Makes 16 | Recipe by Dee Gullan

Ingredients

1 cup white granulated sugar

120g cup all-purpose flour

38g unsweetened cocoa powder

2tsp baking powder

1/2 tsp baking soda

80ml vegetable oil

125ml milk

1 large egg lightly beaten

1tsp vanilla essence

100ml warm water

Chocolate Buttercream Icing

200g salted butter – room temperature

2 cups icing sugar

30g cocoa powder

1tsp vanilla essence

2-4 tablespoons milk

Instructions

Cupcakes

Preheat oven to 175C and line muffin tin with cupcake holders

In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.

Stir in oil and milk, mix until combined.

Add the egg and mix.

Add the vanilla extract.

Add the hot water and stir until the mixture is evenly combined (it will be a thin batter).

Fill cupcake holders 2/3 of the way full and bake for 15 – 20 minutes.

Allow cupcakes to cool completely before applying the icing.

Chocolate Buttercream Icing

With an electric beater, cream the butter

Add the sugar, a little at a time and mix until combined.

Stir in cocoa powder and then vanilla essence.

Add the milk, 1 tablespoon at a time and beating on medium-high speed until the desired icing consistency is reached (the less milk you use, the stiffer the frosting will be).

Pipe on the icing or use a palette knife to spread on each cupcake.

Decorate and enjoy!

Notes

Do not overfill your cupcake holders, only fill them 3/4 full. Follow Dee Gullan for more baking inspiration, recipes and home entertaining.