Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Chocolate Cupcakes

Cooking time: 
15-30 minutes
18 cupcakes
Preparation time: 
15-30 minutes
  • 180g White Self-Raising Flour
  • 60g cocoa powder
  • 250g Billington’s Golden Caster Sugar
  • ½ tsp salt
  • 2 eggs, large
  • 80ml sunflower oil
  • 1 tsp vanilla extract
  • 160ml Just Milk, skimmed
  • 140ml double cream
  • 140g Dark Chocolate, chopped
  • 200g Billington’s Golden Icing Sugar sifted
  • Scales, Oven thermometer, large mixing bowl, jug, 12 hole cupcake pan, cupcake cases, pan, piping bag, star nozzle, silicone spatula, wooden spoon, measuring spoons, cooling rack, whisk, jug, sieve.
  1. Oven Temp: 160c (fan)/180c/Gas Mark 4
  2. Line the recesses of a cupcake tray with paper cases.
  3. In a large bowl place the self-raising flour, cocoa powder, caster sugar and salt, mix to combine evenly.
  4. In a large jug whisk together the milk, sunflower oil, eggs and vanilla extract.
  5. Make a well in the centre of the dry ingredients and pour in the liquid.
  6. Mix well with a wooden spoon to an even batter.
  7. Fill each paper case 2/3rds full and bake in the oven for 20-22 minutes until well risen and springy to the touch.
  8. Transfer to a wire cooling rack and allow to cool fully.
  9. Prepare the frosting. Heat the cream in a pan to just below boiling point. Remove from the heat and add the chopped chocolate. Allow to stand for 2 minutes before stirring to a smooth glossy ganache.
  10. Transfer to a bowl, cover with clingfilm and allow to cool to room temperature.
  11. Once fully cooled sift in the icing sugar and beat until fully combined.
  12. Add the frosting to a large piping bag fitted with a star nozzle.
  13. Pipe swirls to the tops of each cupcake.
  14. Serve.

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