I love these Moist Chocolate Cupcakes and I am pretty sure you’ll love it, too!
I swear it’s going to be popular.
Just look at how great this looks fresh out of the oven!
Kids love it, the hubby will love it, everyone will these Moist Chocolate Cupcakes I promise.
Method
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Preheat oven to 180°C
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Place cupcakes papers in a cupcake pan
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Combine flour, cocoa, sugar, baking powder, salt, and butter with a mixer on low speed until it resembles wet sand
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Whisk together egg, milk and vanilla and slowly pour into the dry ingredients while the mixer is running
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Turn the mixer up to high-speed mix for a couple of minutes. Scrape down the bowl about halfway through.
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Spoon the mixture into cupcake cases and bake for about 20 to 25 mins or until they spring back if you lightly touch them in the centre.
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Allow to cool completely before frosting.
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Place butter, icing sugar and vanilla extract in the bowl of an electric mixer (or in a bowl and use a hand mixer) and beat for about 2 mins. Add milk and beat for a further 4 mins. Get creative and frost your super-yum cupcakes.
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Place butter, cocoa and icing sugar in a bowl and beat on low speed until combined. A stand mixer is super handy here.
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Combine vanilla and milk in a small bowl and slowly add to the frosting mixture.
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Once combined turn the speed high and beat the frosting for about 6 minutes.
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Place frosting in a piping bag with a large nozzle and gently squeeze the frosting out of the bag in a dome shape.
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Place a piece of chocolate in each cupcake.
