📖 Method
Chocolate cupcakes
Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
Step 1: In a mixing bowl, beat the egg, oil, vanilla, sugar and milk together until fully combined.
Step 2: In a separate bowl, sieve in the cocoa powder, flour and baking powder and whisk them together.
Step 3: Gradually pour the wet ingredients into the dry, stirring together as you pour until just combined. There may be a few small lumps left, but that’s ok.
Step 4: Slowly add in the hot coffee (fresh or instant), mixing as you pour until the liquid has only just combined.
Step 5: Divide the mixture evenly between the cupcake cases in the muffin tin.
Step 6: Bake for 15-20mins until risen and springy to the touch. Allow the cupcakes to cool on a wire rack while you make the buttercream.
Pink buttercream
Step 1: Beat the butter (either by hand, using an electric mixer or stand mixer) until pale, light and fluffy. This could take several minutes.
Step 2: Sieve half of the icing sugar into the butter and beat until combined.
Steps 3 – 4: Repeat the above step with the remaining half of the icing sugar.
Step 5: Add in the milk, vanilla extract and salt, then mix until smooth. Stir in food colouring, a few drops at a time, until you get the desired colour.
Step 6: Once your cupcakes have fully cooled, add your buttercream to a piping bag fitted with a nozzle of your choice (e.g. large open star) and pipe large swirls onto each cupcake, then enjoy!
