Valentine’s Chocolate Cupcakes

The ultimate chocolate cupcake with sprinkles of course……

  • 100g Butter, at room temperature
  • 100g Caster sugar
  • 100g Self raising flour, sieved
  • 1 tsp Baking powder
  • 25g Cocoa powder
  • 1 tsp Vanilla extract
  • 1 tsp Syrup
  • 3 tsp Hot water
  • 2 Eggs, medium free-range
  • 100g Butter, at room temperature
  • 200g Icing sugar
  • 40g Cocoa powder
  • 1 tsp Vanilla extract
  • 3-4 tbsp Hot milk
  • sprinkles (optional)

Follow these steps

  • Cream the butter, caster sugar, cocoa powder, syrup and vanilla extract until light and fluffy.
  • Beat in the eggs one at a time, and fold in the sifted flour and baking powder. Lastly add the hot water and mix well.
  • Spoon the mixture into cup cake cases – half fill only to allow room to rise. Bake the cakes at 190 deg. C for about 15 minutes, or until the cakes are well risen and spring back when pressed gently in the centre.
  • Remove from the oven and allow to cool completely on a wire rack.
To prepare other elements:
  • Beat the butter, cocoa powder, vanilla extract and hot milk together. Add the icing sugar a little at a time until smooth & evenly blended.
  • Spoon the icing into an icing bag fitted with a small star nozzle. Decorate each cake with a swirl of icing then finish with mini chocolate hearts or sprinkles.
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