Here is my chocolate cupcakes recipe. It's a make from scratch recipe, just like all my other recipes and the ingredients are pretty much the same as my chocolate cake recipe.
Some cupcake recipes call for use of oil instead of butter. Oil helps in producing very moist cupcakes but nothing beats the rich taste of butter so I definitely prefer to use butter in all my cupcakes and cakes. To make sure my cupcakes are moist, I take extra care to not over bake them and once they have cooled down well, I store them in an airtight container so as to not dry them up.
Seen on the image above are my chocolate cupcakes covered in rich chocolate frosting. I used a large round tip to pipe simple smooth swirls on top of each cupcake. The chocolate frosting is a really yummy icing I must say. Its sweeter compared to chocolate ganache and I just love it that way!
Unlike my cake recipes, all my cupcake recipes are not calculated recipes, meaning I do not provide an estimate of number of cupcakes each recipe batch will yield. This is simply because the final number of cupcakes you will get out of each batch would depend very much on the size of the cupcake casing used.
100g castor sugar
90g self raising flour
25g cocoa powder
1/4 tsp baking powder
4 tbsp milk
3/4 tsp vanilla essence
Preheat oven to 175 degrees Celsius.
Beat butter and sugar till light and fluffy. Add eggs, one at a time, beating well after each addition.
In a separate bowl, sift flour, cocoa powder and baking powder. Fold in the sifted ingredients into the creamed mixture alternately with milk, starting and ending with flour.
Pour batter into baking cups until they are about two thirds full. Bake for 15 to 20 minutes (depending on the size of the casing you use) or until a toothpick inserted in the center of the cupcakes comes out clean.
Remove the cupcakes from oven and let them cool completely before decorating. If the cupcakes are not to be decorated immediately, store them in an airtight container. If they are left open at room temperature for too long, the cupcakes tend to dry out. The best way make sure the cupcakes remain moist is by letting them cool with a cloth covered on them after being removed from the oven. Once cooled down, store them in an air tight container. They can then be left at room temperature. Based on my experience, these cupcakes normally last for a good one week without refrigeration but when I make them to my customers, I normally suggest that the cupcakes be consumed within 3 or 4 days.