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Ingredients
For the cupcakes
- 175g/6oz plain flour
- 40g/1½oz cocoa powder
- 1½ tsp baking powder
- ½ tsp bicarbonate of soda
- 250g/9oz caster sugar
- pinch salt
- 100ml/3½fl oz sunflower oil
- 2 large free-range eggs
- 2 tbsp milk
- 125ml/4fl oz boiling water
For the buttercream
- 200g/7oz unsalted butter softened
- 130g/4½oz icing sugar
- 15g/½oz cocoa powder
- handful chocolate decorations
Method
Before starting this, make sure to preheat the oven to 180C/160C Fan/Gas 4 and line 2 x 12-hole muffin tins with 18 paper cases.
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Sift the flour, cocoa powder, baking powder, and bicarbonate of soda into a mixing bowl, make sure the bowl is large. Add the caster sugar and a pinch of salt.
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Add the sunflower oil, eggs, and milk and beat until smooth. Add the boiling water and mix again.
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Scoop the batter into a mixing jug and pour evenly between the paper cupcake cakes.
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Bake on the middle shelf of the preheated oven for 225 minutes.
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Leave the cakes to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
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Meanwhile, make the buttercream. Beat the butter, icing sugar, and cocoa powder together using an electric hand whisk, until pale and fluffy.
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Pipe or spread the buttercream over the top of the cupcakes and scatter over the chocolate decorations. Store in an airtight container.
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