What you need for twelve chocolate cupcakes:

• 4.5 oz (125 g) self-raising flour

• 4.5 oz (125 g) powdered sugar

• 4.5 oz (125 g) softened butter (I prefer unsalted butter)

• 2 eggs

• 1/2 tsp. vanilla extract

• 2 tbs. cocoa powder

• 2 tbs. milk

• 1 packet of Icing mix

• 1 x 12-cup muffin pan

• 12 muffin papers

1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and put the muffin papers in the tin.
2. Mix all ingredients together in a blender or with an electric mixer, but leave the milk out for now.
3. Add milk while using the blender in short intervals until the mixture is smooth and sticks to your spoon for a few seconds before falling.
4. Add the real vanilla extract.
5. Spoon the chocolate cupcake mixture in the muffin papers. It will probably seem as if there is not enough cupcake mixture, but remember that it will rise.
6. Bake for 15 to 20 minutes in your preheated oven until the cupcakes are nicely cooked. Make sure you keep an eye on them while baking.
7. Take the chocolate cakes out of the oven and remove them from the tin as soon as possible. Let them cool down in their paper cases.
8. Prepare your instant icing mix. I prefer Dr. Oetker Organics Icing Mix Chocolate Fudge.
9. When they have cooled down, coat the cupcakes with the icing you just prepared and let it dry.
10. Enjoy the best chocolate cupcakes you have ever tasted!

I based this recipe off a Nigela Lawson one from her book “How to Be a Domestic Goddess“. It is filled with homely recipes for cakes, pies, muffins etc. A great and accessible book for all of you who want to master the art of baking!

I would love to get some feedback on how the recipe worked out for you!

Enjoy,
Denise

(image credit: Frances Berriman)