Wednesday, 20 June 2012

Very Yummy And Oh So Moist Chocolate Cupcakes

So I recently read somewhere that if you use olive oil instead of butter that, instead of them becoming oily and gross, they actually just become more moist, so I decided to try that with these cupcakes and it actually worked out really well! These cupcakes were so moist and rich and delicious, and the chocolate icing really just tops them off!






Very Yummy And Oh So Moist Chocolate Cupcakes
Bare Necessities
(makes about 12 cupcakes)
For The Cupcakes
1 1/2cups/150g Plain Flour
1cup/225g Sugar
3tbsp Cocoa Powder
1/4tsp Salt
1tsp Baking Soda/Bicarbonate Of Soda
1tsp Vanilla Essence
90ml/6tbsp Oil
1cup/250ml Water
15 Marshmallows


For The Icing
1/2cup/112g Butter
2/3cups/65g Cocoa Powder
3 1/4cups/400g Icing Sugar
100ml Milk
1tsp Vanilla Essence


1. Preheat the oven to 350F/175C and line the cupcake tin with cupcake cases.
2. Whisk together all the cupcake ingredients (apart from the marshmallows) together until the mixture is completely smooth.
3. Put one marshmallow in each cupcake case and then pour the cupcake mixture equally into each of the cupcake cases.
4. Pop the cupcakes in the oven for 15-20 minutes or until the cupcakes are cooked through.
5. Once the cupcakes are cooked and leave them to cool.
6. Beat together all the icing ingredients until they are light, fluffy and smooth.
7. Put the icing into an icing bag and then put the icing bag in the fridge to cool for half an hour.
8. Once the icing is cooled, pipe it onto the cupcakes and enjoy!