Chocolate cupcakes with buttercream by Fearne Cotton

  • Total Time

    45m

    • Prep Time

      25m

    • Bake Time

      20m

  • Serves

    12

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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

  1. Pre-heat the oven to 180˚C (fan 160˚C, gas mark 4). Lay out 12 cupcake cases in a muffin tray.

  2. 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.

  3. Bake for 15–20 minutes. If firm to the touch, remove from the oven and leave to cool.

  4. 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.

  5. Put the mixture into a piping bag and pipe plenty onto each cupcake. To finish, cover with chocolate chips or sprinkles.

Let's Bake

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Ingredients

For the cakes

  • 3 Egg(s) (free range)
  • 150g Butter (unsalted)
  • 150g Unrefined golden caster sugar
  • 175g Self-raising white flour
  • 25g Cocoa powder

For the decoration

  • 250g Butter (unsalted)
  • 500g Icing sugar
  • 0.5 tsp Vanilla extract
  • 0 Milk chocolate chips

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