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)

Sally35's picture

Great recipe! Made as muffins, added dark choc chunks in mixture and also, since seeing on TV cookery programme effect of overbeating flour (gluten) in mixture making cakes heavy, I SIFTED flour with cocoa in mix and this did make muffins lighter. I did use all flour as no ground almonds, also 40g cocoa as other comments said, did make lovely dark chocolate muffins. Also, I spread melted dark chocolate on top with crumbled flakes over, these went down so well.

banxi17's picture

"Easily doubled or halved"
This confuses me as there are 3 eggs which is not easily halved. How would I easily put half an egg in?

emmajenner's picture

This is a fantastic recipe! I actually made a cake out of it rather than muffins which worked just fine - just took a bit longer to bake in the oven. I substituted half the ground almonds with dried coconut flakes and that worked really well to give a lovely coconutty flavour. Also melted dark orange chocolate and spread that on top instead of making the butter cream icing and that was fantastic too! Yum, will definitely be using this recipe again!

imstarving's picture

I keep coming back time and time again to make these lovely little moist cakes. Like most people have said, I also halved the ingredients for the topping and there was ample to cover them all.

jacquis's picture

Just made these, really pleased with the result. Adjusted as per previous comments, , swapped 40g of flour for cocoa and halved the amount of topping.

gillybean1972's picture

Made for nursing home residents to enjoy after a church service. I only made half the quantity of butter cream, and many thought the muffins did not need it, and the butter cream although nice, was perhaps a little much.

gillybean1972's picture

Made these for nursing home residents & they went down a treat! Recipe used was minus the ground almonds & they was really moist, I will make them again, but this time without the butter cream. Ps, muffins were quite pale in colour & not dark as shown in picture.

abbatia's picture

Really easy to make cupcakes and really yummy! Very fluffy which was a nice surprise. Didn't make the icing and replaced 2 tablespoonfuls of flour with cocoa as other people had suggested.

pinkfluffychic's picture

I made this recipe exactly as stated. The cupcakes themselves weren't that chocolaty but it really didn't matter as the chocolate butter icing is incredible!
The cupcakes are nice and moist, but I had to cook them for 26 minutes as after 20 they were still raw in the middle.

dominika250698's picture

Never tried these but they look gorgeous ! The same as the ones i saw in shop ! :)

littlejones's picture

I just made these as a treat for my boyfriend and they haven't turned out as well as I'd hoped. They weren't even in for the full 18 minutes specified, and they were overcooked after about 15 even though I had it on the right temperature. Also, I didn't want a chocolate overload so I made buttercream icing instead, but the sponge actually isn't very chocolatey unfortunately. I think it needs more cocoa than the recipe suggests.
All in all, these are ok but I have used much better cupcake recipes.

isabrown's picture

I made these 3 times, the third was for St.Patrick's day and I replaced the choco powder with green food colouring, I also made white chocolate butter icing And I topped them of with snakes and shamrocks!!!
I love these buns, 5 stars!! The icing makes enough for 2 loads I'd recomend halfing it... :)

isabrown's picture

Oh my god... best buns ever, those chocolate discos top it off perfectly!

coco20988's picture

are they easy or hard to make?

hinabee's picture

hi can we use the regular white caster sugar instead of golden?

thetastybaker's picture

I made these for a charity event and they sold very quickly! People said they were really good and I really would like to made htem again, very calorific though!

apstan222's picture

I did not have a scale so have estimated most of the ingredients (very bad, I know). However, the end result was edible but a little oily (my error in calculation, most probably. I will attempt this again once I purchase that scale!

I halved the recipe and it make 14 small cupcakes. Half the frosting recipe was enough to cover them completely.

purplelila's picture

The icing was too sweet and ruined the cakes.

princess-lella's picture

I made these a few days ago as a surprise for my boyfriend when he came in from work, he loved them! I used white chocolate buttons on top of the icing - really nice! I would definitely use this recipe again :)

bonbon-1975's picture

Made these yesterday with my daughters for fathers day & they turned out brilliant!!!! they were really light & moist - and I added a lot more cocoa 'cos of what other people had said (about 40-50g) so they were lovely & chocolately too!!! Yum Yum I can see I'll be using this recipe again & again for lots of other occassions!! 5 stars!! :-)


Questions (1)

Velma's picture

My frosting didn't set - could this be because when I added the chocolate it was still too warm? Delicious though!

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