Everyone needs a go-to recipe for a classic double chocolate chip cupcake. And this is mine. A brilliant one when you just need some chocolate cake in your life, this can be whipped up in minutes and satisfyingly enjoyed within half an hour. It’s pretty much a ‘throw all the ingredients in and mix’ one. My kind of bake! And, as always, only chuck on a frosting if you’re feeling fancy, they’re just as delicious without. In fact, my husband prefers them without ‘that silly icing’. So there you have it!
The eagle eyed among you may notice a few similarities between this and the birthday cake recipe a couple of weeks ago. That’s because it’s essentially the same recipe in cupcake form with chocolate chips thrown in! What can I say…?! It’s a great failsafe recipe!
Double Chocolate Chip Cupcakes
1 tbsp cocoa
2 tbsp hot water
100g baking spread
100g caster cugar
100g self raising flour
1tsp baking powder
50g dark chocolate chunks
Optional buttercream frosting
50g dark chocolate
100g unsalted butter – room temperature and cut into cubes
200g icing sugar
1 tsp vanilla extract
- Preheat your oven to 180°C/160°C fan/gas mark 4 and line a muffin tin with cupcake cases. I use silicone so they’re dishwasherable and reusable.
- Mix the cocoa and hot water together in your bowl and once combined, add all the rest of the ingredients to your chocolate mix apart from the chocolate chunks.
- Mix until well combined and light in colour. You can use a stand mixer, hand mixer or wooden spoon, just make sure it’s all lovely and mixed!
- Stir in your chocolate chunks.
- Portion into 8 cupcake cases with your trusty ice cream scoop for a lovely smooth finish and pop in the oven for 20-25 minutes.
- Cakes should have risen, cracked and have a lovely spring to them – no wobbles here please!
- Take out of the oven and leave to cool in the tin for a few minutes before removing the cakes to a cooling rack.
- If you’re planning to frost them, make sure they’re completely cool before attempting to add frosting!
- Start with room-temperature butter – it makes it far easier to create a beautiful buttercream.
- Melt your chocolate in a heatproof bowl over a pan of simmering water.
- While it’s melting, beat the butter so it’s lovely and smooth – a few minutes.
- Gradually add the icing sugar and combine.
- Pop the vanilla in and mix.
- Stir in the chocolate.
- If your buttercream’s a bit stiff, you can always add a drop of water. Just a drop!!
- Pop into a piping bag and add a glorious whip to your cakes. Although as my husband said, they’re just as good without ‘that silly icing’.