Frosted chocolate cupcakes

These delicious chocolate frosted cupcakes are so moist and moreish and as they are made with buttermilk, they have a few less calories.

Serves 24

Ingredients:

  • 150g / 5oz self-raising flour
  • 50g / 2oz cocoa powder
  • 230g / 7½oz soft brown sugar
  • 2 tbsp vegetable oil
  • 2 egg, lightly beaten
  • 250ml /  8fl oz buttermilk
  • 2 tsp vanilla extract

Frosted icing

  • 2 tbsp cocoa powder
  • 100g / 3½ oz icing sugar
  • 2 tbsp water

Method:

  1. Preheat the oven to 180ºc/Gas 4.  Line a 12 hole yorkshire pudding tin with 12 cake cases.  This will help to make perfect round cakes.
  2. In a bowl add the flour, 50g cocoa powder and brown sugar.
  3. In a large bowl combine the buttermilk, oil, eggs and vanilla extract.  Pour all the dry ingredients into the buttermilk mixture and then carefully stir until all combined.
  4. Spoon the batter into the cases and bake for 15mins, or until they spring back to the tough.  Remove from the oven, allow to cool and then move to a wire rack.  Then repeat with the remaining mixture.
  5. Whilst the last batch of cakes are cooling, make the frosted icing. 
  6. Add the icing sugar and 2 tbsp of cocoa powder in a small bowl and add 2 tbsp water and mix until smooth.  Drizzle the frosting over the top of each cupcake, leave until the icing has set and serve.