Love Bakery Chocolate Cupcakes

Posted by annauk1 on January 16, 2013
Posted in: chocolate, Cupcakes, Off the Shelf. 18 Comments

Aided by the recommendation of my lovely friend Caroline of ‘The Patterned Plate’ fame, I think I have stumbled upon the loveliest chocolate cupcakes thus far in my quest.

What, you didnt know I was on a quest to find the perfect chocolate cupcake?
Darling, that has been one of my missions in life! That and finding out once and for all where all the socks go when they disappear from the washing machine….

What makes them so successful? Think dense, chocolatey crumb, that holds together well, moistly tangy (must be the buttermilk and vinegar) topped off with a chocolate frosting that’s just too delicious! And not a melted chocolate bar in sight!

I was sold. Are you?

Chocolate Cupcakes

Adapted from the ‘Love Bakery’ by Samantha Blears.

Makes 12.

For the cakes:

60g unsalted butter (room temperature)
150g caster sugar
1 egg, at room temperature
20g cocoa powder, sifted
150g plain flour
140ml buttermilk
1/2 tsp, Bicarbonate of soda
1 1/2 tsp. white wine vinegar

For the frosting:

60g unsalted butter (room temperature)
125g icing sugar
50g cocoa sifted
4 tbsp semi-skimmed milk.

1. Preheat oven to 160 deg. C (Fan oven) Otherwise 180 deg. C.

2. Cream butter and sugar together in a mixer for 7 minutes until light and fluffy.

3. Add egg and mix for 1 minute.

4. Add flour, cocoa and buttermilk and mix for 2 minutes.

5. Add bicarb and vinegar and mix for another minute.

6. Divide equally between 12 muffin cases and bake for approximately 25 minutes.

7. Once the cupcakes are cold, cream the butter and icing sugar together in the mixer for 2 minutes, add the cocoa powder and mix in by hand, then add the milk and mix (in mixer) for 2 minutes.

8. Top the cupcakes with the frosting. I used a ‘large star’ tip and decorate as you wish.

9. Apply to face, ensuring the correct ratio of cupcake to frosting. Repeat.

Marks out of ten?    10.

Would I make these again?  Oh yes, again and again……

Would I do anything differently?  Nope. 

*Update*

It’s Easter Day 20th April 2014.

Ive made these cupcakes again, using a different make of cocoa powder and found them rather too chocolatey for me, verging on a ‘dark chocolate’ taste.

While the rest of the family loved them, they were a little too bitter for me, so do bear this in mind if you also choose a different cocoa powder from normal.

I would perhaps use slightly less in the buttercream next time, maybe 25-30g and increase the amount of icing sugar slightly to compensate.

Hope this helps.

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18 comments on “Love Bakery Chocolate Cupcakes”

  1. SOOO pleased I've gotten someone else into the fold with these cupcakes! And the fact that a melted chocolate isn't around either makes it better, less faffing/cleaning/pouring etc. I think it gives it more depth of flavour too. I adore this cupcake (and usually there is no love lost between a cupcake and me) and the frosting, in my humble opinion, is the best one out there. Gorgeous photos too Anna 🙂

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  3. Αννούλα μου,καλή χρονιά με υγεία κ χαμόγελα!Τι υπέροχο γλυκάκι!Μπράβο!Πολλά φιλάκια από Ελλάδα!

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  7. I could see why Caroline recommended these cupcakes once I tried them..never tried a different recipe since! They are perfect (and your pics are stunning!) xx

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  11. Hi! These look brilliant! One quick question though – should the cocoa powder be added to the cake mix at any point? It is under the cake ingredients but you have said to add it to the buttercream? xx

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  15. i have the book and you add the 20g of cocoa after you have added the egg. there is 50g of cocoa in the buttercream. the recipe instructions are wrong, Hope this has helped.

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  18. Pingback: ‘The Unblogged’ Round-up: April | Anna's Kitchen Table

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