Chocolate Cup Cakes

Name: Chocolate Cup Cakes
Total time: 300 s
Yield: 16 servings
Cuisine: American
Ingredients: 75 grams Unsalted Butter; 150 grams Caster Sugar; 2 medium Eggs; 25 grams Self-raising flour; 125 grams Plain flour; 1/2 tsp Bicarb of Soda; 2 tsp Vanilla Extract; 150 ml Buttermilk or Whole Milk; 25 grams Cocoa Powder; 1 For Topping; 125 grams Unsalted Butter; 350 grams Icing Sugar; 2 tbsp Cocoa Powder; 2 tsp Vanilla Extract

Gareth_D_Youngs @cook_2816991

Quick and easy to make, fun for all the family.

Gareth_D_Youngs @cook_2816991

Quick and easy to make, fun for all the family.

Saved

Ingredients

5 mins

16 servings

75 gramsUnsalted Butter
150 gramsCaster Sugar
2 mediumEggs
25 gramsSelf-raising flour
125 gramsPlain flour
1/2 tspBicarb of Soda
2 tspVanilla Extract
150 mlButtermilk or Whole Milk
25 gramsCocoa Powder
1For Topping
125 gramsUnsalted Butter
350 gramsIcing Sugar
2 tbspCocoa Powder
2 tspVanilla Extract

Saved

Steps

5 mins

1

Preheat oven to 190°c (170°c fan oven) then line cup cake tray.
2

Beat sugar and butter together until pale and creamy. Whisk in eggs until just combined. Add flour, bicarb of soda, vanilla and buttermilk until combined.
3

Add cocoa powder and whisk. Divide between paper cases. Bake for 20 mins, leave to cool in tin for 5 mins then transfer to wire rack to cool.
4

For topping put butter in bowl and add icing sugar, vanilla and cocoa powder with 2 tbsp of boiling water and mix together until light and fluffy.
5

Insert star nozzle into a piping bag and swirl ontop of each cake.
6

Will keep for up to 5 days in an airtight container.