug, mix together the milk and strawberry milkshake powder, then gradually pour the liquid into the icing while mixing on a slow speed. Add a little red food colouring to colour the icing pink. Turn the mixer up to a high speed and beat the icing until light and fluffy. Scoop the whipped-up icing into a piping bag with a star nozzle, ready to ice the completely cool cupcakes. To get the two-tone effect I diluted a little more food colouring with a little water and brushed around the inside of the piping bag before piping the frosting onto the cakes.

Decorate with the remaining white chocolate buttons, some fresh or freeze-dried strawberries and a dust of icing sugar.