Chocolate Cupcakes with Chocolate Buttercream

Who doesn’t love a simple yet delicious chocolate cupcake recipe? This is a super easy recipe, packed full of delicious chocolate flavours and a delicious vegan buttercream. To make the cakes vegan, replace the egg with 4tbsp apple sauce.

Ingredients for cake

• 180g Flora Butter

• 140g Caster Sugar

• 160g Self-Raising Flour

• 2 tbsp Vanilla Extract

• 3 Burford Brown Eggs (to make vegan, replace with 4 tbsp apple sauce)

• 2 tbsp cocoa powder from Valrhona Cocoa Powder (from Classic Deli UK)

Method

1. Preheat the oven to 180c and line a cupcake tin

2. Beat your butter (make sure it’s room temperature) and your sugar together until lovely and light and fluffy.

3. Add in your Vanilla Extract and your Eggs and continue to beat.

4. Once all combined, fold in your flour and then your cocoa powder but don’t over mix.

5. Fill your cupcake cases until 2/3 full and bake in the oven for 15 minutes. Leave to cool before decorating.

Ingredients for Buttercream

• 180g Flora Butter

• 2 tbsp cocoa powder from Valrhona Cocoa Powder (from Classic Deli UK)

• 6 tbsp powdered sugar (add more to taste)

• 40g Dark Valrhona Chocolate (from Classic Deli UK) melted and cooled

Method

1. In a bowl use an electric whisk to cream your butter and then gradually add in your powdered sugar.

2. Melt your chocolate and leave to cool

3. Once fully combined sieve in your cocoa powder to the butter mix and then mix until combined.

4. Stir in your melted chocolate and pop in a fridge for 20 minutes before piping on to your cake.