Chocolate Cupcake is a modern British recipe for a classic chocolate cupcake with milk chocolate chips served topped with a chocolate cream cheese icing (frosting). The full recipe is presented here and I hope you enjoy this classic British version of: Chocolate Cupcake.
For the Icing:
300g full-fat cream cheese
1 tsp vanilla extract
300g icing sugar
25g cocoa powder, sifted
Method:
Cream together the butter and muscovado sugar until light and fluffy. Add the eggs, a little at a time, beating thoroughly to combine after each addition.
Combine the four, cocoa powder, baking powder and chocolate chips in a bowl. Mix well then, using a large metal spoon, fold the flour mix into the creamed mixture.
Line the wells of a muffin tin with large paper cupcake cases and divide the cake batter between them. Transfer to an oven pre-heated to 160°C and bake for about 20 to 25 minutes, or until well risen and just firm to the touch. Remove from the oven, carefully take out of the muffin tin and set aside to cool.
In the meantime, prepare the icing. Beat together the cream cheese, vanilla extract, icing sugar and cocoa powder until smooth. When the cupcakes have cooled, spoon the icing mixture into a piping bag fitted with a large star-shaped nozzle. Swirl the icing in a tall spiral on top of the cupcakes and serve.
