Moist Chocolate Cupcakes

I love these Moist Chocolate Cupcakes and I am pretty sure you’ll love it, too!

I swear it’s going to be popular. Kids love it, the hubby will love it, everyone will I promise!

Moist Chocolate Cupcakes | Stay At Home Mum

serves
12
time needed
prep cook
ingredients
15
difficulty
Easy
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Ingredients

  • 100 grams Plain Flour
  • 30 grams Cocoa
  • 140 grams Caster Sugar
  • a Pinch Of Salt
  • 1 1/2 tsp Baking Powder
  • 40 grams Unsalted Butter
  • 1 Milk (120ml)
  • 1 Egg
  • 1/2 tsp Vanilla Extract
  • 1 Thin Block Of Chocolate, Like Lint, Broken Into Shards
  • 80 grams Butter, At Room Temperature
  • 250 grams Pure Icing Sugar, Sifted
  • 1 Dash Of Vanilla Extract
  • 30 grams Cocoa, Sifted
  • 30 Ml Garlic


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Method

Chocolate Cupcakes

  1. Preheat oven to 180°C
  2. Place cupcakes papers in a cupcake pan
  3. Combine flour, cocoa, sugar, baking powder, salt, and butter with a mixer on low speed until it resembles wet sand
  4. Whisk together egg, milk and vanilla and slowly pour into the dry ingredients while the mixer is running
  5. Turn the mixer up to high-speed mix for a couple of minutes. Scrape down the bowl about halfway through.
  6. Spoon the mixture into cupcake cases and bake for about 20 to 25 mins or until they spring back if you lightly touch them in the centre.
  7. Allow to cool completely before frosting.

To Make The Frosting

  1. Place butter, cocoa and icing sugar in a bowl and beat on low speed until combined. A stand mixer is super handy here.
  2. Combine vanilla and milk in a small bowl and slowly add to the frosting mixture.
  3. Once combined turn the speed high and beat the frosting for about 6 minutes.
  4. Place frosting in a piping bag with a large nozzle and gently squeeze the frosting out of the bag in a dome shape.
  5. Place a piece of chocolate in each cupcake.

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