Ingredients needed
Sugar. I use caster sugar but granulated can also be used. Caster sugar dissolves into the batter easier and is more delicate. Flour. I use cake flour but all purpose can also be used. Baking powder. Cocoa powder. Unsweetened. Salt. Egg. Milk. Oil. You can use melted butter too. Oil is just less faff and results in super moist cupcakes. Vanilla. Boiling water. I use hot coffee but boiling water can also be used. Coffee really allows the flavor of chocolate to shine. Butter. Room temperature, for buttercream. Icing sugar / Powdered sugar. Sifted. Dark chocolate.
How to make chocolate cupcakes
How to decorate cupcakes
Decorating cupcakes by piping swirls of buttercream on top is simple and beautiful. Fit a piping bag with a nozzle then fill with the buttercream. If you’re new to piping, practicing on a piece of parchment paper is a good idea to get the swirls right. Apply even pressure to the piping bag and swirl the frosting onto the cupcake. Add shaved chocolate, a cherry or sprinkles to further decorate the piped cupcakes.
How long do cupcakes last
Frosted cupcakes will last for up to 3 days if kept covered at room temperature. Unfrosted cupcakes can be kept for 3 days in an airtight container in the fridge. Allow to come to room temperature before frosting. Cupcakes only need to be refrigerated if it’s very hot outside to prevent he buttercream from melting.
Can you freeze cupcakes?
Yes, absolutely! Allow baked cupcakes to cool completely then transfer to a freezer-safe container or Ziploc bags. If you need to stack the cupcakes, separate them with a layer of parchment paper. Freeze for up to 3 months. Allow to thaw completely before frosting.
Chocolate cake recipes
