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)

snowdrop2101's picture

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.

eileen72's picture

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!

emmawelsh's picture

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.

guernseygirl's picture

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.

deajordan's picture

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

grucowo's picture

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

louisehowe's picture

I made these as my birthday cake, they were fab

fayfumbs's picture

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.

kateonline's picture

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

trudiclement's picture

these little cakes were wonderful my children loved them


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