Here’s a basic chocolate cupcakes recipe, for 12 cupcakes, that I spotted on my carton of cocoa. I love recipes printed on packets – and I spotted a chocolate cupcakes recipe, with a chocolate frosting recipe, on the side of the carton of cocoa that I picked up while shopping. There are fewer recipes printed onto packaging these days it seems, which is a pity as they give me a little bit of joy when I spot them. Years ago I used to keep a scrap book of recipes cut out from a variety of sources.
I bought this cocoa as it’s coming up to chocolate brownie recipe season, so I wanted to ensure I had cocoa to hand to make brownies. This carton is The Pantry Cocoa for Drinking & Baking from Aldi, a carton of 250 grams for just £1.67 makes it probably the cheapest cocoa to make brownies with.
So I thought I’d type up the recipe, so I don’t lose it! Although I’m unlikely to cook chocolate cupcakes as such, the recipe can equally be used as a simple chocolate sponge recipe! The word cupcakes just implies that they’re individual servings that you then top with toppings – but the recipe can be used in any sized dish, only the cooking time would need to be adjusted.
What’s important here is to look at the ratio of flour to cocoa powder that’s used as that’s the key to getting the right depth of flavour.
Chocolate Cupcakes & Chocolate Frosting
Ingredients for the Chocolate Cupcakes:
- 100 grams plain flour (US all purpose flour)
- 20 grams cocoa powder
- 140 grams caster sugar
- 1.5 teaspoons baking powder
- Pinch of salt
- 40 grams unsalted butter at room temperature
- 120ml whole milk
- 1 egg
- ¼ teaspoon of vanilla extract
Ingredients for the Chocolate Frosting:
- 600 grams icing sugar, sifted
- 200 grams unsalted butter
- 80 grams cocoa powder
- 80ml whole milk
- Preheat the oven to 170° C (325° F), Gas Mark 3
- Add flour, cocoa, sugar and baking powder, salt and butter to a mixer and mix together until you have a sandy consistency.
- Whisk milk, egg and vanilla in a jug. Slowly pour half into the mixture, beat to combine and then turn the mixer up to high speed.
- Turn the mixer down to a slower speed and pour in the remaining mixture, mix for a couple of minutes. Do not over mix.
- Spoon mixture into 12 cupcake cases and cook for 20 minutes.
For the Chocolate Butter Cream:
- Beat icing sugar, butter and cocoa powder together in a free-standing mixer on a medium speed.
- Turn down to a low speed and add milk gradually, once mixed turn up to a high speed again and beat for approximately 5 minutes and mixture is light and fluffy.
- Use a piping bag and metal nozzle to pipe onto top of cooked cupcakes.
Notes & Food Cheats:
Now – I think anybody who knows me will spot the flaws in there – and the reason I won’t be making cupcakes! Apart from the fact I have no need for 12 chocolate cupcakes, I also don’t have a stand mixer. Having said that, I would actually mix this by hand … which can be a pain in the butt if I’m honest, but if I were going to make this without a mixer, then I’d just grit my teeth and beat the mixture with a wooden spoon in a bowl! I’ve never used a stand mixer, I was brought up beating and mixing food by hand, so it’s what I’m used to…
Another food cheat spotted is that this recipe calls for plain flour and baking powder, which is actually self raising flour really, so you can just substitute the plain flour and the baking powder for self raising flour of the same weight.
*sighs* … I guess now that I’ve said it’s nearly chocolate brownie season, I’ll have to make some, just to prove I do sometimes bother 🙂 Not yet though….. it takes awhile between product acquisition and popping the top of that carton!