Classic Chocolate Cupcakes

2 Eggs

(50g Each)

110g Softened Butter

(70g for Mix + 40g for Icing)

170ml Milk

(150ml for Mix + 20ml for icing)

Milk bottle illustration
Square block of butter on a tray
Illustration of two eggs sitting side by side

You will need:

Chocolate cupcakes with chocolate icing in white patty pans

Preheat:

Preheat oven to 160°C fan-forced or 180°C conventional. Insert 12 patty cases into a muffin pan.

Mix:

Place contents of the cupcake mix sachet, eggs, milk and softened butter into a large bowl. Mix on low-medium speed for 2 minutes, occasionally scraping down the sides of the bowl. Divide batter evenly between the 12 patty cases.

Bake:

Bake for 18 minutes. You can tell the cupcakes are baked if they spring back lightly when touched in the centre. Allow the cupcakes to cool in the pan for 5 minutes before transferring them onto a wire rack to cool completely.

Decorate:

Empty the contents of the icing mixture sachet into a small mixing bowl with the softened butter (40g) and milk (20ml). Using an electric mixer, mix on medium speed for 2 minutes. Spread or pipe prepared icing over the cooled cupcakes.

Chocolate cupcake batter being beaten in a stand mixer
Chocolate cupcake batter in white patty pans in a cupcake tray