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Chocolate Cupcakes Recipe


Veg CD CBF 25mins plus cooling

Delicious little chocolate cupcakes with a vanilla butter cream (butter icing) topping

Makes 10 small Cakes
Total time
Recipe Tags Cold Vegetarian Fairy Cake  Cupcake  Baked Fayre  Teatime


For the cupcakes
25g/1oz Self-Raising Flour
25g/1oz Cocoa Powder
50g/2oz Caster Sugar
50g/2oz Butter or Margarine
1 Egg, beaten
For the Butter Cream Filling
100g/4oz Icing Sugar
50g/2oz Butter
1 teasp Vanilla Essence



1. Heat the oven to 190C, 375F, Gas mark 5 and place 10 paper fairy cake cases evenly on a baking tray.


2. Place all the cupcake ingredients in a large mixing bowl and beat with an electric beater or a wooden spoon until well blended. The mixture should be soft enough to drop easily from the spoon when tapped.


3. Place a heaped teaspoon of cupcake mixture in each paper case and bake towards the top of the oven for 12-15 minutes, until the cupcakes are well-risen and firm to the touch.


4. Meanwhile, make the filling by creaming together the icing sugar, butter and vanilla essence in a large mixing bowl until well blended.


6. Remove the cupcakes from the oven and cool on a wire rack.


7. Once cold, cut a round from the top of each with the tip of a pointed knife. Fill the hole with some butter cream mixture and pop the removed round back on top or simply pipe or spread a little of the icing on top of each cupcake.


End of instructions



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Tips, Options and Substitutions


Make sure the cakes are completely cold before icing

Do not make the icing beforehand

end of recipe

Main Equipment required to make this  Recipe


Paper cases

Baking tray

Electric Whisk or Wooden Spoon

Large Mixing Bowl


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