Guide To Serve Chocolate Cupcake Recipe Australia Easy

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Calling all chocolate lovers down under! This recipe is for you. These cupcakes are moist, decadent, and bursting with rich chocolate flavor. They’re perfect for birthday parties, afternoon tea, or just a sweet treat.

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Yields: 12 cupcakes

Chocolate cupcakes
Chocolate cupcakes

Ingredients:

1 3/4 cups (225g) self-raising flour

  • 3/4 cup (180g) cocoa powder (Dutch cocoa preferred for deeper flavor)
  • 1 1/2 cups (300g) caster sugar
  • 250g unsalted butter, softened
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 cup (250ml) milk

  • Directions:

    1. Preheat oven to 180°C (350°F) and line a muffin tin with paper liners.
    2. In a large bowl, whisk together flour, cocoa powder, and sugar.
    3. In a separate bowl, cream together softened butter and vanilla extract until light and fluffy. Beat in eggs one at a time, then mix in the dry ingredients in three batches, alternating with the milk. Ensure everything is well combined without overmixing.
    4. Divide batter evenly among prepared muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
    5. Let cupcakes cool completely on a wire rack before frosting or decorating (optional).

    Nutrition Facts (per cupcake):

    Calories: 350

  • Fat: 18g
  • Saturated Fat: 10g
  • Cholesterol: 60mg
  • Sodium: 180mg
  • Carbohydrates: 40g
  • Sugar: 30g
  • Protein: 4g

  • Top Tip: For an extra chocolatey kick, add 1/2 cup chocolate chips to the batter before baking!

    Conclusion:

    These easy chocolate cupcakes are a guaranteed crowd-pleaser. They’re simple enough for novice bakers but still deliver on flavor. So whip up a batch and enjoy a taste of Aussie comfort!

    Frequently Asked Questions (FAQs):

    1. Can I use regular cocoa powder instead of Dutch cocoa?

    Yes, you can use regular cocoa powder, but the cupcakes may have a slightly lighter color and less intense chocolate flavor.

    2. How can I make these cupcakes dairy-free?

    Substitute the butter with vegan butter or melted coconut oil, and use dairy-free milk like almond or oat milk.

    3. My cupcakes are sinking in the middle. What went wrong?

    This could be due to overmixing the batter. Once the dry ingredients are incorporated, stop mixing to avoid activating the gluten in the flour, which can lead to a denser cupcake.

    4. How can I frost these cupcakes?

    These cupcakes pair well with a variety of frostings. Try a simple vanilla buttercream, a rich chocolate ganache, or a cream cheese frosting for a tangy twist.

    5. Can I store leftover cupcakes?

    Yes, store leftover cupcakes in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.