Cupcakes Galore

I realised I haven't shared a recipe for a while so thought I pop in something sweet and fun just in time for the weekend. I've made these gorgeous chocolate-y cupcakes three times so far and just love them. They've gone down a treat with each group I've made them for and any hopes I've had for leftovers have been well and truly dashed. That's the kind of praise I like! They're also super simple to whip up, whether you're cooking on your own or have small helpers assisting you.

I most recently made them to take for morning tea as I finished up at work. I was planning something slightly fancier but a request was made for cupcakes so I made a batch of these and a batch of Bill Granger's vanilla cupcakes that I've posted before here. Both were well received with requests for both recipes and not a single cake left at the end of the day.

Chocolate Chip Cupcakes

from Australian Good Taste, June 2011

makes 18

100g butter, at room temperature

1 1/4 cups caster sugar

2 eggs

1 1/2 cups plain flour

1/2 cup cocoa powder

1 tsp bicarbonate of soda

1/2 tsp baking powder

1/2 cup milk

2/3 cup dark choc bits

chocolate frosting

100g butter, at room temperature

3 cups icing sugar mixture

1/4 cup cocoa powder, sifted

1/4 cup milk

110's and 1000's, to decorate

1. Preheat oven to 180C. Line 18x 1/3 cup muffin pans with patty pans.

2. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Sift flour, cocoa powder, bicarbonate of soda and baking powder into a separate bowl (I don't bother sifting them and the cupcakes still turn out fluffy.) Fold the flour mixture and the milk into the butter mixture in alternate batches until just combines. Stir in the choc bits to combine.3. Divide the mixture among the prepared patty pans and smooth the surface. Bake for 15 to 20 minutes or until a skewer inserted into the centres comes out clean. Set aside to cool slightly before transferring to a wire rack to cool completely.

4. To make the chocolate frosting, use an electric beater to beat the butter until very pale. Gradually add the icing sugar, cocoa powder and milk and beat until well combined.

5. Spread the chocolate frosting evenly over the cupcakes. Sprinkle with 100's and 1000's.