Dad's chocolate drop cakes

Dad's chocolate drop cakes

Dad'll love these, make them really chocolatey or put his favourite sweet or nut on top - the perfect treat!

Difficulty and servings

Easy

Makes 12 deep cupcakes

Preparation and cooking times

Cook time

Cook 20 mins

Freezable

Without frosting

Method

  1. Line a 12-hole muffin tin with paper cases and heat oven to 190C/fan 170C/gas 5. In a jug, mix the yogurt, eggs and vanilla extract. Put the dry ingredients, plus a pinch of salt, into a large bowl and make a well in the middle.
  2. Add the yogurty mix and melted butter, and quickly fold in with a spatula or metal spoon - don't overwork it. Spoon into the cases (they will be quite full) and bake for 18-20 mins or until golden, risen and springy to the touch. Cool for a few mins, then lift the cakes onto a wire rack to cool completely. Keep in an airtight container for up to 3 days or freeze as soon as possible.
  3. Chocolate frosting: Melt the chocolate in the microwave on High for 1½ mins, stirring halfway. Leave to cool. Beat the butter and icing sugar in a large bowl until creamy. Beat in the chocolate. Cover and chill for up to one month. Up to 48 hrs before serving (or the day before if it's really hot), bring back to room temperature, then spread over the cakes. Put the chocolate buttons on. Keep cool, out of direct sunlight.
Try

Allergic to nuts?

If you would rather not cook with nuts, swap the ground almonds for 100g more plain flour. The end result will still taste great, but won't keep or freeze quite as well.

Make it a cake

If you want a cake to cut, make a batch of batter and bake in a lined, deep 20cm round cake tin at 190C/fan 170C/gas 5 for 40-45 mins. Serve on a pretty cake plate, topped with frosting and roses. The roses can be made up to a month ahead and coloured to match the wedding theme. Keep in a cool place away from moisture and light.

Per serving with button

492 kcalories, protein 6g, carbohydrate 47g, fat 32 g, saturated fat 17g, fibre 1g, sugar 38g, salt 0.32 g

Recipe from Good Food magazine, June 2007.

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Latest comments and suggestions

Results 1-20

  • Binder photo Girl Flower

    06 November 2007

    Girl Flower rated and commented on this recipe

    5 stars

    yum!

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  • Binder photo Bizziebee

    18 November 2007

    Bizziebee commented on this recipe

    these little cakes were wonderful my children loved them

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  • Binder photo kate online

    03 February 2008

    kate online commented on this recipe

    These are really lovely, they look very impressive in the tin and you really feel like they were worth every calorie!!

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  • Binder photo fay

    28 February 2008

    fay rated and commented on this recipe

    5 stars

    Delicious. I made 24 smaller cakes with the same amount of mixture. Didn't make the frosting, just put melted chocolate and a mini egg on the top. Perfect for easter.

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  • Binder photo Louise Howe

    27 March 2008

    Louise Howe rated and commented on this recipe

    5 stars

    I made these as my birthday cake, they were fab

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  • Binder photo Karolinageegee

    13 May 2008

    Karolinageegee rated and commented on this recipe

    5 stars

    Lovely. I added some amaretto to the icing for extra flavor

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  • Binder photo Cupcake Queen

    04 July 2008

    Cupcake Queen rated and commented on this recipe

    5 stars

    excellent recipe even though the yoghurt puzzled me at first I am now converted, these cupcakes were really moist...Thank you.

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  • Binder photo Nicky S

    23 July 2008

    Nicky S rated and commented on this recipe

    5 stars

    WOW! made these (put extra choc drops on top) and they went down a storm - comments of scrumptious and divine - a great recipe and they look as good as they do on the photo.

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  • Binder photo Emma

    04 September 2008

    Emma rated and commented on this recipe

    3 stars

    These cakes are delicious, and the icing was superb (although the recipe does make a lot of icing - I had leftovers which are in the fridge for using on something else another day). I think they could have been a little bit more chocolatey to make them absolutely perfect, so next time I'll use a bit more cocoa. Very easy to make.

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  • Binder photo eileen

    10 September 2008

    eileen commented on this recipe

    These cupcakes were fantastic especially the ones made with the white chocolate buttercream and the pink roses on top.They were so moist and kept for days.They also freeze well.A great recipe!

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  • Binder photo marylou

    21 September 2008

    marylou rated and commented on this recipe

    5 stars

    A really nice cupcake - yoghurt is not something I've used in cakes but it made the cake lovely and moist - Didn't do the icing but made a white chocolate butter icing used on one of the other recipes.

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  • Binder photo Maryam

    29 September 2008

    Maryam commented on this recipe

    Does it really say to chill the chocolate frosting for one month in the fridge is that a typo?

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  • Binder photo marylou

    10 October 2008

    marylou commented on this recipe

    Maryam you can make the frosting ahead and keep it chilled for upto one month before using. I have made this loads of times and everyone notices the moistness compared to normal cake. A big hit!

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  • Binder photo sarah

    15 November 2008

    sarah commented on this recipe

    I've made this recepie as buns and as a cake, I found that using dark chocolate for the icing works best. Really easy to make, My daughter loves helping!

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  • Binder photo KateWhite

    15 November 2008

    KateWhite rated and commented on this recipe

    5 stars

    Just made these and they were very easy. The comment from my ten year old son when he tasted one was "Man - these are good" say no more!

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  • Binder photo Nicky

    21 February 2009

    Nicky commented on this recipe

    i loved these cakes i made them as cupcakes and were very filling, i would change the icing next time without the butter though because it was sickly sweet, i would definitly make more of these!!

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  • Binder photo dw

    06 March 2009

    dw commented on this recipe

    Overall they worked out really well and were very moist. The main thing I'd say is they weren't as chocolatey as they look in the picture. The sponge looked more wholemeal! I'm not sure if I got the measurements wrong or if anyone else has found this. I also added a lot of extra cocoa powder to the icing to get more of a chocolate taste. That all said, they were delicious.

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  • Binder photo Yummymummy

    01 April 2009

    Yummymummy rated and commented on this recipe

    1 stars

    Disaster......followed the recipe but I think they needed to be cooked for another 5mins. Ended up not be cooked in the middle. I'm not s natural baker so don't let that put u off.

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  • Binder photo Elizabeth

    11 April 2009

    Elizabeth rated and commented on this recipe

    5 stars

    Fabulous recipe. Very easy to make and nice and moist. I have already made these four times in the last month due to requests from family and friends. You only need half the quantity of icing but it does keep well in the fridge and it gives you another excuse to make some more.

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  • Binder photo Janet

    16 May 2009

    Janet rated and commented on this recipe

    4 stars

    These were good and easy to make.I used a bit less sugar and a bit more cocoa. I also used smaller paper cases so made 18. I only made half the icing, which was plenty even for 18 cakes.

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Difficulty and servings

Easy

Makes 12 deep cupcakes

Preparation and cooking times

Cook time

Cook 20 mins

Freezable

Without frosting

Don't forget Father's Day!

Ingredients

  • 150g pot natural yogurt
  • 3 eggs , beaten
  • 1 tsp vanilla extract
  • 175g golden caster sugar
  • 140g self-raising flour (swap 1 tbsp of flour for cocoa powder)
  • 100g ground almonds
  • 175g unsalted butter , melted

FOR THE CHOCOLATE FROSTING

  • 100g chocolate (milk or dark)
  • 140g unsalted butter
  • 140g icing sugar
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Per serving with button

492 kcalories, protein 6g, carbohydrate 47g, fat 32 g, saturated fat 17g, fibre 1g, sugar 38g, salt 0.32 g

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