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Chocolate Cupcakes Pure Maple
Baking Recipes

Chocolate Cupcake Recipe

Prep time
20m
Cook time
20m
Total time
40 minutes

Chocolate Cupcake Recipe

Delicious chocolate cupcakes with a subtle coffee flavour, sweetened with dark robust maple syrup.

Ingredients

  • Chocolate cupcakes
  • 210g plain flour
  • 45g cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons espresso
  • 100ml sunflower oil
  • 2 eggs

  • 200g Pure Maple Syrup, Dark Robust
  • 2 teaspoons vanilla
  • 75g sour cream
  • Pink icing
  • 200g unsalted butter, room temperature
  • 385g icing sugar, sifted
  • 2 teaspoons vanilla
  • 1 tablespoon milk
  • Pink food colouring

Instructions

  1. Preheat the oven to 177C/155C Fan/Gas Mark 4 and line a 12 hole muffin tin.
  2. Sift the dry ingredients into a large bowl. Whisk the wet ingredients in a separate bowl. Add the wet ingredients to the dry ingredients and mix with an electric mixer until combined.
  3. Fill each case two thirds full. Bake on the middle shelf for 20 minutes, until a toothpick comes out clean. Cool for 5 minutes, then transfer to a wire rack.
  4. To make the icing, cream the butter until light and creamy. Add the icing sugar gradually with the mixer on low. Add the vanilla and milk, then mix in the food colouring a few drops at a time until you reach the colour you want.
  5. Pipe the icing using a 2D Wilton tip, starting at the outside edge and working towards the centre.
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