Easy Chocolate Cupcakes; simple, delicious, moist chocolate cupcakes swirled with a rich chocolate frosting.
The proverbial poop has hit the proverbial fan.
Many of us are now working from home, on paid leave, or out of work. The least fortunate of us are sick, or caring for those who are sick. Supermarkets are bare, schools are empty, pubs and restaurants are closed, streets are quiet, and no one is planning any travel any time soon.
Things are rough for most of us. Routines are gone and money is tight. It’s hard to find joy in even little things without our minds drifting back to the depressing news of current events. The thought of this being the new normal for months ahead is perhaps the hardest part.
As I mentioned in my last few Back To Basics recipes, including instructions on how to make bread or scones or biscuits, I’ve told you that I don’t feel right posting my usual lavish recipes. To share fiddly macarons or towering layer cakes just seems obnoxious in our current circumstances, so I’m giving you simple treats that bakers of any level can try.
These easy chocolate cupcakes are a continuation of these basic baking recipes. While these look indulgent and rich, they are truly easy to make. They require a few more ingredients than a simple shortbread, for example, but most are the kind of staple things you’ll have in your cupboards just now anyway.
You won’t need to worry about creaming the butter and sugar. You don’t need to fuss over adding eggs individually. This recipe uses the all-in-one method, probably made most famous by Mary Berry, meaning you just bung all the cake ingredients into one bowl and mix. It saves time, it’s easier for beginner bakers or little ones, and it ultimately means less washing up. Win win. Granted this method doesn’t provide the fluffiest of cakes, but that’s completely ok in the realms of chocolate cake, where fluffiness is less desirable than moist and rich.
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I really hope that the baking or at least the eating of these cupcakes will bring you some comfort. We all need it at the moment. Stay safe and stay healthy.
To make these easy chocolate cupcakes, simply follow the recipe below!
Chocolate Cupcakes – back to basics
Notes
BE A MAVERICK: why not try making these with a fluffy vanilla or orange buttercream instead?
Ingredients
For the easy chocolate cupcakes
- 170g (1 ⅓ cups) self-raising flour
- 30g (¼ cup) cocoa powder
- 200g (13 ½ tbsp) soft butter/margarine
- 180g (1 cup, not packed down) soft light brown sugar
- 3 large eggs
- 1 shot of espresso, or 2 tbsp instant coffee mixed with 2 tbsp boiling water
For the easy chocolate buttercream
- 220g (14 ½ tbsp) softened salted butter
- 350g (1 ¾ cups) icing sugar
- 2 tbsp cocoa powder
- 100g (3oz) milk or dark chocolate
- Chocolates to decorate (optional)
Instructions
For the easy chocolate cupcakes
- Preheat your oven – 180°C / 160°C fan / 350°F / gas mark 4 – and line a 12-hole cupcake or muffin tin with some paper, foil or silicone cases.
- In a large bowl, beat all the cupcake ingredients together until smooth and combined. This is best done with an electric whisk or stand mixer but can also be done by a good old wooden spoon!
- Spoon the mixture evenly between the 12 cases and bake in the preheated oven for 20-25 minutes until risen and springy to touch.
- Allow the cakes to cool completely in their tins.
For the easy chocolate buttercream
- Break your chocolate into small pieces and melt it in the microwave or in a heatproof bowl over simmering water on the hob. Allow it to cool slightly while you prepare the icing.
- Place your butter and half the icing sugar into a large bowl and beat together until combined.
- Sift in the remaining icing sugar and cocoa powder into the bowl and beat again until incorporated.
- Pour in the cooled melted chocolate and mix.
- Beat the icing vigorously until fluffy and noticeably lighter in colour.
- Once nicely whipped, either spread or pipe your icing onto your cooled cupcakes.
- Top and decorate the cupcakes with extra chocolates, or whatever you like.
- Enjoy!
