Frosted chocolate cupcakes
These frosted chocolate cupcakes are wonderfully soft, moist, and packed with rich chocolate flavour. Made with buttermilk for an extra‑tender crumb (and a few less calories), they’re topped with a smooth, creamy icing that makes them perfect for celebrations, parties, or simply as an easy homemade treat. Moreish, chocolatey, and irresistibly delicious
Frosted chocolate cupcakes
Ingredients
- 150 g self-raising flour
- 50 g cocoa powder
- 230 g soft brown sugar
- 2 tbsp vegetable oil
- 2 eggs, lightly beaten
- 250 ml buttermilk
- 2 tsp vanilla extract
Frosted icing
- 2 tbsp cocoa powder
- 100 g icing sugar
- 1½ tbsp water
Instructions
- Preheat the oven to 180ºc/Gas 4. Line 2 x 12 hole Yorkshire pudding tin with 12 cake cases (or bake in two batches). This will help to make perfect round cakes.
- In a bowl add the flour, 50g cocoa powder and brown sugar.
- In a large bowl combine the buttermilk, oil, eggs and vanilla extract. Pour all the dry ingredients into the buttermilk mixture and then carefully stir until all combined.
- Spoon the batter into the cases and bake for 15mins, or until they spring back to the touch. Remove from the oven, allow to cool and then move to a wire rack and allow to cool. If you only have one 12 hole tin, repeat with the remaining cake mixture.
- Add the icing sugar and 2 tbsp of cocoa powder in a small bowl and add 2 tbsp water and mix until smooth. Drizzle the frosting over the top of each cupcake, leave until the icing has set and serve.