Saturday, November 10, 2012

Chocolate Cupcakes with Buttercream Icing

So as you are all aware halloween was just the other week. I personally don't celebrate it, I never have and I don't even know the real story behind it. I acknowledge that others celebrate it, but I don't think it is something that will ever be a part of my life, but that's just me.

In saying that though, I had my first trick or treaters come to my house this halloween and they did look super cute. I felt bad when I said "I'm sorry but I don't have anything for you". One of the trick or treaters was the little girl next door and I felt especially bad. I decided to make her some little cupcakes the next day to make it up to her.

I really tried to make the icing purple, but my red-blue combination didn't exactly work :(. They did look a little ghost-like though (and a little dog-poop-like :S) but they tasted delicious, just ask me I ate about half the batch!

Chocolate Cupcakes with Buttercream Icing

(Recipe adapted from

What you will need

3/4 cup self raising flour
1/4 cup cocoa
1 tsp instant coffee
1/2 cup caster sugar
1 tsp baking powder
1/2 tsp vanilla essence
80g butter
2 eggs
1/4 cup milk

For the buttercream icing
(Recipe adapted from
4 egg whites
1 cup caster sugar
250g butter, room temperature
Food colours

What you will need to do

Preheat oven to 180*C. Prepare cupcake tray with cupcake papers. Sift dry ingredients into a bowl. Add butter, milk and eggs. Beat on medium speed until combined and smooth. Fill cupcake papers to about .5cm below the top. Place in oven for about 15 minutes or until cooked through.

For the buttercream icing, place the egg whites and sugar into a clean dry bowl. Place over saucepan of simmering water and whisk until mixture reaches 160*C and sugar is dissolved. Place mixture and food colour into the bowl of a mixer and whisk on high speed. Mixture will turn thick and cool down after about 5 minutes. Reduce to medium speed and start adding butter a spoonful at a time. Beat until completely incorporated then add another spoonful. At this point my icing was runny :( so I put it into the fridge for 10 minutes then beat it again until thick. Place it into a piping bag fitted with a round nozzle and pipe onto tops of cupcakes.

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