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Chocolate cupcakes with buttercream
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Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
65 minutes
Indulgent chocolate cupcakes with creamy white chocolate buttercream - a decadent treat for chocoholics. Get creative with piping and decorating!
Ingredients:
  • 360.00g unsalted butter, softened
  • 220g (1 cup) caster sugar
  • 6.60 gm vanilla extract
  • 3 eggs
  • 150g (1 cup) self-raising flour
  • 60g (1/2 cup) Dutch cocoa (see note)
  • 125ml (1/2 cup) buttermilk
  • 150g (1 cup) white chocolate melts
  • 280g (1 3/4 cups) icing sugar mixture
  • 4.40 gm vanilla extract
  • 41.20 gm milk
  • Milk chocolate buttons, to decorate
  • Cachous, (see note) to decorate
Instructions:
  • 1. Preheat the oven to 180C and line 20 holes of cupcake pans with paper cases. 2. In the bowl of an electric mixer, place butter, sugar, and vanilla. Beat for 3 minutes until pale and fluffy. 3. Crack one egg into a small bowl, then add it to the butter mixture and beat for 3 minutes until well combined. Repeat the process with the remaining two eggs.
  • Sift together flour and cocoa into a large bowl. Use a hand-held whisk to combine them. Add half of the flour mixture to the butter mixture and beat on low speed until combined. Pour in buttermilk and beat until combined. Finally, add the rest of the flour mixture and beat until a smooth batter forms.
  • Spoon 2 level tablespoons of batter into each cupcake paper. Bake for 20 minutes, or until a skewer comes out clean. Let the cupcakes cool in the pan on a wire rack for 10 minutes, then carefully transfer them to the rack to cool completely.
  • 1. Fill a saucepan with 5cm of water and bring it to a boil over high heat. 2. Reduce the heat to low to keep the water simmering gently. 3. Place white chocolate melts in a heatproof bowl, ensuring the water does not touch the bottom of the bowl. 4. Cook the chocolate, stirring frequently, for 3 minutes or until melted. 5. Carefully remove the bowl from the saucepan and set it aside.
  • In a clean electric mixer bowl, combine butter and icing sugar. Mix on low until combined, then increase to medium speed and beat for 4 minutes. Add vanilla and milk, and beat for an additional 2 minutes until mixture is pale and fluffy.
  • Combine melted chocolate in a bowl, beat on low speed until mixed. Increase to medium speed, beat for 1 minute until fluffy. Spoon mixture into a piping bag fitted with a nozzle in a glass.
  • Top each cupcake with a swirl of soft buttercream, then garnish with chocolate buttons and cachous before serving.

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