Birthday chocolate cupcakes.

food, blog, blogger, uk, baking, lifestyle, recipe, chocolate, cupcakes, sprinkles, buttercream, icing
food, blog, blogger, uk, baking, lifestyle, recipe, chocolate, cupcakes, sprinkles, buttercream, icing
food, blog, blogger, uk, baking, lifestyle, recipe, chocolate, cupcakes, sprinkles, buttercream, icing
Nothing says Happy Birthday better than a chocolate cupcake. A chocolate cupcake covered in buttercream, white chocolate stars and sprinkles. I made these cupcakes for the Mr’s nieces birthday party. I had originally planned to go to the party but I had to work instead. Boo! But I sent the Mr with some food to take. I did sneak one of these for myself. I did spend the afternoon baking them so I figured I deserved it!  I’ve got quite a few birthdays coming up so I need to start planning cake ideas. I can’t reveal all yet just in case people are reading! (You know who you are).
I’m very excited for our shopping trip on Friday. I plan to go into Lakeland but I’ve got a horrible feeling it’s going to cost me a lot of money. Their bakeware is just perfection. Onto the recipe!
food, blog, blogger, uk, baking, lifestyle, recipe, chocolate, cupcakes, sprinkles, buttercream, icing
food, blog, blogger, uk, baking, lifestyle, recipe, chocolate, cupcakes, sprinkles, buttercream, icing
You will need:
For the cupcakes.
60g  cocoa powder
4 or 5 tablespoons boiling hot water
175g unsalted butter, softened
175g caster sugar
120g self-raising flour
1 level teaspoon baking powder
3 eggs
For the icing
100g icing sugar
100g butter
2 tbsp cocoa powder
1 capful of milk
1 tbsp vanilla extract
selection of sprinkles
Preheat the oven to 200 degrees C / Gas mark 6. Line 2 – 12 hole bun trays with paper cases.
Sift the cocoa into a large bowl; add 4 tablespoons of boiling water and mix into a thick chocolate syrup, adding more water if you needed. 
Add the softened butter, sugar, self-raising flour, baking powder and eggs. Mix with electric beaters until smooth and evenly mixed.
Spoon teaspoons of the mixture into the paper cases, filling them 3/4 full. 
Bake for 10 minutes, or until the sponge mixture has risen and the cupcakes spring back when you touch them. 
Remove from the oven; cool on a wire rack.
To make the icing. Combine all the ingredients into the bowl and beat together, using an electric whisk, Beat until light a fluffy.
Pipe the icing onto the cupcakes and sprinkle over the stars and sprinkles (or whatever you fancy!).
Enjoy!

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