Chocolate Cupcakes with Chocolate Frosting
Recipe adapted from Love Bakery: Cupcakes from the Heart by Samantha Blears
Makes 12 cupcakes
For the chocolate cupcakes:
60 g (2 oz) soft unsalted butter
150 g (5.3 oz) caster sugar
1 egg
20 g (0.7 oz) cocoa powder, sifted
150 g (5.3 oz) plain flour
140 ml (1/2 cup plus 1 tablespoon) buttermilk
1/2 teaspoon baking soda
1 1/2 teaspoon white wine vinegar
Make sure all of the ingredients are at room temperature before you start.
Preheat the oven to 180°C (350°F). Line a 12-hole muffin tin with muffin cases.
Cream the butter and sugar until light and fluffy. Add the egg and mix until the egg is fully incorporated. Add the cocoa powder, flour and buttermilk and mix well. Then add the baking soda and vinegar.
Divide the mixture evenly between the muffin cases.
Bake for about 25 minutes, or until a skewer inserted in the middle of a cupcake comes out clean.
Remove the cupcakes from the oven and immediately transfer them to wire rack to cool completely.
For the chocolate frosting:
60 g (2 oz) soft unsalted butter
125 g (4.4 oz) icing sugar, sifted
50 g (1.8 oz) cocoa powder, sifted
4 tablespoons milk
Cream the butter and icing sugar together until it is smooth. Add the cocoa powder and most of the milk. Beat until the mixture is thick and smooth, adding more milk if the frosting is too thick.
Once the cupcakes are completely cool, dollop some frosting on each cupcake and spread with a palette knife.
Once iced, the cupcakes keep well on a covered cake-stand, and in a cool place, for a few days.
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