Mama K and I have been friends for a while. We have so much in common including our love of shopping, cooking, magazines, nail polish and blogging. Mama K is the editor of Goo, Ga and Ooo-La-La, a site for women to be inspired, informed and entertained by Mama K’s motherhood adventures, recipes, reviews and general life experiences. If you haven’t checked out Goo, Ga and Ooo-La-La yet then quick go and be sure to check it out (after you read this post of course).
We also share a love for cupcakes and Mama K is a cupcake queen. I can vouch for this as I have eaten many of her delicious creations over the last few years and I always look forward to birthdays, baby showers and other events where her cupcakes make an appearance (and a very quick disappearing act).
I was absolutely thrilled when Mama K agreed to a guest post on Lisptick and Cake. Check out her delicious chocolate cupcake recipe below.
I love you… like I love chocolate cupcakes…
Simple Chocolate Cupcakes with Buttercream Frosting: A Recipe
Did you know the most emotionally intense colour is red? It stimulates a faster heartbeat and breathing… Maybe that explains why it is also the colour of love.
Be still my beating heart.
So it was for this reason that a recent batch of cupcakes I was making for a girlfriend’s engagement party had to have red included in some way, shape or form, but knowing she likes chocolate, I had to get both in. So here’s what I came up with…
And here’s how I made them.
For the Cupcakes:
Yields about 16
225 grams unsalted butter, softened*
225 grams caster sugar
225 grams self-raising flour
4 Tbsp cocoa powder
1 tsp baking powder
100 grams dark chocolate, melted
Preheat the oven to 180degrees Celsius. Prepare cupcake cases.
Combine all the cupcake ingredients, except for the dark chocolate, in a large bowl and beat with an electric whisk until smooth, for about 3 minutes.
Stir in the melted chocolate.
Spoon the batter into the cases.
Bake for about 20 minutes.
Remove cupcakes from the oven and leave to cool in the tray for 5 minutes before moving to cooling rack.
For the Icing:
225 grams soft icing sugar
115 grams unsalted butter, softened*
3 Tbsp milk
Red food colouring
To make the icing, blend all the ingredients together in either a food processor or your electric mixer.
Whip until the texture is perfect for spreading or piping.
For the white chocolate hearts, simply melt a packet of white chocolate chips and spread the melted chocolate onto a sheet of baking paper before leaving in the fridge to set. Once set, use a heart-shaped cookie cutter to get your white chocolate hearts!
*If your butter isn’t softened and you need to make these cupcakes in a hurry, grate the butter to soften it up pronto.
It’ll be love at first bite – enjoy!
Thanks Mama K, I hope to have you back here again soon with another scrumptious recipe!