First of all, I have to tell you that this website is an amazing source of good cupcake recipes and frostings. The girl turns everything into cupcakes, quite practical if you are inviting a crowd. No need to cut cakes..

I have just tried the old-fashioned chocolate cupcake recipe and I confirm it’s a keeper.

I have frosted mine with a chocolate-praline buttercream but you may as well follow the original recipe and cover with strawberry chocolate ganache. I have also reduced the sugar and added a tsp of honey .

I have to highlight the fact that using an awful chocolate brand is still going to give you a good  soft cupcake but definitely not the tastful cupcake you want to have. I have used Dr. Oetker milk chocolate and I regretted it. But then again, it’s a matter of choice. 

Preheat the oven at 170 to 180 degrees C.

Beat butter until softened. Add sugar and beat until light and fluffy, about 2 minutes.

Add egg and beat until well combined.

Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine.

Measure out the milk and vanilla and stir to combine. The batter will look runny but that’s ok.

Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.

Scoop batter into cupcake cups about 2/3’s full. Bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.

Cream the butter with icing sugar for about 2 minutes. Add in the melted and cooled chocolate and whisk/beat until well combined.

Add the ground praline or praline paste and spread over the cupcakes (cool of course).

The chocolate cupcakes keep well in the fridge for a few days. I leave them out for 20 min before serving them.