Easy Chocolate and Vanilla Cupcakes

Hello chocolate and vanilla cupcakes, perfect for children’s parties or as a weekend activity.

We went on a baking frenzy over the weekend, making pancakes first for breakfast before baking these easy chocolate and vanilla cupcakes/buns after lunch. They are the definition of moorish! Nothing is more fun than baking in my eyees, it’s a family tradition for me, originated with making marble cake my own grandmother as a child and of course, cooking with my own parents. Passing that ritual on my own children feels appropriately sweet.

I’m a Yorkshire girl so whilst I’ve titled this recipe as ‘cupcakes’ it really is always buns with me (ha) and the best bit is these BUNS are drizzled with velvety, glossy, sumptuous chocolate buttercream. My favourite. Yum. For cake decoration add sprinkles, edible glitter, chocolate shavings, or any preferred decorations to the piped buttercream.

Please let me know if you try this recipe!

Check out the details below:

Ingredients for the buns/cupcakes:

• 150g self-raising flour
• 50g cocoa powder
• 200g golden caster sugar 
• 100g unsalted cubed and softened butter 
• 1 large egg
• 100ml whole milk 
• 1 tbsp vanilla extract
• pinch of salt

 

Ingredients for the chocolate buttercream:

• 100g salted butter, cubed and softened
• 150g icing sugar, sifted
• 25g cocoa powder
• 2 tbsp whole milk 

 

Method: 

Heat the oven to 180C/fan 160C/gas 4. Grease a 12 hole muffin tin with butter (will take more cleaning after) or line it with cases.

In a large bowl, cream the sugar and butter with a hand or electric whisk, until fluffy.  In another bowl mix the egg, vanilla extract, salt and milk. Pour in to the sugar and cream mixture. Next sifted the flour and cocoa powder in and mix well. An electric whisk will be easier on the wrist!

Divide the mixture into the cupcake cases and bake for 20 minutes.

Prod with a fork to test they are cooked through. It should be clean on extraction. Leave the cupcakes to cool on a cooling rack. N.B. They must be completely cool before you can add the buttercream.

For the buttercream, beat the butter with the icing sugar then add the cocoa powder and milk until you are left with a glossy, velvety mixture.

Pipe over the cupcakes and add hundreds of thousands for extra sparkle!

So cute, right?!

It’s always suprising to me how little effort is required to make the prettiest of cupcakes and desserts.

They almost look professional (even if just in my children’s eyes)!

I hope you love them as much as we do!

 

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