Homemade Chocolate Cupcakes

Preheat oven to 180 C.

In a medium-sized bowl sift together the flour, baking powder, cocoa powder, baking soda and salt. Set aside.

In the bowl of your electric mixer beat the butter until soft and creamy (about 1-2 minutes). Gradually add the sugar and beat until light and fluffy (about 3-5 minutes). Add eggs one at a time, beating well after each addition. Add the vanilla and beat until combined.

With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.

Now line your cupcake tins or muffin tins with paper cups (recipe makes 24 cupcakes). Pour batter into cups. Fill each cup to about 2/3 full. Don’t over fill.

Bake at 180 C for about 20 minutes on the center rack. Cupcakes are ready when the top springs back when you touch it with your finger. Do not over bake or the cupcakes will be dry. Remove the cupcakes from the oven and let them cool before decorating.

If you are preparing your own icing, melt the chocolate in a bowl set over a pan of simmering water (make sure the bottom of the bowl doesn’t touch the water). Once melted remove bowl from heat. Allow to cool until the chocolate no longer feels hot to the touch.

Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla extract and beat again. Fold in the melted chocolate until completely incorporated (add a few drops of milk if the mixture is a little stiff).

When the cupcakes are cool, fill a pastry bag with the buttercream frosting and pipe onto the cakes. Use a piping bag with a star nozzle if you have one. Serve and enjoy.