Chocolate Cupcakes

Method

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1. Heat the oven to 175°C / 350°F and line a 12-hole tin with paper cases.

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2. Whisk the cocoa into the boiling water until smooth and leave 5 minutes to cool.

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3. Whisk the flour, sugar, bicarbonate of soda, baking powder and salt in a large bowl.

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4. Whisk the buttermilk, oil, eggs and vanilla into the cooled cocoa, then pour into the dry ingredients and whisk just until smooth.

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5. Divide between the cases, filling each two-thirds — about 60 g. A cookie scoop makes this quick and even.

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6. Bake 18 to 21 minutes, until the tops spring back and a skewer comes out with a moist crumb.

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7. Cool 5 minutes in the tin, then on a rack until completely cold.

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8. Beat the butter 5 minutes until pale, then add the icing sugar and cocoa in three additions, then the melted chocolate, milk and salt. Beat 3 minutes more.

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9. Pipe with a large star nozzle, starting at the outside edge and spiralling in.

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Chef’s Tips

• Fill the cases two-thirds and no more. Full cases give you a flat overflowing top and eleven usable cupcakes.
• Cool completely. Buttercream on a warm cupcake slides off in one piece about a minute after you turn your back.
• For a filled cupcake, cut a cone from the top with a paring knife, spoon in ganache, and replace the lid before frosting.

Common Substitutions & Variations

• Out of buttermilk? Stir a tablespoon of lemon juice or vinegar into the same amount of ordinary milk and let it sit five minutes before using.

Pairing Suggestions

• Cold milk
• Espresso
• A glass of stout

Storage & Reheating

Un-iced, airtight at room temperature for 3 days; iced, 2 days. Un-iced cupcakes freeze for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.