The trusty chocolate cupcake. Small but mighty, with rich cocoa powder and velvety buttercream piped on top. These Wholemeal Chocolate Cupcakes are so quick and easy to make with children, and are sure to disappear even quicker. We've swapped this recipe for 75% more wholemeal, meaning you can still enjoy the delicious indulgence of a perfectly piped chocolate cupcake but with a more fibre for happy tummies.
Chocoholics rejoice. We've got plenty more moreish bakes to whip up with lashings of chocolate, ready to satisfy the sweetest tooth. Our Ultimate Billington's Brownie is for total-chocolate lovers, or for something containing a little more fibre, our Wholemeal Chocolate Brownie is so good you'll never know we've used Allinson's Wholemeal Flour - we won't tell if you don't!
13 ingredients3 steps
Vegetarian
Nut Free
Method
Step 1
Line a muffin tin with paper cases. Sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. Add the remaining cake ingredients and mix with an electric hand whisk (or beat with a wooden spoon).
Step 2
Divide the mixture equally between the 12 paper cases. Bake in a preheated oven at 200°C (400°F, Gas mark 6) for about 12-15 minutes until well risen and springy to the touch. Cool in the cases on a wire rack.
Step 3
To make the chocolate icing melt the butter and pour it into a bowl. Sift in the cocoa powder and stir in the icing sugar a little at a time to make a glossy and spreadable. If the icing is too thick, gradually add the milk until it reaches the desired consistency. Pipe over the cupcakes, sprinkle with chocolate decorations and leave to set before serving.
