Summary: This recipe is all about the light, fluffy, cloud of icing that tops an ever popular chocolate cupcake. It’s like eating sweet, creamy air with ever so slightly bitter dark chocolate. I used this icing on red velvet cupcakes but there is so much more to love about it with dark chocolate.
Ingredients
- 125g butter, softened
- 125g castor sugar
- 125g plain flour
- 1/2 tsp bicarb soda
- 1 tsp baking powder
- 2 eggs
- 2 teaspoons vanilla extract
- 2 tblsp cocoa
- 2-3 tablespoons of milk
- 100g dark chocolate chips
- 1 Qty butter roux icing
- Cocoa for dusting
Instructions
- Pre heat oven to 180C and line a 12 cup muffin tin with paper liners.
- Cream the butter and sugar in the mixer or with electric beaters, until pale and fluffy. Add the vanilla, milk and eggs, one at a time and mix by hand until well combined.
- Combine the coca, flour, bicarb and baking powder and add to the batter in two additions, stirring until well combined. Add in chocolate and stir well.
- Use an icecream scoop to fill a muffin tin lined with paper patty pans. Bake your cupcakes for 15-20 minutes, or until a skewer inserted into the center comes out clean.
- Allow to cool before decorating with butter roux icing and dusting with cocoa.
- Makes an even dozen.
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3 Comments
Do you have a recipe for the butter roux icing? The link from the red velvet cakes doesn’t seem to work! These cupcakes look divine. If you could also suggest another icing that would be good to use, that would be useful too. Thanks Sarah!
Hi Alicia,
Sorry about that! The link in the recipe is fixed now. You can find the recipe here http://www.asksarah.com.au/recipe-butter-roux-icing/
S xx
Thanks for that! I’ll give it a go this weekend 🙂