Chocolate & cinnamon cupcakes

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A tasty seasonal Christmas chocolate cupcake.

  • To prep

    10 min
  • To cook

    20 min
  • Level

  • Servings

  • 230g butter
  • 230g caster sugar
  • 230g self-raising flour
  • 4 large free range eggs
  • 60g Cocoa powder
  • 1tsp cinnamon
  • 1tsp vanilla extract
  • 3tbps milk
  • ready made chocolate fudge icing


    Firstly preheat your oven to 180c (fan) and in a 12 hole muffin tin line with a cupcake case in each.
    In an electric mixer, beat the sugar and butter together for 5 minutes. It should be pale in colour.
    Next beat in the eggs one at a time until mixed in. As you add each egg, add a tablespoon of flour with each one.
    Next beat in the remaining flour, cinnamon, milk and extract.
    Using an ice cream scoop or tablespoon, put a spoonful of cake batter into each cupcake case and bake for 15 minutes or until cooked.
    Allow the cupcakes time to cool fully.
    Using a piping bag with a nice rose nozzle, pipe the readymade icing on top and decorate with festive sprinkles or decorations.

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