Chocolate and vanilla cupcakes

Chocolate and vanilla cupcakes


25 people made this

About this recipe: Make sure you use cute, colourful cupcake cases to make these scrummy cupcakes look even more appealing. I use this recipe time and time again... It's so versatile - you can pretty much do anything you like, adding fruit to the sponge, using different coloured icing and decorations, etc. Just have some fun!

LottieRainbow Buckinghamshire, England, UK

Makes: 24 cupcakes

  • For the cupcakes
  • 225g margarine or butter (or both)
  • 225g caster sugar
  • 4 eggs, beaten
  • 225g self raising flour
  • 1/2 teaspoon baking powder
  • 2 tablespoons semi-skimmed milk
  • 1 teaspoon vanilla extract
  • cocoa powder, as needed
  • 12 teaspoons jam, any flavour
  • For the buttercream
  • 150g unsalted butter
  • 225g icing sugar
  • 2 tablespoons hot milk
  • 1 teaspoon vanilla extract
  • pink food colouring (for vanilla sponge cupcakes)

Prep:20min  ›  Cook:20min  ›  Extra time:30min cooling  ›  Ready in:1hr10min 

    For the cupcakes:

  1. Pre-heat the oven to 180 C / Gas 4. Line cupcake trays with 24 cupcake cases.
  2. Beat together the margarine or butter and sugar until light and fluffy. Gradually beat in the eggs, adding flour occasionally if curdling occurs.
  3. Sift the remaining flour and baking powder into the bowl, then gradually whisk in the milk and vanilla. Spoon half of this mixture into half of the cupcake cases.
  4. Sift cocoa powder into the other half of the mixture, stirring and adding more until it is dark brown in colour. Spoon this into the remaining cupcake cases.
  5. Bake in the oven for around 20 minutes, or until golden brown. Leave to cool on a cooling tray.
  6. Once cooled, you can begin making the buttercream. But first, take the vanilla cupcakes and cut a small hole in the middle of each to fill with a teaspoon of jam. I used raspberry but any flavour would work well. Cover with the cut out bit of sponge, and they are ready to be iced!
  7. For the buttercream:

  8. Cream together the butter and sugar with the milk until smooth and silky. Stir in the vanilla.
  9. Spoon half of the icing mixture into a large piping bag with a nozel in (I ordered large, plastic disposable icing bags - you just snip off the end, pop in the nozel, fill with icing and are easy to use!) and start icing the chocolate sponge cupcakes.
  10. I go clockwise in a swirling pattern to get the effect you can see in the pictures.
  11. Once all the chocolate cupcakes are done, add some pink food colouring to the remaining icing and stir until fully combined. Transfer the icing to the piping bag and pipe on to the vanilla cupcakes in the same way as the chocolate ones. Voila! You can decorate with fruit (strawberries or raspberries) or sprinkles or whatever really, but I just wanted to keep them simple.

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Reviews (5)


Very easy recipe, light and tasty, choc cupcakes I added white chocolate chips, I made raspberry buttercream though for the vanilla ones..... Lush! - 06 Feb 2014


i have't tryed it yet but i think it will be AMAZING!!! i am going to try it with my school go to www.pathways - 07 Nov 2013


Yummy it was great and easy.First i was don't like to prepare food but when i saw this recipes i tried and really i felt very much happy because in my home everybody like so much even my friends too.After preparing this i thought to publish this so gyzzz it was my humble request to u all please,please,please try this and gave your feedback so i ill come to know how i make.If you like my dish so next time i can prepare another dish... - 20 Jan 2015

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