Recipes Cupcakes & Muffin Recipes Cupcakes Chocolate Cupcakes With Buttercream Back to Cupcakes Chocolate Cupcakes With Buttercream by Fearne Cotton Total Time 45m Prep Time 25m Bake Time 20m Serves 12 Skill Level Easy 1 Review 5 star rating Share Chocolate Cupcakes are a staple for any keen baker, something to rustle up in a spare hour. Check out the classic video below if this is your first time baking cupcakes. This delicious recipe featured in the 2012 edition of The Little Book of Treats as Ferne Cotton's favourite. The Little Book of Treats is produced by Macmillan Cancer Support and 100% of the proceeds go towards helping people affected by cancer. Method Pre-heat the oven to 180˚C (fan 160˚C, gas mark 4). Lay out 12 cupcake cases in a muffin tray. Beat the eggs in a small bowl. Mix the butter, sugar, flour and cocoa powder in a bowl, adding the beaten eggs slowly. Using a large spoon place the mixture into the cupcake cases. Bake for 15–20 minutes. If firm to the touch, remove from the oven and leave to cool. For the buttercream, place the butter into a bowl and stir in icing sugar a little at a time. Add the vanilla extract and beat until fluffy. Put the mixture into a piping bag and pipe plenty onto each cupcake. To finish, cover with chocolate chips or sprinkles. Let's Bake The easiest way to follow a recipe Reviews 24 April 2020 5 star rating Was really easy to do. Cakes came out lovely. Big and tasty. Will definitely use this recipe again. Will probably cut the ingredients for the butter cream in half though as had lots left over, was way too much. So delish though! Leave Your Thoughts Your Rating 5 stars4 stars3 stars2 stars1 star Email Your Review Ingredients Metric For the cakes 3 Egg(s) (free range) 150g Butter (unsalted) 150g Billington’s Unrefined Golden Caster Sugar This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons. 175g Self-raising white flour 25g Cocoa powder For the decoration 250g Butter (unsalted) 500g Silver Spoon Icing Sugar This is refined white sugar ground to a fine powder with the addition of an anti-caking agent. It dissolves on contact with liquid and is therefore used to sweeten foods that require a smooth texture. It can be used to cover cupcakes and sponges, is easy to colour and flavour and is perfect for butter cream. ½ tsp Nielsen-Massey Vanilla Extract Vanilla extract is a superior flavouring ingredient, derived solely from the vanilla pod by soaking it in alcohol and water. Only vanilla extract has the true flavour and aroma of vanilla pods, producing a fuller, richer taste which will transform the taste of any recipe. Vanilla is also a flavour enhancer so will work with other ingredients and flavours in a recipe to give amazing results! It is a versatile ingredient which can be used in both sweet and savoury dishes, try it in your cakes, cupcakes and buttercream. We always recommend using an extract rather than essence when baking. Our favourite extract is Nielsen-Massey, it gives consistently great results, the vanilla pods are handpicked in the finest growing regions of Mexico, Tahiti and Madagascar and enter a cold extraction process to extract the vanilla from the pod whilst still preserving over 300 flavour compounds. 0 Milk chocolate chips Utensils Cupcake Cases Muffin Tray Small Mixing Bowl Cooling Rack Piping Bag