Iced Chocolate cupcakes

The academic year at my daughter’s school is winding up, and as usual before the end of the term they are having a party day! It’s one of the few days in a year that the kids are allowed to bring in unhealthy treats to share with their friends.

As usual the request was chocolate cupcakes! There was only one recipe that come  to mind ….and that is the Iced Chocolate Tray bake by Marry Berry. I have tried this recipe loads of times and it has never failed me. It works just as well as a tray bake as it does with cupcakes.

This recipe makes 28 medium sized cupcakes.

4 level tbsp cocoa powder

4tbsp hot water

225g butter softened

225g caster sugar

275g self raising flour

2 level tsp baking powder

4 large eggs

4tbsp milk

For the icing and decoration.

4tbsp apricot jam

150gram plain chocolate ( 39 plain cocoa solids, chocolate chips would work just as well)

6tbsp water

350g sifted icing sugar ( I used 300g and it turned out lovely)

1 tsp sunflower oil

  1. preheat the oven to 180c/Fan 160c/gas 4. Prepare the cupcake trays with the cupcake cases.
  2. Blend the cocoa with the hot water and allow to cool slightly, measure all the cake ingredients into a large bowl and mix until well blended. Scope the mixture into the prepared cupcake tray. Bake for 15 to 20 minutes. Place on a cooling rack to cool.
  3. For the icing warm the apricot jam in the microwave and brush the tops of the cupcakes. This gives a lovely flavour. This is a good trick to ensure that the crumbs from the cake do not get mixed with the icing.
  4. Break the chocolate into pieces into a microwave prof bowl with the water and heat for 30 seconds or until the chocolate is melted. Leave to cool slightly then beat the icing sugar and oil until smooth. Pour over the cooled cupcakes and smooth over gently with the back of a teaspoon.

These should be stored in a air tight container, and they will keep up to 5 days.

Please do let us know your thoughts and comments.

Happy Baking xx

 

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