When time is short and I need to bake a batch of cupcakes, Chocolate Cupcakes is my go to recipe. They are so quick to make – simply mix together a cocoa paste, put all the ingredients into a food processor and blitz until smooth. You can have a batch of chocolate cupcakes in the oven in next to no time. They are a light cupcake that you can dress up with some chocolate icing or ganache.
2 tablespoons Dutch cocoa powder
2 tablespoons boiling water
1/4 cup sugar
1/4 cup dark brown sugar
3/4 cup self-raising flour (cake flour)
2 large eggs
125 g (1/2 cup) very soft unsalted butter
1 teaspoon vanilla extract
1 tablespoon milk
(makes 12 cupcakes)
Preheat the oven to 200 deg C (390 deg F). Mix the cocoa to a paste with the boiling water and set aside while you make the cupcake mixture. Put the sugars, flour, eggs, and butter and vanilla in the food processor and blitz to combine smoothly.
Scrape the mixture from the sides and then pulse while you add the cocoa paste and milk down the funnel. The batter should be a soft dropping consistency. Add a little more milk if necessary.
Spoon into the paper baking cups in the pan and bake for 20 minutes, until an inserted cake tester comes out clean.
Leave in the pan for 5 minutes, then remove, in the paper baking cups, to a wire rack. Spread cooled cupcakes with chocolate icing and sprinkles.
Chocolate cupcakes freeze well in an airtight container so you always have a sweet treat on hand.
Check out some of our other cupcake recipes: