Nothing better than finding that easy chocolate cake recipe and turning it into cupcakes! This is a one-bowl recipe and is really simple to make, so if you’ve never baked anything before then you should start with this! Don’t be intimated by the frosting, buttercream is quite easy to make (you just have to be patient with letting the butter soften). I’ve also been trying different ways of frosting my cupcakes, as you can see it’s still all over the place. I do prefer the rustic/home-made look, which I’m trying to perfect (hopefully soon!). Don’t be afraid to experiment with different styles, you can always use a piping bag that you can even buy from the groceries or a rustic one by using a flat head knife.
I’ve also started to convert the measurements to make it easier for you guys to follow. Hope you’ve had a good weekend!
Makes 24 cupcakes
Prep time: 10 minutes
Cooking time: 15-18 minutes
2 cups caster sugar / 450g
1 ¾ cup plain flour / 195g
¾ cup cocoa powder / 85g
1 ½ tsp baking powder
1 ½ tsp baking soda
1 cup buttermilk / 250ml
½ cup unsalted butter, melted / 115g
1 tbsp vanilla extract
1 shot of espresso
Preheat oven to 180°c (356°f) and line the cupcake tins, set aside.
In a large bowl stir together the flour, cocoa, baking powder, baking soda and salt.
Add the eggs, buttermilk, melted butter and vanilla extract. Beat with mixer for about 2-3 minutes or until combined.
Stir in shot of espresso.
Scoop the batter evenly into each cupcake tin.
Bake for about 15-18 minutes.
Cool the cupcakes on a wire rack before putting the frosting.
1 cup unsalted butter, softened / 250g
2 cups powdered sugar / 450g
½ cup cocoa powder / 60g
2 tsp vanilla extract
4 tbsp milk or heavy cream
Cream the butter for a few minutes
Sift the sugar and cocoa into the bowl and mix on the lowest speed until the sugar and butter are combined.
Increase the speed and add vanilla, salt and milk. Beat for another 3 minutes.