So apparently everyone is “soooooo over” cupcakes – yeah I’ll believe that when I post a pic of one and don’t get a rakeload of favourites, retweets and likes! Maybe they aren’t “cool” anymore but who cares – they taste great 🙂
My latest was this delicious KitKat one and it was very popular with everyone on FB and Twitter. There was one person who said “Jesus Christ, it’s amazing what constitutes as a recipe these days, throwing any chocolate and sweets into a cupcake”…. well yes that may be true, but if it tastes good I’m afraid I don’t care, and this rich chocolatey treat DID taste good!
Very easy to do and with the addition of some gold edible glitter for presentation sake these are a perfect treat for a kids party – or your own party! So give them a go and enjoy 🙂
For the cupcakes
100g self-raising flour, sieved
20g cocoa powder
145g caster sugar
40g butter, at room temperature
120ml full fat milk
1/2 tsp vanilla extract
1 tsp instant coffee, dissolved in 1 tsp hot water
2 of the large Kit Kat chocolate bars, crushed
For the chocolate icing
200 g icing sugar, sieved
50 g cocoa powder
1 tbsp milk
7 sticks of KitKat chocolate bars, to decorate
1. For the sponge: preheat the oven to 180C or about 160C for a fan oven and line 7 holes of a cupcake tin with the large cupcake paper cases.
2. If you have a food processor you can tip the flour, cocoa powder, sugar and butter into it and blitz on a slow speed for one minute, until you achieve a sandy consistency. If not (like me) you can start with beating the butter and sugar together, then add the cocoa powder and mix until it’s well combined. Then sieve in the flour and mix until it’s dry and sandy / grainy.
3. Slowly add half of the milk and beat until just mixed.
In a separate bowl, whisk the other half of the milk together with the egg, vanilla extract and coffee. Pour into the cake mix and beat for a couple of minutes until smooth. Lastly, gently fold through the crushed Kit Kat until thoroughly combined. This is a very wet mix but don’t worry – it will all turn out in the end 🙂
4. Pour the mixture between the paper cases, filling each one up two-thirds full. Bake in the preheated oven for about 20 minutes or until the sponge bounces back when prodded with a finger. Leave to cool on a wire rack while you make the buttercream icing.
5. For the icing: Again if you have a food processor life will be a lot easier and you can just add the butter, icing sugar and cocoa powder into it and beat until well combined. Add the milk and then beat again for a couple of minutes until light and fluffy. If not, use some elbow grease! Staert by beating the softened butter together with the cocoa powder, then add the icing sugar in stages and mix well. This kills my arms – must buy a food processor!
6. When the sponges have cooled completely, you can ice them. If you want them nice and fancy you could use a piping bag, even fancier and use a tip to give them a nice design.
I had already spooned the icing into the bag before I realised I’d forgotten my nozzle so I ended up with brown buttercream piped round – which looks unappealingly like poo! Alternatively, just use a palette knife to spread about 2 tbsp of the icing onto each cupcake. I then Decorate with pieces of Kit Kat, and maybe sprinkle some edible gold dust on like I did 🙂