I had a real craving for a chocolate cupcake this week. I don’t often make cupcakes and looking back at all the recipes on my blog, there are hardly any chocolate recipes on here either! This needed to be put right!. So I decided to make double chocolate chip cupcakes with a delicious chocolate buttercream topping.
I recently bought some lovely new natural cupcake cases and a Wilton 1M tip and double chocolate chip cupcakes seemed the perfect way to test them out. I’ve watched lots of instagrammers using this tip and it makes such a lovely swirl I had to give it a go myself. As it was the first time I used this tip, I am quite happy with the final swirl. Obviously I need lots more practice to get it perfect though. Looking at videos, I think the key is to start in the middle and work outwards, this gives a neater swirl than if you end in the middle.
These chocolate chip cupcakes are so light and moist, the buttermilk really makes all the difference to the final texture. I also like to add melted chocolate to my buttercream rather than cocoa as it gives a deeper, chocolatier taste to the buttercream. I finished these chocolate chip cupcakes off with a little spray glitter just to make them extra special. They are the perfect pick me up for a cold February afternoon, to be enjoyed with a cup of tea of course.
- 175 g plain flour
- 185 g caster sugar
- 30 g cocoa powder
- 1/2 tsp bicarbonate of soda
- Pinch of salt
- 100 g dark chocolate chips
- 100 g white chocolate chips
- 100 ml cold coffee
- 100 ml buttermilk
- 112 ml vegetable oil
- 2 medium free range eggs
- 200 g unsalted butter softened
- 320 g icing sugar sifted
- Splash of milk
- 100 g dark chocolate
To make the cupcakes, preheat the oven to 160 degrees C. Prepare a cupcake tin with cases, this recipe makes 15 cupcakes.
Place a sieve over a large mixing bowl. Sieve in the flour, sugar, cocoa, bicarbonate of soda and salt.
Stir the chocolate chips into the dry ingredients.
In another mixing bowl, mix together the vegetable oil, cold coffee, buttermilk and eggs. Beat together lightly with a hand whisk.
Add the dry ingredients to the wet ingredients and whisk until well combined.
This is quite a runny mixture so pour the batter into a jug before pouring into cupcake cases.
Bake for 22 - 24 minutes. Cool on a wire rack.
Whilst the cupcakes are cooling, make the chocolate buttercream.
Melt the dark chocolate.
Beat the softened butter in a stand mixer for 5 minutes until pale, fluffy and almost white. Then add half the icing and mix again until will combined. Add in the remaining icing sugar and mix again until fully combined. Add all the chocolate and a splash of milk. Beat for 2 – 3 minutes until completely combined and light and fluffy.
Top the cupcakes with chocolate buttercream and enjoy.
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