This is my fail-safe recipe for chocolate cupcakes made with cocoa powder. Use whatever type of chocolate you prefer for the chocolate buttercream icing: dark, milk or even flavoured chocolate such as mint or orange.
The cakes are lovely and light and worked perfectly. However, the icing was far too dry. I would start with 100 grams and then slowly increase if required. Because I followed the instructions I ended up adding another 50g of chocolate and loads more butter. - 11 Oct 2012
I made these cakes yesterday for a hen party and although they tasted lovely, every single one came completely away from the cases !! So I'm now having cake and custard for the next week lol - 26 Jul 2013
Best choc cupcake recipe ever. After trying so many and all others sinking this worked and the cakes were gorgeous - 22 May 2013