Small Batch Chocolate Cupcakes
Chocolate cupcakes are a favourite among many, including my family. It’s no surprise as chocolate is a universally adored flavour that is rich, indulgent, and perfect for satisfying any sweet tooth.
Ingredients
- ½ cup all-purpose flour
- ¼ cup butter
- ½ cup sugar
- 1 egg
- 2 tablespoon cocoa powder
- ½ teaspoon baking powder
- ½ pinch salt
- ¼ teaspoon vanilla extract
- 2 tablespoon milk ( lukewarm )
Instructions
- In a mixing bowl, add room-temperature butter and whisk well until it is creamy and fluffy. To it, add caster sugar.
- Beat sugar on medium-low speed until it combines well with butter.
- Next, add an egg and beat it until the mixture is smooth and shiny. To it, add vanilla extract.
- Sift all the dry ingredients together (flour, cocoa powder, baking powder, and salt) into the beaten cup cake mixture.
- Beat the cupcake mixture on medium-low speed for a few seconds until the dry ingredients are well combined. Add in 2 tablespoon of warm milk to loosen the batter. I used an electric hand beater. You can opt for a wire whisk mixing.
- To prepare chocolate cupcakes, start by lining a muffin tray with cupcake liners. Preheat the oven to 180°C while you do this. Next, fill the cupcake liners with batter, making sure not to fill them more than half way. This is because there will be a simple frosting added to the cupcakes later.
- Bake it for 20 minutes or until inserted skewer comes out clean.
- Let the chocolate cupcakes cool completely. I made a delicious frosting for these chocolate cupcakes. Check out my blog for the White Chocolate Ganache Recipe. To decorate the cupcakes, use a piping bag fitted with a large star nozzle and pipe as you like.
Notes
- When making cupcakes, it's important to avoid over-mixing the batter. Over-mixing can cause the gluten in the flour to form elastic strands, resulting in denser and chewier cupcakes.
- To add the batter, you can use a cookie scoop, large measuring glass, or a large spoon.
- It's recommended to fill the cupcake liners halfway with batter, as shown in the picture, to achieve a perfect flat top once baked.
- Every oven is different, so check the cupcakes after 15 minutes. Do not open the oven door before 10 minutes, as the cupcake will sink.
Nutrition
Serving: 1cupcakeCalories: 187.8kcalCarbohydrates: 25.9gProtein: 2.6gFat: 8.9gSaturated Fat: 5.3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.4gTrans Fat: 0.3gCholesterol: 48.2mgSodium: 112.4mgPotassium: 57mgFiber: 0.9gSugar: 17gVitamin A: 284.1IUCalcium: 36mgIron: 0.9mg
Tried this recipe?Let us know how it was!
