Easy Chocolate Cupcakes with Chocolate Almond Frosting
User Reviews
5
Easy Chocolate Cupcakes with Chocolate Almond Frosting
Description
The cupcake batter is prepared by creaming softened butter with caster sugar until light, then beating in eggs and vanilla or almond essence. Dry ingredients—plain flour, cocoa powder, baking powder, and salt—are sifted in and gently folded, followed by milk to achieve a smooth batter. The cupcakes bake at 170°C for 15-20 minutes, developing a tender texture with a balanced chocolate flavor.
The chocolate almond frosting is made by beating softened butter with confectioner's sugar, cocoa powder, milk, and almond extract until thick and pipeable. This icing adds a creamy, nutty complement to the chocolate cupcakes. The frosting consistency can be adjusted by adding more sugar or milk as needed.
Once cooled, the cupcakes are filled three-quarters full and frosted via piping for an appealing presentation. These cupcakes are suitable for a chocolate treat featuring an almond flavor twist.
Ingredients
- 80 g butter softened
- 100 g caster sugar
- 2 egg
- ½ teaspoon vanilla essence or almond essence
- 100 g plain flour
- 4 tablespoon cocoa powder
- 2 teaspoon baking powder
- ½ teaspoon salt 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 Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 56mg | 19% |
| Sodium | 206mg | 9% |
| Potassium | 153mg | 3% |
| Sugar | 33g | 66% |
| Vitamin A | 380IU | 8% |
| Calcium | 61mg | 6% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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