A star rating of 4 out of 5. Whip up a chocolate cupcake recipe of simple chocolate cupcakes for a party, coffee morning or afternoon tea. Beat on a slow speed until you get a sandy consistency and everything is combined.
Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture. Beat to combine and turn the mixer up to high speed, scraping any mixture from the side of the bowl with a rubber spatula. Pour in the remaining liquid and continue mixing for a couple more minutes until the mixture is smooth. Spoon the mixture into the paper cases until approximately two-thirds full.
Bake in a preheated oven for 20-25 minutes, or until the sponge bounces back when touched and a skewer inserted into the centre comes out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely. Meanwhile, make chocolate buttercream or plain buttercream and spread it over the cakes with a palette knife, or use a piping bag. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. 00743 11 40 C 11 55. 007431 69 40 69 C 47.
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. These easy chocolate cupcakes are light, fluffy, and so much more moist and flavorful than anything you could get out of a box. Made quickly and easily in just one bowl, these from-scratch easy chocolate cupcakes can be out of the oven in under 30 minutes, then ice them with an equally easy, fudgy, chocolate buttercream frosting. I’m going back to the basics today with an incredibly easy and oh-so-perfect chocolate cupcake recipe. Light, fluffy, moist, chocolaty and so much better than ANY box mix, these are the perfect chocolate cupcakes. I made for Zach’s birthday celebration this past weekend.