Chocolate Button Cupcake Recipe
You simply can’t make it through National Cupcake Week without enjoying some delicious home-baked treats!
To help all of us get in the kitchen and whip up something those Great British Bakers would be proud of, Food Mum has shared her favourite go-to recipe for easy Chocolate Cupcakes.
The great thing about the recipe is that once you have the basics down you can really improvise with different flavours and toppings. And the recipe was even tested out on a complete baking novice and grumpy teen who managed cupcake success!
Makes 12 (depending on size of cases)
for the cakes:
- 3 eggs
- 1 pack of chocolate buttons or chocolate drops
- 175g caster sugar
- 175g self-raising flour
- 175g unsalted butter, at room temperature
- 1 tsp vanilla extract
- Muffin cases and tin
for the chocolate buttercream:
- 400g icing sugar, sifted
- 200g unsalted butter, softened
- 100g melted chocolate (we used dark)
- Piping bag (optional)
- First – check you’ve got all the ingredients ready! Then preheat the oven to 180ºC/fan 160ºC/gas 4.
- Beat together the butter, sugar and vanilla extract until light and fluffy using an electric mixer (it will take AGES by hand!). Ideally this will be very creamy so keep going!
- Next, add the eggs and the flour to the mixture. Top tip – we found that adding one egg along with a big heap of flour at the same time and then mixing can stop the mix from separating. Once you’ve added three eggs, pour in the rest of the flour.
- Line a muffin dish with cases and carefully scoop the mixture into each case. Don’t fill these all the way to the top as they will rise and overflow!
- We added a chocolate button surprise into the middle of each of the cakes by pressing a chocolate drop/button into the middle of each mix – but this isn’t necessary!
- Once all the cases are filled, bake in the oven for 20 minutes. To see if your cakes are done, after 20 minutes stick a toothpick into the middle and if it comes out clean you’re good to go!
- Place cakes to cool on a wire rack and get started on the icing.
- We used dark chocolate buttercream – but if you want vanilla just take out the melted chocolate.
- Melt the 100g of dark chocolate either very carefully in the microwave or over a low heat on the hob. Once melted, leave to cool slightly.
- Beat the sieved icing sugar, butter and cooled chocolate (hot chocolate will just curdle the mix) together until creamy and once it’s a light consistency spoon into your piping bag.
- To make a perfect swirl apply pressure to the top of the bag and start from the middle, with steady hands slowly move to the outside of the cake, increasing the pressure.
- Don’t worry if you don’t have a piping bag or it looks messy – it will taste just as good if you let the kids put the buttercream on with a spoon!
- Finally, add a large chocolate button or a sprinkle of chocolate drops to the top of your cake. You can also add sprinkles or other decorations to make them look extra scrumptious!