Chocolate cupcakes are a treat for all ages. Topped with velvety smooth frosting, they make the perfect afternoon or party treat. Adults may choose to pair these with a rich coffee.
- 230 g 1 cup Mirage Margarine, melted
- 400 g 2 cups Granulated sugar
- 4 Eggs, large size
- 30 ml 2 tbsp Coffee, warm
- 180 ml ¾ cup Milk, room temperature
- 15 ml 1tbsp Vanilla extract
- 375 g 2 cups Cake ﬂour, sifted
- 100 g 1 cup Cocoa, sifted
- 12 g 2 tbsp Baking powder
- 9 g 2 tsp Salt
- 1/2 Recipe Classic Chocolate Frosting – – Cocoa powder, for dusting
- Pre-heat the oven to 325°F(160°C).
- Line a 12 cup mufﬁn pan with cupcake liners.
- In a large mixing bowl, cream the Mirage Margarine at high speed with an electric mixer for 3 minutes.
- Add the sugar to the creamed margarine and continue beating until light and ﬂuffy, about 3 minutes.
- Add the eggs, coffee, vanilla extract, and milk to the margarine mixture. Continue mixing on high speed for another 3 minutes, scraping the sides and bottom of the bowl several times with a rubber spatula to ensure that all ingredients are properly incorporated.
- In a separate bowl, whisk together the sifted ﬂour and cocoa with the salt and baking powder.
- Add the ﬂour mixture to the margarine mixture in 3 additions, mixing well after each addition.
- Fill each cupcake liner 3/4 of the way full with batter. This will allow room for the batter to rise.
- Place the mufﬁn pan on the middle rack of the oven. Place an empty baking sheet on the lower
rack. This will help the cakes to bake more evenly.
- Bake the cupcakes until they spring back when lightly pressed, or when a toothpick inserted into the centre comes out clean, about 15-20 minutes.
- Cool the cakes in the pan for a few minutes, then turn them out on to resting racks to cool completely.
- Fill a pipping bag ﬁtted with either a large star or round tip, with classic chocolate frosting.
- Top each cupcake with a swirl of frosting and sprinkle with a dusting of cocoa powder.
- This is a basic cake batter recipe that can be used to make any number of cakes. Try mixing in items such as fruit, citrus zests, nuts, seeds, and even cocoa.
- If making 8” round cakes, cut each cake horizontally and construct a show-stopping 4-layer torte.
Once this cake has cooled completely, you can wrap it tightly in plastic wrap and store it in the freezer for up to 1 month.