One-bowl Chocolate Cupcakes

Step 1
Preheat the oven to 180°C (350°F) or 160°C (315°F) fan-forced. Line a 12-hole 80 ml (2 1/2 fl oz/1/3 cup) capacity muffin tin with paper cases.

Step 2
Put all the dry ingredients and then the wet ingredients in a large bowl and use an electric mixer to beat on low speed until combined. Increase the speed to high and beat for 3–4 minutes or until paler in colour and silky smooth in texture.

Step 3
Divide the mixture evenly among the lined muffin holes. Bake in the preheated oven for 25–28 minutes or until a skewer inserted in the centre of a cupcake comes out clean. Leave in the tin for 5 minutes before transferring to a wire rack to cool (this will take about 30 minutes).

To Make The Chocolate Icing
Step 4
Sift the icing sugar and cocoa into a medium bowl. Use a wooden spoon to stir in 2 tablespoons of the water, adding the remaining ½ tablespoon water if necessary to mix to a thick spreading consistency.

Step 5
Spread the cooled cupcakes with the icing and decorate with chocolate curls. Set aside for 30 minutes for the icing to set before serving.