Easy Chocolate Cupcakes with Chocolate Almond Frosting
These easy chocolate cupcakes can be made in one bowl in 30 minutes!
Servings: 12
Calories: 278kcal
Ingredients
- 80 g butter softened
- 100 g caster sugar
- 2 eggs
- ½ teaspoon vanilla essence or almond essence
- 100 g plain flour
- 4 tablespoon cocoa powder
- 2 teaspoon baking powder
- ½ teaspoon sea salt
- 120 ml milk
For the chocolate almond icing:
- 75 g butter softened
- 300 g icing sugar (confectioner's sugar)
- 1 tablespoon cocoa powder
- 2 tablespoon milk
- 1 teaspoon almond extract
Instructions
- Preheat oven to 170C/325F. Line a 12-hole muffin tray with paper liners
- In a large bowl, beat the butter with an electric mixer, until creamy. Add the sugar and beat until light and fluffy. Beat in the eggs, one at a time, and beating each one in well, then beat in the vanilla.
- Sift in the flour, cocoa, baking powder and salt and mix by hand gently, then add the milk and gently combine.
- Fill the muffin cups three-quarters full with the batter and bake for 15-20 minutes, or until a skewer inserted in the middle comes out clean.
- Leave to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- To make the almond icing:
In a large bowl, beat all the icing ingredients together with an electric mixer until thick. If necessary, add more icing sugar or a teaspoon of milk to reach the desired consistency. Spoon into a piping bag and pipe over the cooled cupcakes.
Nutrition
Calories: 278kcal | Carbohydrates: 42g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 56mg | Sodium: 206mg | Potassium: 153mg | Sugar: 33g | Vitamin A: 380IU | Calcium: 61mg | Iron: 0.9mg