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  • Writer's pictureMiss Izabella Ellinas

Chocolate Cupcakes


4 tbsp Water (Boiling)

40g Cocoa Powder

3 Free Range Large Eggs

175g Unsalted Butter (Softened)

165g Caster Sugar

115g Self-Raising Flour

1 tsp Baking Powder


30gCocoa Powder

3 tbsp Milk

250g Golden Icing Sugar

60 Unsalted Butter (Softened)

Line a muffin tin with paper cases. Sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. Add the remaining cake ingredients and mix.

Divide the mixture equally between the 12 paper cases.

Bake in a preheated oven at 180 C for about 15 minutes until well risen and springy to the touch.

Cool in the cases on a wire rack.

For the chocolate icing melt the butter and pour it into a bowl.

Sift in the cocoa powder and stir in the icing sugar a little at a time to make a glossy and spreadable. Pipe over the cupcakes, sprinkle with chocolate decorations and leave to set before serving.

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