Easy Chocolate Cake Recipe
Servings: 12 Cupcakes
Calories: 182kcal
Ingredients
- 90 g butter
- 2 tablespoons of cocoa
- 2 eggs
- 1 teaspoon vanilla essence
- 175 grams caster sugar Approximately 1 cup and 2 tablespoons
- 175 grams self raising flour Approximately ⅔ cup
- ½ cup milk
Instructions
- Preheat your oven to 180 degrees (fan forced) and line a muffin tray with 12 paper cases.
- Melt the butter in the microwave and set aside to cool slightly.
- Sift flour and cocoa into the bowl of an electric mixer, then add all the other ingredients.
- Beat for approximately 3 minutes until ingredients have all combined and the mixture is smooth.
- Divide the mixture amongst the cupcake cases and bake for 15 - 18 minutes or until a skewer inserted in the middle comes out clean.
- Allow the cupcakes to cool in the tin for five minutes before transferring to a wire rack to cool completely.
Notes
You can also cook this recipe in a cake tin - the cooking time will increase to approximately 30 minutes.
This recipe is freezer friendly.
You can find my chocolate icing recipe here.
You can find my chocolate icing recipe here.
Nutrition
Serving: 0g | Calories: 182kcal | Carbohydrates: 26g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 63mg | Potassium: 55mg | Fiber: 1g | Sugar: 15g | Vitamin A: 244IU | Calcium: 22mg | Iron: 0.4mg