Recipe – Double Chocolate Cupcakes

The king of cupcakes! A bobby dazzler of a treat, a version of my vanilla cupcakes here but perfect for those chocoholics (like my missus and son!) This is an easy mixture to put together and goes into the larger muffin cases, so make sure your cupcake tray is deep enough. Note I use ten cases in a 12 case tin, for larger cupcakes.

For 10, you will need:

  • 200g self-raising flour
  • 125g Stork margarine
  • 175g soft brown sugar
  • 3 eggs
  • 1 teaspoon baking powder
  • 3 heaped teaspoons cocoa powder
  • Pinch of salt
  • 1 teaspoon baking powder
  • 2 tablespoons milk

For the frosting, you will need:

  • 50g Stork margarine
  • 450g icing sugar
  • 3 heaped teaspoons cocoa powder
  • 1 teaspoon vanilla extract
  • 75ml milk

Preheat the oven to 180 degrees and line 10 holes of a muffin tin with deep-sided muffin cases.

With an electric whisk, cream the margarine in a medium sized bowl until pale. Add the sugar and repeat. You should whisk for at least four minutes.

In a separate bowl, beat the eggs. Gradually add these to the main bowl, whilst continuing to whisk.

Sift into the bowl the flour, cocoa powder, baking powder and salt. Add the milk too. With a large spoon, gently fold in the flour making sure you don’t over-stir and knock any air out.

Spoon into your muffin cases, the mixture should be ½cm below the lip of the case.

Bake for 18 minutes, turning the tray round after 10 minutes for an even bake.

Cool in the tray for a few minutes then on a wire rack until completely cool.

Make the frosting by melting the butter and placing it in a medium sized bowl. Add the cocoa powder and with a hand whisk, mix vigorously until smooth. Add the milk and vanilla and combine again. Then pour in the icing sugar in small amounts, mixing until you get the right consistency for piping. You will probably use it all.

Pour into a piping bag with a fat star nozzle on the end and pipe swirls onto the top of each cupcake. If you don’t have a piping bag, do a big splodge using a spoon and use a fork to create a swirled effect.

You can top it off for that extra treat, using sprinkles or even something like a Malteaser in the centre of the frosting.

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