Double Chocolate Nest Cupcakes Recipe
Delight in the rich and indulgent experience of double chocolate cupcakes, beautifully adorned with creamy chocolate buttercream frosting, luscious chocolate sprinkles, and charming mini chocolate eggs.
medium
00:35
6
METHOD
Step 1.
Preheat your oven to 180°C (350°F/Gas Mark 4) and line a cupcake tray with paper liners.Step 2.
In a large bowl, whisk together 180g of self-rising flour, 40g of cocoa powder, and 1/2 tsp of baking soda. Ensure there are no lumps for a smooth batter.Step 3.
In a separate bowl, cream together 150g of unsalted butter and 150g of caster sugar until the mixture is pale and fluffy.Step 4.
Gradually beat in 3 large eggs, one at a time, into the butter mixture, incorporating thoroughly after each addition.Step 5.
Fold in the dry ingredients into the wet mixture gently until just combined. Avoid overmixing to ensure the cupcakes stay light and fluffy.Step 6.
Gently stir in 75ml of whole milk and 2 tsp of vanilla extract, followed by 100g of chocolate chips to add that double chocolate delight.Step 7.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.Step 8.
Bake in the preheated oven for 20 minutes or until a toothpick inserted into the centre comes out clean. Allow cupcakes to cool on a wire rack.Step 9.
For the frosting, beat together 200g of unsalted butter, 400g of icing sugar, 50g of cocoa powder, and 3 tbsp of whole milk until smooth and spreadable.Step 10.
Once the cupcakes are cool, pipe the chocolate buttercream frosting onto each cupcake in a swirl pattern.Step 11.
Decorate each cupcake with chocolate sprinkles and nestle a few mini eggs into the frosting for a festive touch.
INGREDIENTS
180 gSelf-rising flour
40 gCocoa powder
0.5 tspBaking soda
150 gUnsalted butter, for batter
150 gCaster sugar
3 Large eggs
75 mlWhole milk, for batter
2 tspVanilla extract
100 gChocolate chips
200 gUnsalted butter, for frosting
400 gIcing sugar
3 tbspWhole milk, for frosting
50 gChocolate sprinkles
75 gChocolate mini eggs
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