Pyrex National Baking Week

Homemade Family Time
15th - 21st
October 2018

Chocolate Cupcakes

Desserts
5
Cooking time: 
15-30 minutes
Serves: 
18 cupcakes
Preparation time: 
15-30 minutes
Tags: 
Ingredients: 
  • 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
Equipment: 
  • 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.
Method: 
  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.

Pyrex® is a trademark of Corning Incorporated used under license by International Cookware.

Great Ormond Street Hospital Children's Charity Registered Charity No. 235825