Quick and Easy Chocolate Cupcakes
  • Cooking Time: 15-20
  • Servings: 12
  • Preparation Time: 10
  • 110g of soft margarine
  • 85g of self raising flour
  • 25g of cocoa powder
  • 2 large eggs
  • A tablespoon of vanilla extract
  1. Preheat your oven to 180 degrees/Gas Mark four and line a 12 hole muffin tin with silicone cupcake cases. If you don’t have any silicone, paper cases are fine.
  2. Put all your ingredients into a large bowl, or a mixer if you have one. Make sure all of your dry ingredients are sifted – this will make sure your cakes extra light and fluffy.
  3. Whisk for 5 minutes, or slightly longer if you’re mixing by hand. When the mixture is ready, it should resemble a smooth chocolate moose.
  4. Next, spoon the mixture out into the lined muffin tin and place in the oven for around 15-20 minutes. Your cakes should have risen and will be firm on top but still quite spongy. Skewer one cake in the middle to see if they’re cooked – if the skewer comes out clean, the cupcakes are ready!
  5. Leave your cupcakes to cool for a minute or two before taking out of the pan.
  6. To decorate, either sprinkle with icing sugar or squirt a heap of buttercream icing on top and finish off with edible glitter and white chocolate stars.
  7. Yum!
  8. Tip: Instead of dishing out into cupcake sized-portions, try pouring your cake mixture into a loaf or cake tin and making a lovely chocolate sponge and serve with custard. Enjoy!
I adapted this cupcake recipe from a book called 'Baking Magic'