Easy Chocolate Cupcakes

Like most mums, I received an assortment of gifts on Mother’s Day from my kids, a mix of handmade and bought from the infamous Mother’s Day Stall. I always find it interesting to see what the kids think I will like (bright red lipstick for example!).

But this year there was a stand out handmade gift, which was a recipe book made by my daughter’s class. I remember many weeks ago my daughter asking me to print out a particular recipe as she needed to take it to school. I didn’t actually ask why, but now I know! Her lovely teacher then took the time to type up all the recipes the children bought in, have the children write a personalised comment and draw a picture on their recipe, then bound them into a book as you can see below – simply gorgeous!

Handmade Cook Book

So to celebrate Mother’s Day and with dad and the big boys at their footy games, the younger kids and I chose a recipe from the cook book to bake and to have at our tea party. We chose the lovely Devil’s food cakes with chocolate frosting recipe . The mum Jane who unknowingly contributed to the cook book too, also contributed some great tips on organising and planning for families in my book – thanks Jane!

Easy Chocolate Cupcakes

Ingredients Cake Mix:

  • 3/4 plain flour
  • 1/2 cup brown sugar
  • 2 tablespoons cocoa
  • 2 eggs
  • 2 tablespoons margarine (I used spreadable butter as that was all we had which worked fine)
  • ½ teaspoon bicarb soda
  • ½ cup sour cream (I used light as that was all we had which worked fine)

Ingredients Frosting:

  • 125 gms plain chocolate
  • 1/2 cup brown sugar
  • 2 tablespoons caster sugar
  • 150 mls cup sour cream (I used light as that was all we had which worked fine)

Method:

  1. Preheat oven to 180°C.
  2. We used large muffin trays, lined with patty pans and the recipe made 12.
  3. In a large bowl, add all margarine, sugar, eggs, flour, bicarb soda and cocoa powder.
  4. Use an electric mixer and mix for about 1-2 minutes or until mixture is just smooth.
  5. Using a metal spoon, fold in the sour cream.
  6. Spoon cake mixture into patty pans.
  7. Bake for approximately 15 minutes or until well risen and firm to touch.
  8. When you remove the cake from oven, let it cool in the pan for about five minutes or so.
  9. Turn the cup cakes out on to a cooling rack.

We didn’t ice our cupcakes, but the frosting sounds magnificent and this what you need to do if you want to ice them:

  1. Break the chocolate into pieces and place in heatproof bowl.
  2. Set the bowl over a saucepan of gently simmering water and heat until melted, stirring occasionally.
  3. Remove from the heat and allow to cool slightly, then whisk in the sugar and sour cream until combined.
  4. Spread the frosting over the tops of the cup cakes and leave to set in the fridge before serving.
Easy Chocolate Cupcakes
 
Author::
Recipe type: chocolate
Ingredients:
Cake Mix
  • ¾ plain flour
  • ½ cup brown sugar
  • 2 tablespoons cocoa
  • 2 eggs
  • 2 tablespoons margarine (I used spreadable butter as that was all we had which worked fine)
  • ½ teaspoon bicarb soda
  • ½ cup sour cream (I used light as that was all we had which worked fine)
Frosting
  • 125 gms plain chocolate
  • ½ cup brown sugar
  • 2 tablespoons caster sugar
  • 150 mls cup sour cream (I used light as that was all we had which worked fine)
Method:
  1. Preheat oven to 180°C.
  2. We used large muffin trays, lined with patty pans and the recipe made 12.
  3. In a large bowl, add all margarine, sugar, eggs, flour, bicarb soda and cocoa powder.
  4. Use an electric mixer and mix for about 1-2 minutes or until mixture is just smooth.
  5. Using a metal spoon, fold in the sour cream.
  6. Spoon cake mixture into patty pans.
  7. Bake for approximately 15 minutes or until well risen and firm to touch.
  8. When you remove the cake from oven, let it cool in the pan for about five minutes or so.
  9. Turn the cup cakes out on to a cooling rack.
Frosting
  1. Break the chocolate into pieces and place in heatproof bowl.
  2. Set the bowl over a saucepan of gently simmering water and heat until melted, stirring occasionally.
  3. Remove from the heat and allow to cool slightly, then whisk in the sugar and sour cream until combined.
  4. Spread the frosting over the tops of the cup cakes and leave to set in the fridge before serving.

Our Family Menu Plan For This Week.

Baking: Chocolate Cupcakes

Monday: Slow Cooker Satay

Tuesday: Slow Cooker Tomato Soup

Wednesday: Left Overs

Thursday: Lasagne

Friday: Tuna Rice

Saturday: Sausages and Steamed Vegetables

Sunday: Slow Cooker Roast Beef