FLOURLESS CHOCOLATE CUPCAKE RECIPES

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CHOCOLATE FAIRY CAKES RECIPE - BBC FOOD



Chocolate fairy cakes recipe - BBC Food image

Cute as buttons and tasty too, these chocolate fairy cakes are children-friendly: easy, light on washing up and made in minutes. Check out our cake calculator to change the quantity or flavour of your fairy cakes.

Provided by BBC Food

Prep Time 30 minutes

Cook Time 30 minutes

Yield Makes 24

Number Of Ingredients 11

200g/7oz butter, softened
200g/7oz sugar
3 free-range eggs
200g/7oz self-raising flour
1 tsp vanilla extract
160g/5¾oz butter, softened
320g/11oz icing sugar
55g/2oz cocoa powder, sifted
1-2 tbsp milk
white chocolate buttons
milk chocolate buttons

Steps:

  • Preheat the oven to 180C/350F/Gas 4 and lin 2 x 12-hole fairy cake tins with paper cases.
  • In a large bowl, cream together the butter and sugar using an electric mixer until the mixture is pale and fluffy.
  • Beat in the eggs one at a time, mixing until the egg is completely incorporated into the batter before adding the next. Add a tablespoon of flour if the mixture curdles.Mix in the vanilla extract.
  • Fold in the flour using a large metal spoon until no traces of flour are visible. Gently fold in the milk to loosen the mixture.
  • Spoon the mixture into the prepared tins so that they are ⅔ full. Bake the cakes for 15-20 minutes, or until golden-brown on top and springy to the touch. Set aside to cool for 5 minutes on a wire rack before removing from the tin.
  • To make the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.
  • Add the remaining icing sugar, cocoa powder and one tablespoon of the milk and beat until creamy. Beat in more milk if necessary to loosen the icing.
  • Once the cakes are cool, spread the buttercream icing on top of the cakes. Decorate the cakes with the chocolate buttons.

CHOCOLATE CUPCAKES RECIPE - BBC FOOD



Chocolate cupcakes recipe - BBC Food image

An easy chocolate cupcake recipe that's quick to prepare for birthdays, parties and bake sales. For this recipe you will need 2 x 12-hole muffin tins and 18 muffin cases.

Provided by Annie Rigg

Prep Time 30 minutes

Cook Time 30 minutes

Yield Makes 18

Number Of Ingredients 14

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
200g/7oz unsalted butter, softened
130g/4½oz icing sugar
15g/½oz cocoa powder
handful chocolate decorations

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4 and line 2 x 12-hole muffin tins with 18 paper cases.
  • Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a large mixing bowl. Add the caster sugar and a pinch of salt.
  • Add the sunflower oil, eggs and milk and beat until smooth. Add the boiling water and mix again until silky smooth.
  • Scoop the batter into a large mixing jug and pour evenly between the paper cupcake cakes. Bake on the middle shelf of the preheated oven for 20–25 minutes, or until well-risen and a wooden skewer inserted into the middle of the cakes comes out clean.
  • Leave the cakes to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
  • Meanwhile, make the buttercream. Beat the butter, icing sugar and cocoa powder together using an electric hand whisk, until pale and fluffy.
  • 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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