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Chocolate Cupcake Day

Author Damien Wilde
Posted On 18th October 2013

cupcakes
Chocolate Cupcakes

  • 1 cup boiling water
  • 1/2 cup unsweetened cocoa powder
  • 1 and 1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract

Creamy Nutella Frosting

  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 and 1/2 cups powdered sugar
  • 3/4 cup Nutella
  • 3 Tablespoons whipping cream
  • 2 teaspoons vanilla extract
  • decorative candies (optional)

Preheat oven to 200C and line 14 muffin cups with liners.

For the cupcakes pour the unsweetened cocoa powder into a medium sized bowl and mix with the cup of boiling water until smooth.

Allow to cool to room temperature by placing in the refrigerator as you prepare the other ingredients.

Whisk together the flour, baking powder, and salt in a medium sized bowl and then set aside.

In a large bowl, using an electric hand or stand mixer, cream the softened butter and sugar until light and fluffy.

Add the eggs and beat in the vanilla extract.

Slowly add the flour mixture and beat only until just combined, add the cooled cocoa mixture and stir until smooth.

Fill each muffin tin 3/4 of the way full with batter.

Bake for 16-19 minutes, keeping an eye on them to avoid over cooking!

Make the frosting: beat softened butter on medium speed with an electric or stand mixer for 2-3 minutes until smooth and creamy.

Add all the other ingredients and continue to mix well, if the frosting is too thick, add more heavy cream (1 Tablespoon measurements at a time).

If the frosting is too thin, add more powdered sugar (1/4 cup measurements at a time).

Unfortunately you have to wait for the cupcakes to cool- then you can frost, enjoy!

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