Here’s a chocolate version of my Birthday Cupcakes recipe. A lovely chocolatey cupcake base crowned with creamy white chocolate frosting and sprinkled with chocolate shavings. If you like chocolate then these are a must!
Double Chocolate Cupcakes
for the cupcakes
- 125g unsalted butter, softened
- 175g muscovado sugar
- 3 medium eggs
- 125g self-raising flour, sifted
- 65g plain flour, sifted
- 30g cocoa powder, sifted
- 75g golden syrup
- 1 teaspoons vanilla extract
- 65ml milk
for the frosting
- 100g white chocolate, melted
- 80g unsalted butter, softened
- 40ml milk, at room temperature
- 320g icing sugar, sifted
for the decoration
- milk chocolate shavings
Make the cupcakes: preheat the oven to 180°C (170°C fan)/350°F/gas mark 4 and fill a 12-hole muffin tin with paper cases.
In a bowl, beat the butter with the sugar until pale and fluffy using an electric mixer (handheld or freestanding). Add the eggs one at a time, beating well between each addition. Combine the flours and add half to the bowl along with the cocoa, golden syrup and vanilla extract, beat until smooth. Pour in the milk, beat once again, followed by the remaining flour, beat until smooth.
Divide the mixture between the muffin cases, filling each no more than two-thirds full (this should be about 60g of cake mix if you’re being precise) and bake for about 25 minutes until risen and golden (and an inserted skewer comes out clean). Cool in the tin for 10 minutes then transfer to a wire rack to cool completely.
Make the frosting: place the melted chocolate, butter, milk and icing sugar in a bowl and mix carefully with a wooden spoon until combined then use an electric mixer to beat the mixture until it is light and fluffy. Cover the cooled cupcakes with the frosting, using a piping bag or palette knife, and decorate with chocolate shavings.