Chocolate Cupcakes with Chocolate buttercream icing, Belgian chocolate drizzle and triple chocolate swirls… chocolate chocolate chocolate!
Before I start to tell you how to make these little beauties, I need to warn you about them. You will spend your time baking and creating these chocolate cupcakes, slaving away in the kitchen (honestly they’re not that difficult really!) only to find that they have gone before you’ve even found a tin for them!
Seriously, I don’t know who is worse in my house, but I can say I’d eaten 2 chocolate cupcakes before my husband even knew they existed… oops!
I suppose you can forgive how quickly they get eaten because of how quick they are to make! That’s one of the many good things about decorating with a piping bag. If you pack plenty of icing in filling it right up, which you will if you follow this recipe, then you pretty much get them all decorated in one go!
Anyway, give it a try and let me know what you think!
- These cupcakes should be stored in an airtight tin.
- They will last for 5-6 days if stored correctly.
- Not suitable for chocolate haters.
- This recipe makes a batch of 12 cupcakes.
Here’s how I made these Chocolate Cupcakes
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Ingredients (makes 12)
- 5oz caster sugar
- 5oz margarine
- 4oz Self raising flour
- 2 eggs
- 2 tablespoons cocoa powder
- 14 oz icing sugar
- 7 oz butter
- 2 tablespoons cocoa powder
- belgian chocolate sauce
- mixed chocolate swirls
What you’ll need to make these Chocolate Cupcakes
Wire Cooling Rack
Large Drop Flower Nozzle
Tip – cupcakes turn out best if the mixture goes in the oven as soon as it’s mixed, so it helps to have everything ready. Preheat the oven to 170 degrees and place 12 bun cases in a bun tin and leave on the side ready to be filled with the mixture.
- Firstly, place margarine and sugar in a mixing bowl and beat with electric whisk or in food processor until light and fluffy.
- Secondly, add the eggs and mix until combined.
- Add flour and mix until combined.
- Add cocoa powder and continue to mix until combined.
- Spoon the mixture evenly into the bun cases, and place the tin on the middle shell of the oven.
- Bake for approximately 20 minutes.
Tip – avoid opening the oven door until they are ready to take out. Check through the glass window In the oven.
Tip – when you think they are ready, you can open the oven door and press on the middle of the top of the cupcakes with your finger. If it leaves a dent in the cake, you must shut the door again swiftly and bake for longer. If it springs back up then the cupcakes are ready to be taken out of the oven.
- Beat icing sugar and butter in a mixing bowl until it is completely mixed together and forming a smooth paste.
- Add 2 tablespoons of cocoa powder until completely mixed.
- Tear off a large square of cling film and place flat on the worktop. Add your mixture to the centre and roll it up in the cling film. This will leave you with a tube-like roll of icing with a hole at either end. At one end, tightly twist the cling film to close the hole, twisting up to as far as meets the icing. At the other end, Loosely twist the cling film.
- Loose end first, place the cling film icing roll into a piping bag with a drop flower nozzle.
- From the top of the piping bag, squeeze the icing down towards the nozzle. Test on a piece of greaseproof paper.
- Applying pressure downwards on the piping bag, ice the cupcake from the outside in, using 3 circular motions until it all meets in the middle.
- When you have completed your icing swirl, stop applying pressure and drop it down before lifting away.
- Finally, drizzle Belgian chocolate sauce in a side to side motion over the cupcake and sprinkle triple chocolate swirls on the top.
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If you liked this Chocolate Cupcakes recipe, you may also like my Ferrero Rocher cupcake recipe. Click here to read it.