Chocolate Overload Cupcakes
Thes Chocolate Overload Cupcakes are packed full of delicious Chocolate. From the soft Chocolate cupcake, to the chocolate buttercream, with the chocolate drizzle on top and chocolate sprinkles. What more could you possibly want?
Servings: 12
Ingredients
For the Cupcakes
- 145 g Light Brown Sugar
- 145 g Unsalted Butter or Stork
- 120 g Self-Raising Flour
- 25 g Cocoa Powder
- 3 Large Eggs
- 1 tsp Vanilla Extract
- 20 ml Whole Milk
- 1 tbsp Golden Syrup
For the Buttercream
- 375 g Icing Sugar
- 200 g Unsalted Butter
- 25 g Cocoa Powder
- 1 tsp Vanilla Extract
- 3-4 tbsp Whole Milk
For the Decoration
- 200 g Dark Chocolate
- Sprinkles
Instructions
To Make the Cupcakes
- 1. Preheat the oven to 180C/160 Fan. Line a muffin tray with cupcake liners and leave to one side.2. In a large bowl, cream together the sugar and butter until light and fluffy.3. Add in the remaining ingredients and mix until fully combined and smooth. 4. Spoon the mixture into the cupcake liners. I use a small ice cream scoop to do this so I know that they are all even.5. Bake in the oven for 15-20 minutes. You will know the cupcakes are ready when they are golden brown and springy to touch. Leave to cool completley.
To Make the Buttercream
- 1. In a large bowl add the butter, icing sugar, cocoa powder and vanilla and mix until it is all combined.2. If the buttercream is too thick add a tablespoon of milk and mix again. Repeat again until the buttercream is the perfect consistency. 3. Put the buttercream into a piping bag and decorate the cupcakes.
To Decorate
- 1. Add the chocolate to a heatproof bowl and pop into the microwave on 20 second bursts, stirring in between until it is completely melted. 2. Add the chocolate to a piping bag with a small round nozzle or snip the end of the piping bag off. Drizzle over the top of the cupcakes. 3. Finish off with some chocolate sprinkles.