Chocolate Cupcake

These cupcakes were a hit and are perfect for any chocolate lover

Ingredients

• 1 cup (250 ml) milk
• 15 ml lemon juice (about 1 lemon)
• ½ cup unsweetened cocoa powder
• 250 ml (1 cup) hot water
• 125 grams butter
• 1 ½ cups (340g) white sugar

• 2 ½ cups (310g) plain flour
• 1 teaspoon bicarb soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla essence
• 2 eggs

Directions

Prep:20min  ›  Cook:15min  ›  Ready in:35min 

1. Preheat oven to 175°C. Place patty cups in two, 12 cup muffin tins.
2. Add lemon juice to milk. Set aside.
3. Add cocoa powder to hot water and set aside.
4. Cream butter and sugar in a large bowl until well mixed. Add eggs and vanilla to the mixture and blend until combined.
5. In a separate bowl sift flour, bicarb soda, baking powder and salt, and mix. Add soured milk and flour alternatively to the butter mixture, beating between each addition until combined. Add cocoa and water to the cake mix and beat into batter, scraping the sides and bottom of the bowl to ensure it is well mixed.
6. Fill the patty cups with the batter to about 1/2 cm from the top.
7. Bake in pre-heated oven for approximately 15 minutes or until a toothpick inserted in the centre of the cupcake comes out clean. If you can't cook both batches together place the batter in the refrigerator while the first batch bakes.
8. Ice with your icing of choice when cool.