These classic chocolate cupcakes will blow your mind! Lots of chocolate + super moist cake = perfect! These are absolutely delicious and are the moistest chocolate cupcakes I have tried!
3/4 cup plain flour
1/4 cup cocoa powder
3/4 tsp baking soda
3/4 tsp baking powder
pinch of salt
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup milk
1/4 cup canola oil
1 1/2 tsp vanilla extract
1/2 cup boiling water
125 g (about 14) dark chocolate buttons
3 1/2 cups icing sugar
1/4 cup cocoa powder
2 tbsp boiling water
1 tbsp milk
125 g dark chocolate buttons
packet of popcorn
Method Preheat oven to 180˚C and line 12 muffin tray with patty pans.
Sift all of the dry ingredients (apart from the sugar) into a large bowl and stir until combined. Then, stir in sugars.
Combine the rest of the ingredients and beat on low (as the water might splash), then beat on high for about 2 minutes.
Pour into the patty cases. (Note: For easy pouring, use a measuring cup with a spout.)
Bake in preheated oven for 20 minutes. Then leave to cool before preparing the icing.
Chocolate Hearts Line a baking tray with baking paper (for easy-to remove hearts).
Place half of the chocolate buttons into a (microwavable) bowl and heat on high for 30 seconds. Stir and then heat for 45 seconds, then stir again. If needed, continue to heat and stir in small goes so the chocolate melts and doesn’t burn.
Pour melted chocolate into a piping bag with a small circular nozzle, and pipe small hearts onto the baking paper. Leave the hearts to set at room temperature or in the fridge.
Pop the popcorn using the packages instructions.
Beat the icing sugar and cocoa powder on low for 30 seconds. Gradually add the liquids until the icing forms thick icing. Place the icing into a piping bag with a wide circular nozzle and pipe onto the cupcake.
Melt the remaining chocolate as before and pour into a piping bag.
Finish the cupcakes by placing 3-4 pieces of popcorn onto the buttercream icing. Pipe lines of melted chocolate across the cupcake (covering the popcorn) and place a chocolate heart to the side of the popcorn (in the buttercream).