This is my go-to simple chocolate cupcake recipe – it is fool-proof, quick and incredibly tasty (and they are relatively low in fat too, if you compare to other cupcakes).
I vary the toppings (and sometimes eat them plain if I just fancy a quick chocolate fix), and this time used Marabou Philadelphia. I know in the UK they have a Cadbury version, and I am sure it is the same wherever you are in the world!
1/2-3/4 cup (50-100g) icing (confectioners') sugar
1/2 cup (100g) chocolate cream cheese (such as Philadelphia/Marabou)
6-8 chocolate toffees to decorate (optional)
I use vanilla sugar in my recipes. See here for a handy converter.
I have converted my metric measurement to imperial. It's not an exact science so you may like to do your own conversions!
~ Heat the oven to 340F (170°C) and prepare a muffin tray with cupcake cases.
~ In a large bowl cream the sugar and butter until light and fluffy.
~ Add the flour, cocoa, baking powder and vanilla sugar and whisk until well combined.
~ In a separate bowl, beat the eggs and add the milk.
~ Pour the liquid into the butter/flour mixture and mix really well.
~ Bake in the middle of the oven for around 15-18 minutes. Cakes will be ready when a skewer comes out clean.
~ Allow to cool completely on a wire rack before frosting.
~ Place the cream cheese in a bowl and stir gently until the mixture is soft (do not over mix as this will make it more difficult to pipe the frosting).
~ Sift the icing sugar and gradually add to the cream cheese; continue until you have a nice thick consistency ready for piping. Pipe over the cakes and decorate with chocolate toffees or anything else you fancy! Enjoy!