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Friday, 2 January 2015

Chocolate Cupcakes Recipe




Hi Everyone,

Happy New Year!

I hope you have all had a wonderful break over Christmas. 

I thought I would start the year with a big bang and an unbelievably delicious recipe. This chocolate cupcake recipe is probably my most requested recipe, it is the official Buttercream Bakery chocolate cupcake recipe and one of my favourites. I have been making these cupcakes for years and years and I still love them as much today as I did the very first day I pulled a batch out of the oven.

This recipe never ever fails me, the cupcakes are light, fluffy, rich, chocolatey and they rise beautifully. The frosting is smooth and silky, not overly sweet and unbelievably decadent. 


I recommend you frost these cupcakes somewhat sparingly, both the cake, frosting and drizzle are very rich so you don't want to over do it.  Here I have used a 1.5cm plain round piping tip and piped a two layer swirl of frosting.

This recipe requires melted chocolate for both the cupcakes and the frosting.  To melt your chocolate, use a double boiler: place a heatproof bowl over a pan of barely simmering water, ensuring that the bottom of the bowl does not touch the water.  Place your chocolate in the bowl and heat gently, string occasionally until completely smooth.  Remove from the heat and allow to cool completely.


Chocolate Cupcakes

Makes 16 Cupcakes


230g plain flour
1 tsp baking powder
1 tsp bicarbonate soda
1/2 tsp salt

110g unsalted butter, room temperature
220g light brown sugar

2 large eggs, room temperature, separated

165g dark chocolate, melted

200ml milk
1/2 tsp vanilla paste

Chocolate Buttercream

275g unsalted butter, room temperature
250g icing sugar
150g dark chocolate, melted and cooled
50ml milk
50ml double cream
1/2 tsp vanilla paste

Chocolate Drizzle

65g dark chocolate
1 tsp coconut oil, butter or vegetable oil



To Make the Cupcakes:

Preheat oven to 170C.

Melt the chocolate and separate the eggs into two bowls, placing the whites in a large stainless steel mixing bowl and the yolks in a separate small bowl.

Line 16 holes of 2 x 12 hole muffin pans with cupcake cases and set aside.

Sift together the flour, baking soda, baking powered and salt, set aside.

In a large mixing bowl, using a handheld or stand mixer, beat the butter for 1-2 minutes until smooth and creamy.  Add the brown sugar and beat for 3-5 minutes until very light and fluffy, stop periodically to scrape down the sides of the bowl.

In a small bowl, beat the egg yolks with a fork or small whisk for 1-2 minutes until thick.

Add the beaten egg yolks to the butter mixture and beat to combine.

Add the melted, cooled chocolate and beat until completely combined. Scrape down the sides and bottom of the bowl and beat the mixture once again.

Pour the milk into a measuring jug and whisk in the vanilla paste.

Add one third of the dry ingredients to the chocolate mixture and beat just until combined, add one third of the milk mixture and again beat just until combined. Continue to add the flour and milk, alternating between the two and beating just until each addition is fully combined and no longer. It is important not to over mix the batter at this stage.  Scrape down the sides of the bowl to ensure all the ingredients are completely combined and the batter is smooth.

In a large stainless steel mixing bowl, beat the egg whites just until soft peaks form. when you lift the beater out of the egg whites, the egg whites should almost stand in a small peak but the top point of the peak will flop over itself.

  1. Gently fold the whisked egg whites into the batter using a rubber spatular, ensuring no streaks of white remain. Do not beat the mixture.   
Divide the mixture evenly between the 16 cupcake cases and bake in the preheated oven for 18-22 minutes or until well risen and a toothpick inserted into the centre of one of the cakes comes out clean.

Remove the cupcakes from the muffin pans and place on a wire rack to cool completely.

To Make the Chocolate Buttercream:

In a large mixing bowl, using a handheld or stand mixer, beat the butter for 2-3 minutes until smooth and creamy. 

Add two-thirds of the icing sugar, the melted chocolate, cream and milk and beat for 2 minutes, scraping down the sides of the bowl halfway through.  

Add the remaining icing sugar and the vanilla paste and beat for 3-5 minutes, until smooth, silky and creamy.

To Make the Chocolate Drizzle:

Place the chocolate and coconut oil, butter or vegetable oil in a heatproof bowl and place the bowl over a pan of simmering water, ensure that the bottom of the bowl does not touch the water, stir the chocolate until completely melted and the oil and chocolate are completely combined. Remove from the heat and allow to cool before using.


To Decorate:

To decorate the cupcakes, pipe frosting onto each cupcake using a piping tip of your choice. I have used a plain round 1.5cm piping tip and piped a two layer swirl of frosting onto each cupcake.
Take a teaspoon of chocolate drizzle and simply pour over the top of the buttercream. you can now decorate as you wish, I have topped my cupcakes with a sprinkle of shaved white chocolate, chopped nuts and halved Oreo cookies.

Other Decorating Ideas:

There are so many delicious and simple ways to top a chocolate cupcake, a few of my favourite chocolate Cupcake toppings include:

Hershey's Chocolate Kisses
Sliced Chocolate or Candy Bars
 Oreos - halved or crushed
Chopped Nuts 
Shaved chocolate


As always I would absolutely love to see your bakes, you can hashtag your yummy pictures with #theextraordinaryartofcake on Instagram and Twitter when posting your extraordinary bakes and I will be able to have a look at your delicious creations.

Happy Cupcaking!

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