The Best Chocolate Cupcake Recipe

For the sponge

80 g (3 oz) unsalted butter or margarine, softened
280g (10 oz) caster sugar
200 g (7 oz) flour
40 g (1 1/2 ounce) cocoa powder
1 tablespoon baking powder
a little bit of salt
240 ml (8 1/2 oz) of whole milk
2 large eggs
For the chocolate glaze
200 g (7 oz) icing sugar
50 g (1 3/4 ounce) cocoa powder
80 g (3 oz) butter or margarine
25 ml of whole milk


Preparation:

Preheat oven to 190 ° C (375 ° F) or gas mark 5. Line a muffin tray or pan with paper cases
Beat butter and sugar in a large bowl. Mix the flour, cocoa powder, baking powder and salt until ingredients are mixed in a mixing crumby
Beat the egg and milk in a jug. Mix half the liquid to the dry ingredients. Add remaining liquid and mix until all ingredients are mixed together and the batter is smooth
Pour the mixture into the paper cases so they are 2/3 and cook for 18-20 minutes (12-15 minutes if you do small cakes) or until the cakes have increased and are elastic touch
Remove from small pan and place on a wire rack. Cool completely before frosting
To make the chocolate glaze:
Beat butter, sugar and cocoa powder and mix well in a mixture of sand
Pour the milk and beat until mixture is fluffy.
Spread frosting on the cupcakes and sprinkle with sugar strands or other decorations
There you have! These tasty chocolate cakes look great in any expansion of this game and will be much appreciated gift too. There is a problem - disappear quickly. By the time I got to take a photo for this position several cupcakes "disappeared" since. The children said that had nothing to do with them ...
Variations
You can also use a mixture of sponge and chocolate icing for a cake. So also share the dough into two boxes of 20 cm and cook until the pastry has risen and are springy to the touch. When it is completely cool, sandwich cakes with icing layer and apply the glaze over top of cake (you may have to double the amount of icing necessary).

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