Rich Chocolate Cupcake by Jeslin Chua

Recipe (Makes 14 standard cupcakes):
230g Butter (Softened) - I used 1 block of SCS unsalted butter
230g Caster Sugar (I reduced to 190g)

4 Eggs (Lightly beaten)
170g Self Raising Flour
50g Cocoa Powder (Use better ones for better taste)

1) Preheat oven to 180°C. Put paper cases in muffin tray.
2) Beat butter and caster sugar together till light and fluffy. Gradually beat in the eggs. Sift in the flour and cocoa powder, using a metal spoon to fold into the mixture.
3) Spoon the mixture into paper cases, fill about 3/4 full. Bake for 20 - 25mins, or until risen and firm to the touch. Transfer to a wire rack and leave to cool.

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