- 200g self raising flour
- 200g unsalted butter
- 100g caster sugar
- 100g dark brown sugar
- 4 eggs
- 50g cocoa powder
- 100g melted dark chocolate
This is one of my most asked for recipes, fool-proof and flat-topped chocolate cupcakes!
The key to a flat, even cupcake is to bake low and slow. Instead of a high temperature for a short time, I do the opposite. I bake all of my cupcakes and cakes at 140°C for a longer time, so for these cupcakes I will bake for at least 35-40 minutes. The extra time in the oven is worth it when you see the end result. A lovely flat top perfect for decorating!
Once baked, these cupcakes stay fresh for 2-3 days. I would advice against keeping them in an airtight container as the cases may peel (for more about why cases peel and other cupcake conundrums, check out my blog here). Just store them in a cupcake box in a cool, dry room.
I find an easy way to put the mixture into the cases is with a large ice cream scoop. Like this one.
You can find the vanilla version of this recipe here.
A step by step video on how to make these is below as well as my buttercream recipe.
Leave to cool completely before decorating.
- 250g unsalted butter
- 500g icing sugar
- 2 tablespoons cocoa powder
- 50g melted dark chocolate
- Cream the butter on its own for a few minutes.
- Add in the icing sugar and mix well.
- Finally add in the cocoa powder and melted dark chocolate and mix again.
I find if you add liquid such as water or milk to the buttercream, it becomes a bit too liquid and hard to pipe with. Keep these proportions and just keep mixing, it will come together nicely. If, once you’ve made it, it’s too stiff to pie with, microwave on 10 second bursts until you reach the desired consistency.
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