The Best Homemade Chocolate Cupcakes
Measure out all your ingredients before we start
In large bowl, sift and mix all the dry ingredients. Set aside...
In a medium bowl, whisk together all the wet ingredients
Add the wet into the dry and give it a good whisk to form a runny, silky batter
Using a jug with spout, pour the batter 3/4 of the way full into 12 cupcake cases
Bake at 170C/325F/Gas 3 for 20-25 minutes. Test by inserting a toothpick in the centre, if clean, they are ready 😊
Enjoy plain or frosted with your favourite buttercream. I prefer a Chocolate Swiss Meringue buttercream 🀀
Check out my favourite Easy Chocolate Swiss Meringue Buttercream.
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Vanilla Extract
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Unsalted Butter
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Caster sugar (granulated sugar)
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Self-raising Flour
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Baking powder
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Plain Flour (all-purpose flour)
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Coconut Milk
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Cardamom powder
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Dark Chocolate
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Vanilla Pod
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Extra Chocolate Chips (optional)
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Chocolate Chips (dark, milk or both)
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Dark Brown Sugar
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