Dad's chocolate drop cakes

Dad's chocolate drop cakes

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(32 ratings)

Cook: 20 mins


Makes 12 deep cupcakes
Dad'll love these, make them really chocolatey or put his favourite sweet or nut on top - the perfect treat!

Nutrition and extra info

  • Without frosting
  • Easily doubled / halved

Nutrition: per serving with button

  • kcal492
  • fat32g
  • saturates17g
  • carbs47g
  • sugars38g
  • fibre1g
  • protein6g
  • salt0.32g
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  • 150g pot natural yogurt
  • 3 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract
  • 175g golden caster sugar
  • 140g self-raising flour (swap 1 tbsp of flour for cocoa powder)
  • 100g ground almond
  • 175g unsalted butter, melted

For the chocolate frosting

  • 100g chocolate (milk or dark)
  • 140g unsalted butter
  • 140g icing sugar


  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.

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Comments (51)

louise_woods17's picture

they were really good, I made them in the house and my parents loved them!
I liked how moist they were in the center :)

misskiti's picture

Really good recipe, moist cakes. I've not used yoghurt before, but apparently they do it in the Alps because of the altitude!

praslin's picture

i made 160 of these for a friends wedding, because the groom didn't like white chocolate i put white icing on made with icing sugar and egg whites. We got some really nice gerbera sugar flowers to go on the top and even though i say so myself they looked absolutely gorgeous and i did feel rather proud with all the lovely comments well worth 3 whole days in the kitchen. Highly reccomended.

kfurber's picture

Have to give these a five star rating as I am usually a baking disaster but these were a triumph! Perhaps a little on the sweet side though!

vickpole's picture

Lovely and moist! I didn't use ground almonds and substituted with S R Flour and put in 40g of cocoa powder and it was lovely and chocolatey. I'll use this recipe for the xmas fair and use a mini muffin tin to make little christmas puds and decorate as in the recipe for christmas cupcakes.

vickpole's picture

Lovely and moist! I didn't use ground almonds and substituted with S R Flour and put in 40g of cocoa powder and it was lovely and chocolatey. I'll use this recipe for the xmas fair and use a mini muffin tin to make little christmas puds and decorate as in the recipe for christmas cupcakes.

musicinthemaking's picture

Made these for my sisters birthday, went down very well with everyone!

Made the frosting with white chocolate as it is my sisters favourite, was very sweet but only a small amount is needed on each cake.

In my opinion there is not enough cocoa powder in the recipe, i used 25g and they were not very chocolately, i would recommend adding more (50g even!)

georgeb74's picture

Amazing cakes!! Made for my daughter's 2nd birthday and they disappeared in seconds! Sooo moist...I agree though that buttercream is way too much for just 12 cakes. I made a second batch of cakes today to use the icing up - so this buttercream in my opinion makes enough for 24 cakes! Gorgeous!

carolinemac's picture

Seriously yummy cupcakes!!!

leilz100's picture

These cakes are really good. Big hit with my family

sbradley's picture

I made these today but didn't do the frosting as I wanted to use up some buttercream that I had left over from another cake, although I followed the rest of the recipe exactly. The sponge was moist and chocolatey and popular with everyone who tried them. They were easy to make and I will definitely make them again.

jannet123's picture

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.

yachtservices's picture

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.

ummyusuf's picture

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.

dwoolf's picture

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.

nicky78's picture

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!!

katewhite's picture

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!

saz158's picture

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!

snowdrop2101's picture

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!

maryam_siddiqi's picture

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


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