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Carol's perfect cupcakes with chocolate buttercream icing
Carol's perfect cupcakes with chocolate buttercream icing
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Decadent chocolate cupcakes with rich, creamy icing by renowned chef Matt Preston.
Ingredients:
  • 225g (1 1/2 cups) self-raising flour
  • 10.00 gm cornflour
  • 230g caster sugar
  • 125g butter, at room temperature, chopped
  • 2 eggs
  • 125ml (1/2 cup) milk
  • 4.40 gm vanilla extract
  • Melted dark chocolate, to decorate
  • Sprinkles, to decorate
  • 220g dark chocolate (70% cocoa), chopped
  • 230g butter
  • 30.90 gm milk
  • 170g icing sugar
Instructions:
  • 1. Preheat the oven to 190°C/170°C fan forced. Line fourteen 80ml (1⁄3 cup) muffin pans with paper cases. In a large bowl, sift the flour and cornflour. Add the sugar, butter, eggs, milk, and vanilla. Use electric beaters to mix on medium-low speed for 3-5 minutes until the mixture is very pale and almost foamy.
  • Pour the mixture evenly into the pans, filling them two-thirds full. Bake for 15-20 minutes until a skewer inserted in the center comes out clean. Allow to cool completely on a wire rack.
  • To prepare the chocolate buttercream, start by melting the chocolate in a heatproof bowl set over a saucepan of simmering water. Make sure the water doesn't touch the bottom of the bowl. In a separate bowl, use electric beaters to whip the butter until it turns pale and creamy, which usually takes about 3 minutes. Incorporate the milk and continue beating until well mixed. Then, add the melted chocolate and beat until thoroughly combined. Finally, gradually mix in the icing sugar until the buttercream is smooth and creamy.
  • Top cupcakes with a luxurious swirl of frosting, drizzle with luscious melted chocolate, and sprinkle with colorful decorations.

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