We went on a baking frenzy over the weekend, making pancakes firstly for breakfast before these easy peasy chocolate and vanilla cupcakes/buns after lunch. I’m a Yorkshire girl so it’s always buns with me (ha)and the best bit is these BUNS are drizzled with velvety, glossy, sumptuous chocolate buttercream. My favourite. Yum.
This the perfect bake to make with your kids.
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
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!