-
1
Preheat oven to 180 C.
-
2
In a medium-sized bowl sift together the flour, baking powder, cocoa powder, baking soda and salt.
-
3
Set aside.
-
4
In the bowl of your electric mixer beat the butter until soft and creamy (about 1-2 minutes).
-
5
Gradually add the sugar and beat until light and fluffy (about 3-5 minutes).
-
6
Add eggs one at a time, beating well after each addition.
-
7
Add the vanilla and beat until combined.
-
8
With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
-
9
Now line your cupcake tins or muffin tins with paper cups (recipe makes 24 cupcakes).
-
10
Pour batter into cups.
-
11
Fill each cup to about 2/3 full.
-
12
Dont over fill.
-
13
Bake at 180 C for about 20 minutes on the center rack.
-
14
Cupcakes are ready when the top springs back when you touch it with your finger.
-
15
Do not over bake or the cupcakes will be dry.
-
16
Remove the cupcakes from the oven and let them cool before decorating.
-
17
If you are preparing your own icing, melt the chocolate in a bowl set over a pan of simmering water (make sure the bottom of the bowl doesnt touch the water).
-
18
Once melted remove bowl from heat.
-
19
Allow to cool until the chocolate no longer feels hot to the touch.
-
20
Beat the butter in a bowl until soft, then gradually beat in the icing sugar.
-
21
Add the vanilla extract and beat again.
-
22
Fold in the melted chocolate until completely incorporated (add a few drops of milk if the mixture is a little stiff).
-
23
When the cupcakes are cool, fill a pastry bag with the buttercream frosting and pipe onto the cakes.
-
24
Use a piping bag with a star nozzle if you have one.
-
25
Serve and enjoy.
