The Boy is really into helping out in the kitchen at the moment. And the girl loves coming in every 30 seconds saying, “Cake now ta mumum”. Which was her first sentence, and still her favourite! It’s come at a handy time because I absolutely hate being cold. So, at the moment a day in stood next to a hot oven sounds fantastic. We try to do lots of biscuits and different flavours, but our go-to will always be these super moist Chocolate Cupcakes.
This weekend has been one of those horrible wet ones, where I’ve accidentally spend far too much Christmas shopping so couldn’t do much if I wanted to. And while in the summer I’ll happily walk around the park for hours, I just can’t face it when it’s cold and wet. So, we decided to make some cakes.
On Friday, me and Husband had been out, we popped to the shop for some bits on the way back, and I said, “do we need icing sugar?” he replied, “I don’t know” …why don’t they ever know? So, I pointed out that he’d used it last to dust the Stollen while I was at parents evening and he said, “no there was loads left’.
There was not loads left. There was around 100g, so I had to change my normal chocolate buttercream option. This turned out to be a fantastic happy accident. These Chocolate Cupcakes had a gorgeous sticky chocolate glaze. They were probably the best I’ve ever made. I have of course not told Husband this.
For the Cake
- 200g Butter
- 200g Caster sugar
- 160g Self raising flour
- 40g Cocoa
- 1tsp Baking powder
- 3 Eggs
For the Glaze
- 150g Milk Chocolate
- 50g Butter
- 100g Icing sugar
- 15g Cocoa
- Good splash milk
This is a super simple recipe for absolutely gorgeous Chocolate Cupcakes. Perfect for baking with younger kids and to be honest, you can’t really get them wrong.
I find that sometimes if you overfill the cases, they sink in the middle slightly, but then you just put more of the glaze on to even it out and end up with this really sticky centre. In many ways, these Chocolate Cupcakes that go a bit wrong end up tasting even better than the perfect ones!
Preheat the oven to 160 degrees and line a muffin tin with paper cake cases. I always want to buy cool little silicon ones, but invariably forget. Hi Santa!?
First, cream together the butter and sugar. I literally always do the same with any cake I ever make. Cakes aren’t exactly my strong spot, so I try to keep things simple and follow a method that I know works. I’d love to say, “I keep it simple so the kids can get stuck in” but it’s totally for me. My cakes tend not to go well!
Add the eggs, one at a time and mix in. The Boy loves this bit for some reason. He cracks the eggs with a spoon and then tells me he’s mixing up a volcano. Ready for the lava…or flour.
I weigh the flour, cocoa and baking powder into a bowl before sifting it all into the mix together. Fold into to the mix until it’s all an even colour and all the flour is incorporated.
This mixture makes around 18 cakes, so either use two muffin tins or do two bakes. But, if you use two remember the ones on the top shelf will cook first. Spoon a good dollop on mixture into each case. A heaped tbsp. is probably about right. Mine are all completely different sizes though, so I’m blatantly not particularly careful with this bit!
Bake in the oven for 10-12 minutes.
Once baked, remove from the tin and leave on a wire rack until completely cool. We left them on the top of a side I didn’t realise Bobsy could now reach. After 10 minutes, she came in with three empty cases and a very chocolatey face saying, “ta mummy”. So then, obviously me and The Boy had to try one too.
For the icing, break the chocolate into squares and place in a small saucepan with the other ingredients. I held back one square of chocolate to grate onto the tops. Heat gently, constantly stirring until the chocolate has melted. Once the mixture is smooth, turn off the heat and leave for about 1 minute, constantly stirring, so it starts to set slightly.
Pour this glaze over the Chocolate Cupcakes, covering as much as you can. Leave to set before finishing with a dusting of grated chocolate.
These super moist and sticky Chocolate Cupcakes are a brilliant energy boosting afternoon treat. Perfect for a horribly cold day.
Perfect chocolate cakes for baking with the kids!
- • 200g Butter
- • 200g Caster sugar
- • 160g Self raising flour
- • 40g Cocoa
- • 1tsp Baking powder
- • 3 Eggs
- • 150g Milk Chocolate
- • 50g Butter
- • 100g Icing sugar
- • 15g Cocoa
- • Good splash milk
Preheat the oven to 160 degrees and line a muffin tin with cake cases
Cream together the butter and sugar
Add the eggs one at a time, mixing in well
Sift in the preweighed flour, cocoa and baking powder
Fold in until smooth
Put a dollop of mix in each case, this makes about 18
Bake for 10-12 minutes
Once baked, remove from the tin and leave to cool on a wire rack
To make the glaze, break the chocolate into squares, and place in a small saucepan, retaining one square
Add the butter, icing sugar, cocoa and a good splash of milk
Heat gently, stirring constantly
Once smooth, remove from the heat and keep stirring for one minute
Pour over the cupcakes, covering well
Leave to cool before grating the final square of chocolate on top
Total time includes 30 minutes to cool