Easy chocolate cupcakes

Easy chocolate cupcakes

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(37 ratings)

Prep: 15 mins - 20 mins Cook: 20 mins Plus chilling

Easy

Makes 10
These light cakes are perfect for freezing – they just need a quick blast in the microwave to bring them back to life

Nutrition and extra info

  • Can be frozen un-iced

Nutrition: per cake

  • kcal534
  • fat31g
  • saturates11g
  • carbs62g
  • sugars46g
  • fibre0g
  • protein6g
  • salt0.3g
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Ingredients

  • 300g dark chocolate, broken into chunks - don't use one with a high cocoa content
  • 200g self-raising flour
  • 200g light muscovado sugar, plus 3 tbsp extra
  • 6 tbsp cocoa
  • 150ml sunflower oil, plus a little extra for greasing

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 284ml pot soured cream
  • 2 egg

    Egg

    egg

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

  • 1 tsp vanilla extract

Method

  1. Heat oven to 180C/fan 160C/gas 4 and line a 10-hole muffin tin with paper cases. Whizz the chocolate into small pieces in a food processor. In the largest mixing bowl you have, tip in the flour, sugar, cocoa, oil, 100ml soured cream, eggs, vanilla and 100ml water. Whisk everything together with electric beaters until smooth, then quickly stir in 100g of the whizzed-up chocolate bits. Divide between the 10 cases, then bake for 20 mins until a skewer inserted comes out clean (make sure you don’t poke it into a chocolate chip bit). Cool on a wire rack.

  2. To make the icing, put the remaining chocolate bits, soured cream and 3 tbsp sugar in a small saucepan. Heat gently, stirring, until the chocolate is melted and you have a smooth icing. Chill in the fridge until firm enough to swirl on top of the muffins, then tuck in.

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Comments, questions and tips

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Comments (61)

2015lovefood's picture
3.75

These cupcakes are sooo delicious! They were soft and fluffy however were quite rich but that was down to me going crazy With the chocolate! Easy recipe and would really recommend!

luptonian's picture
3.75

Makes 5 star perfect cup cakes - the 'makes 10' is somewhat misleading - I got 22 generous cup cakes out of this! I think they are designed more for muffin sized cakes, but I used a traditional shallow drop cup cake tray. They still needed cooking for 20 mins in my oven even though smaller than intended in the recipe. Very moist and tasty, not too sweet. The icing is okay only, which is why I only gave the recipe as a whole a 4/5, its nice enough that you don't need to chuck it but I have to say a regular basic ganache (with double cream and chocolate only) is more to my taste. I will use the cupcake part of this recipe again though, and will recommend it too.

sweet tooth's picture

These are to die for! They're so soft and yummy. I used only 100g cocolate chips in the mixture which was enough and I was such in a hurry (with 5 kids in the house) I simply skipped the icing. The kids literally ate them while piping hot. They are so simple and very quick to do......just divine. I managed to make 14.
5 stars

daughterofeve's picture

These are the best cupcakes I have made so far. Everytime I make these I get lots of praise and people remember them years after :D
A friend asked me to make these specific muffins for her wedding and they were gone in the blink of an eye!
I usually make them with less chocolate though, 200 grams is more than enough for my taste.

Whitney.'s picture

Just made them this morning + they are to die for!!
The recipe made a LOT more than 10, I think I made about 15!
Very VERY NICE!!!!!!!!!!
Don't worry about the #calorie content....... ;-)

saffystarxx's picture
4

just eating it now!
yum yum yum yum......... xxx

saffystarxx's picture
4

hello sarahwiddett
i agree with you.
the mixture was way to much for 10 cases .i filled up 12 and they were massive!

saffystarxx's picture
4

it is every time i have made it and with the easy recipe to guide you, you will never go wrong when you make it. plus its really quick to make! x

zacharycoles's picture

I think it looks lush but mum won`t let me make them till the hols

amalphea's picture

Excellent and very easy!! I made a change using butter , icing sugar and various colours for frosting to have a variety in decorating using the same cake basis in the cup.

saffystarxx's picture
4

This cupcakes are really easy and quick to make. Plus they taste really good! You dont even have to add the dark chocolate you can just put in some cocoa or drinking chocolate powder instead. That's what I did and they still tasted fantastic!

mrscoyne's picture
5

My 6 year old daughter made these (with a little help) and they were fantastic. I loved the sour cream icing, however it was a little bitter for my husband and 4 children; so i added a tsp of golden syrup. This added more sweetness and a great glossy finish. Will be making these again.

sarahwhiddett's picture
4

As has been mentioned before, there's way too much for just 10 cases - I filled up 11 and they were huge. Could easily get away with 12 I think. Very light texture, very easy to make too. I used butterscotch chocolate in the cakes - yummy!

finlaew1's picture
2

These are easy & look pretty but I don't like the use of sunflower oil, you can taste it in the cake. I also agree with the comments above re using proper 70% chocolate. That said I'm not sure this would rescue the cake recipe from tasting of sunflower oil so probably a wasted expense. I think these cakes would probably be ok for a children's party but I won't be making them again.

georgie3366's picture
4

These taste really good but it says it takes 15-20 mins to prepare, it took me 35 mins! I would recomend these!

emilyrox84's picture

Me and little sister made this but she was disappointed but the taste. She said that their was to much of a coffee taste, I had no idea what she was on about, but we made another batch, this time with milk choclate, she loved these but was very disappointed when I told her to only have one as their was 500 calories per cake!!!!!! I had to throw out most of them because I knew that we would all get fat if we went through 12!

rachel4500's picture
5

Turned out very nice! I'm going to use these to make cookie monster cupcakes with my sister.
I didn't want them to taste too rich so I only used 4tbsps of cocoa rather than 6 and used 50g milk chocolate and 50g dark chocolate. They tasted lovely!
I also used the tip someone else left of using a measuring jug to pour the mixture into the cupcake cases as the mixture is quite liquid!
Would definitely recommend this recipe though.

holliexchanyeol's picture

i made this for the first time and it came out great
mom and dad loved it

and i will definitely recommend this recipe for kids because its very easy to make and delicious as well

annaleech's picture

Really good, really chocolatey! I liked the icing as its not too sweet.

abipeack's picture
5

The best chocolate cupcakes ever! I make them in smaller fairy cake cases as they are so moreish, that less is definitely more & the added bonus is that you then have more cakes! The only down side is these are now requested for every family party!!!!

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Questions (4)

2015lovefood's picture
3.75

How would you flavour the topping?

lula22's picture

What cocoa content is recommended. What is considered high?

allan love's picture

why can i not print the recipes ??have tried several times i click the print button and nothing , will have to try elsewhere !

goodfoodteam's picture

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