My chocolate cupcakes

    40 min

    I love this recipe! It isn't so sweet but the chocolate cake is so moist and soft it's like eating chocolate flavoured clouds. The frosting is so creamy and swirls beautifully. Many thanks to the old cooking book I happen to have on my shelf (with no title) and have adapted this recipe from. Have fun baking, my friends.


    Kent, England, UK
    34 people made this

    Makes: 16 to 20 cupcakes

    • 200g plain flour
    • 2 teaspoons baking powder
    • 4 tablespoons cocoa powder
    • 200g caster sugar
    • 1/2 teaspoon salt (optional)
    • 100g butter, softened
    • 3 eggs
    • 150ml milk
    • 1 teaspoon vanilla extract
    • 1 tablespoon yoghurt
    • Buttercream
    • 75g butter
    • 150g icing sugar
    • 2 tablespoons cocoa powder

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat your oven at around 150 to 180 C / Gas 2 to 4 (somehow this recipe works for me at just around 150 degrees C). Line a muffin tin with paper cases.
    2. After that, sift the flour, baking powder, sugar and cocoa powder into a large bowl. Add salt, if using (I never use it). Stir well.
    3. Add the butter to the dry ingredients. Cream it patiently and using a wooden spoon until it looks like really fine breadcrumbs. It should look very dry but I promise you not to freak out - it is normal.
    4. In another bowl crack the eggs into it and add the milk, vanilla extract and yoghurt and whisk to form a pale yellow mixture.
    5. Add to the dry ingredients and whisk to form a delicious smelling, slightly lumpy mixture (don't worry if you have gazillions of lumps, in this recipe lumps are good!).
    6. Pour this mixture into a measuring jug so that it is easier to pour the mixture into the cupcake cases. Pour the mixture into the cupcake cases around 3/4 full. I fill mine until nearly full to make them poof out slightly and make perfectly round domes.
    7. Bake for around 18 to 25 minutes depending on how hot your oven is.
    8. While they are baking make the frosting. Place the butter into a bowl and sift in the icing sugar. Mix with a flexible spatula until it looks smooth and all the icing sugar is incorporated in. Sift in the cocoa powder and mix it in.
    9. Place into a nozzled icing bag and swirl onto cupcakes once they are cooled or the buttercream will melt. Place any decoration you want to on top of each cupcake. I know this sounds cliché but enjoy, buddy!


    If this frosting recipe is not enough for your cupcakes just make another batch! It is really quite easy once you have already made it.
    Remember, the longer you cream the butter into your dry ingredients the more your cupcakes will rise!
    You want to fill your cupcakes? Sure here's the recipe for chocolate ganache: 100ml double cream and 100g dark chocolate. Microwave the cream till hot and chop up the chocolate finely. Add the chocolate to the cream and whisk until it is all smooth. Make a hole in the centre of each cupcake and fill with ganache.
    These cupcakes can be left out on your table for four days - please avoid putting them into the refrigerator or they will go gooey. If you wish you can chop up white and dark chocolate into small pieces and sprinkle them onto the cupcakes before they bake so that they have chocolate oozing out of them when they come out!

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    This is amazing! So easy and quick, and tastes great! Definitely one of my favourite recipes.  -  12 Aug 2013


     -  12 Apr 2013