Make Chocolate Cupcakes

Chocolate cupcakes are a standard type of cupcake enjoyed by people of any age all over the world. Cupcakes make the ideal first baking experience. They're also delectable morsels to snack on for many an occasion. This article provides a few choices to bake from scratch.

Ingredients

  • Chocolate cupcakes
    • 5 oz / 150g butter, softened
    • 5 oz (150g) superfine (caster) sugar
    • 6 oz / 175g self-rising flour
    • 3 eggs
    • 1 teaspoon vanilla extract or essence
    • 2oz /50g chocolate chips (optional)
    • 1.7 oz / 50g unsweetened cocoa powder
    • Icing or sprinkles at the end if desired
  • Chocolate cupcakes made with oil
    • 1 cup flour (all-purpose/plain)
    • 3/4 cup cocoa powder
    • 1 large egg
    • 1/2 teaspoon vanilla extract/essence
    • 2 tablespoons oil
    • 2 tablespoons hot water
    • 1/4 cup milk
    • 1/2 cup superfine/caster sugar

Steps

Chocolate cupcakes

This recipe makes 12 cupcakes.

  1. Preheat the oven to 350ºF (180ºC). Prepare the cake pan or tray by adding 12 cupcake papers.
  2. In a cup, break the eggs carefully, removing any shell that falls in. Using a fork, beat lightly.
  3. Pour all the ingredients apart from the chocolate chips into a large bowl. Add the beaten eggs.
  4. Mix using an electric mixer. Mix for 2 minutes. Once the mixture appears light and fluffy, it is ready to transfer to the cake cases.
  5. Use a spoon or spatula to transfer the chocolate cake mixture to each cake case. Try to distribute it evenly.
  6. Sprinkle the chocolate chips into each individual patty. Gently fold through each cupcake.
  7. Place in the oven. Bake for 18–20 minutes. The cupcakes are ready when they have risen and are firm to the touch.
  8. Remove from the oven and leave to cool for a few minutes. Transfer the cakes to a wire cooling rack and leave until fully cooled. Top with icing/frosting once cool.
  9. Finished. Decorate them with sprinkles or other additions, if desired, to complete your tasty treats!

Chocolate cupcakes made with oil

  1. Preheat the oven to 170ºC. Prepare the cupcake cases or silicone cupcake pan.
  2. Sift the flour and cocoa powder into one medium sized bowl.
  3. Crack the egg and mix it into a separate bowl. Add the vanilla essence (extract).
  4. In the bowl you added the flour and cocoa powder to, transfer in the egg mixture. Add the water, oil, and milk now. Mix well with a wooden spoon.
  5. Using a tablespoon, add 2 or 3 tablespoons of batter to each cupcake case, according to the size.
  6. Bake for 10 minutes in the preheated oven.
  7. Remove when baked. Poke a toothpick in the middle of the cupcake to see if it is cooked. If it comes out with batter still sticking to it, put the cupcakes back for a little extra cooking until done.
  8. Allow to cool. If wished, frost the cupcakes or serve plain. Enjoy.



Tips

  • Have a parent supervise if you are a child.
  • To make them extra richly chocolate tasting, substitute 3 to 4 tablespoons of flour to cocoa powder, and add chocolate chips as well.
  • Suitable icing includes chocolate, vanilla, strawberry, orange, etc.
  • Store in an airtight container away from heat.
  • If you don't have chocolate chips, use Nutella and add it to the mix.
  • Use milk instead of water to make the cake mixture softer and fluffier.[citation needed]

Warnings

  • Always use oven mitts when handling hot items.
  • Please note you cannot use the hot chocolate mixes, just natural cocoa powder.

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