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  • Chocolate Cupcake Recipe

    26 March 2020

    Makes 14 portions

    Prep time – 45 minutes

    Equipment needed – deep muffin tins, muffin cases

    INGREDIENTS

    • 60ml water
    • 40g cocoa
    • 3 eggs
    • 175g unsalted butter 165g caster sugar
    • 115g self-raising flour
    • 4g baking powder

    Frosting 

    • 300g icing sugar
    • 100g unsalted butter 40g cocoa
    • 40g full-fat milk
    • 15g milk chocolate, melted
    • 40g milk chocolate, grated

    Method:

    • Oven 200C.
    • Line a muffin tin with paper cases.
    • Sift cocoa into a bowl and pour in the boiling water and mix to a thick paste.
    • Add remaining cake ingredients and beat.
    • Divide the mixture equally between the 14 paper cakes. Bake for 12 – 15 minutes until well risen and spongy to the touch. Cool on a wire rack.
    • To make frosting, beat icing sugar, butter and cocoa together.
    • Add milk and melted chocolate.
    • Once combined beat on high for about 5 minutes.
    • Pipe swirls onto cooled cupcakes and finish with a sprinkle of chocolate.

    We would love to see your creations! Tag us on social media @SearcysLondon #StayinwithSearcys

     

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