Ultimate Chocolate Cupcakes!

Here you have a delicious recipe for chocolate cupcakes with chocolate buttercream - topped with a strawberry! You can of course decorate them however you like; with a small candle for a birthday party, fondant/sugar paste decorations if you want to be fancy, or just keep it simple with colorful sprinkles. It's totally up you!

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Store the cupcakes (with frosting) in an airtight container, or cover them with plastic wrap in the fridge for a couple of days maximum for best taste. Or, you can freeze the cupcakes (without frosting) in an airtight container for up to two months. Take them out from the freezer when you have something to celebrate, frost them, decorate them and enjoy! :)

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The chocolate buttercream ran out because I accidently drooped some of it on the floor, so that's why there is no buttercream on some of the cupcakes - please don't judge.

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Makes 24 cupcakes with frosting

Ingredients:

Cupcakes

• 350 grams all-purpose flour

• 320 grams caster sugar

• 60 grams cacao powder

• 1 teaspoon baking powder

• ½ teaspoon salt

• 2,4 decilitres (1 cup) black coffee (cooled)

• 425 millilitres vegetable oil

• 2,4 decilitres (1 cup) buttermilk

• 3 eggs

• 150 grams chocolate chips

Frosting

• 500 grams butter (soften & unsalted)

• 300 grams powdered/icing sugar

• 2,4 decilitres (1 cup) cacao powder

• 5 tablespoons milk

• 1 teaspoon vanilla extract

Decoration

• Strawberries

How to do:

1. Let us first bake the chocolate cupcakes. Preheat the oven to 175° Celcius. Line a cupcake tray with paper liners.

2. In a large bowl, sift together all the dry ingredients (except for the chocolate chips!) and mix well with a wooden spoon. Set aside.

3. In another large bowl, stir together with a whisk all the wet ingredients - make sure everything is well combined.

4. Now combine your dry mixture with your wet mixture. Lastly add the chocolate chips.

5. Transfer the batter into a jug (because it will get messy!), and divide the batter into the pre-lined cupcake tray. About two-thirds full.

6. Bake in the preheated oven for 20-25 minutes. If you take a toothpick in the middle; it should come out clean with no wet batter - then they are ready. Let them cool completely.

7. While the cupcakes are cooling, let's make the frosting: chocolate buttercream. Take the soft butter (= which means it is brought to room-temperature) and beat it on full speed with an electric mixer for about five minutes - it should look white and fluffy!

8. Sift in the icing sugar and cacao powder and mix well. Add the rest of the ingredients and make sure everything is well combined. Add more milk if needed.

9. Pipe the chocolate buttercream with a star tip and decorate with strawberries. Done!

Now, can we PLEASE discuss that gorgeous fabric in the background!? I mean - just look at it!!!

It could've been taken from an old castle in England! ♥ I only have like two square meters of it, sadly (because it was so expensive). But I thought it would look pretty behind the cupcakes AND with the pink roses in background (I picked them myself from our own garden at home).

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#Recipes #Chocolate #Cupcakes #Frostings