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Chocolate Cupcakes

We use a devil’s food cake for our chocolate base. The cocoa powder gives the sponge a dark colour and chocolatey kick. The sponge should be light and moist, with all the ingredients well incorporated. But don’t overbeat the mixture, as the sponge will be too heavy.

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Prepare Ahead

Prepare one quantity of Chocolate Frosting (see separate recipe).


Instructions

  1. 1

    Preheat the oven to 170°C (325°F) Gas 3.


  2. 2

    Put the flour, cocoa powder, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.


  3. 3

    Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture, beat to combine and turn the mixer up to high speed to get rid of any lumps.


  4. 4

    Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.


  5. 5

    Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.


  6. 6

    When the cupcakes are cold, spoon the Chocolate Frosting on top and decorate with chocolate vermicelli or silver balls.


Ingredients

  • 100g plain flour
  • 20g cocoa powder
  • 140g caster sugar
  • 1½ tsps baking powder
  • 1 Pinch salt
  • 40g unsalted butter, at room temperature
  • 120ml whole milk
  • 1 egg
  • ¼ tsp vanilla extract
  • 1 tub silver balls, to decorate

Makes 12 

Total time required Total time:

  • Preparation time:
  • Cooking time:
 

Recipe shopping list

10 products

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Recipe from The Hummingbird Bakery Cookbook (Tarek Malouf and the Hummingbird Bakers) published with kind permission of Ryland, Peters and Small.

The Hummingbird Bakery Cookbook

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