Description
Your next bake starts here! Here at Silver Spoon we’re always delivering delicious recipes, insider baking tips & seasonal baking ideas that thousands of home bakers love! See our Mary Berry Chocolate Cupcake recipe below 👇🏼
For the Cupcakes
40g Cocoa powder
4 tbsp Water (boiling)
3 Free range large egg(s)
175g Unsalted Butter (Softened)
165g Silver Spoon Caster Sugar
115g Allinson’s Self Raising Flour
1 tsp Baking powder
For the Buttercream
60g Unsalted butter (softened)
30g Cocoa Powder
250g Silver Spoon Icing Sugar
3 tbsp Milk (whole)
1. Preheat the oven to 200°C/180°C Fan/Gas 6. Line a muffin tin with paper cases. Sift the cocoa powder into a bowl, add the boiling water, and mix into a thick paste (it may look curdled).
2. Add the eggs, butter, sugar, self-raising flour, and baking powder to the cocoa mixture. Mix with an electric whisk or beat with a wooden spoon until smooth.
3. Divide the mixture evenly between the paper cases. Bake for about 15 minutes until risen and springy to the touch. Leave to cool in the cases on a wire rack.
4. To make the buttercream, melt the butter and pour into a bowl. Gradually sift in the cocoa powder and icing sugar, stirring until smooth and glossy. Add milk a little at a time until the icing reaches a spreadable consistency.
5. Spoon the buttercream into a piping bag fitted with a star nozzle. Pipe swirls onto the cooled cupcakes, decorate as desired, and leave to set before serving.
Enjoy!🍫🧁