Updated: Jun 26
YIELD: makes 15 cupcakes
TOTAL TIME: 45-60 mins
For the cake:
1 cup all purpose flour
1 cup sugar
3/4th cup butter
1/2 tsp vanilla extract
1 1/4 tsp baking powder
For the frosting:
1/4th cup butter
2 tbsp sugar
4 tbsp hershey's chocolate syrup
1 1/2 tbsp all purpose flour
3/4th cup milk
1/2 cup cream
Preheat oven to 180 C and grease the cupcake pan with butter.
In a blender add sugar, eggs, vanilla extract and baking powder and blend.
Now add flour and butter and blend well.
Pour the thick batter into the greased cupcake tray.
Fill 2/3rd of each cup with the batter . Bake in the preheated oven for about 20 minutes or until a toothpick inserted into the center comes out clean.
Cool completely before frosting.
For the chocolate frosting:
In a pan on low heat, add butter. Allow it to melt.
Then add flour.
Mix well and make sure there are no lumps.
Now add cream and milk and keep whisking til you get a thick consistency.
Add some chocolate syrup and sugar and whisk .
You can also add cocoa powder instead of the syrup.
Store the frosting in the refrigerator.
Allow the cupcakes to cool before frosting.
Frost cooled cupcakes using a piping bag.
Check out all the kitchen products i use from the links below:
Muffin tray : Click here to buy
Oil basting brush : Click here to buy
Frosting piping syringe : Click here to buy (The one i use isnt available but this works just fine)