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Easy chocolate cupcakes

Easy chocolate cupcakes

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(35 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

  • kcalories534
  • 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

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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 (62)

abipeack's picture
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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!!!!

markstapleton's picture
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Quick and easy if you are in a rush but I cut down on second batch of amount of sunflower oil used and still tasted ok. Also you don't need to use so much chocolate for the topping if your counting the calories.

zetecm4plm's picture
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A really easy recipe and makes a lovely light cake. Very rich though. I will make them again but next time I'll use regular double cream instead of soured cream and make the topping a little more like genasch. Pardon the spelling!

snowshoes's picture
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I made these today, I was so pleased with how beautifully light the sponge came out and like everyone else there was so much mixture I made 12 large cupcakes. In regards to the icing it got mixed reviews, I was initially a bit worried as it was quite bitter as I used a good quality dark chocolate (before I saw the bit in the recipe about not using a high cocoa content one!) so I added a tablespoon of icing sugar to it which made it less bitter tasting and I really liked it, my other half was not so keen as he doesn't like dark chocolate as much as I do! He raved about the sponge though lol! Might try them again but will subsitute to milk choc for the icing. Lovely easy to follow recipe though :-)

tillyfloss80's picture

My 8-year old and I made these last weekend. We used normal paper cases and made about 20! However, they were delicious, the cakes were lovely and moist and not at all greasy. Three adult testers all loved the icing but the younger ones preferred without. If making for kiddies then perhaps just go for a straight forward chocolate icing. I'd definately recommend giving them a try.

klester's picture
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They met the bin liner! Tough as boots...not sure what I did but won't be repeating my mistakes!

tiggy123's picture

i would love to know how many cakes this recipe makes because i would like to find out how much it costs to make each one please tell me asap

saffystarxx's picture
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hiya tiggy123
it says on the recipe that it makes 10 cupcakes but actually when i tried making them there was quite alot of the mixture left so i ended up making 12 huge cupcakes.

izzybethuk's picture
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I have now made this recipe twice and don't think it need the chocolate topping. I've also made with orange flavoured chocolate which I think works well.

shaz_kowalski's picture
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Lovely cakes- very easy to make! I took them in to work and the whole batch were gone in seconds!

maisiee's picture
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Me and my friend have made these more than once and they're amazing! Although the first time we missed out the cocoa powder and added more flour which meant they weren't as sweet but still good.
Not too happy with the amount of calories in each muffin though! Plus another friend ate 4 of the ones we made in one sitting. That's practically a weeks food intake gone!

sexievodka's picture

I really fancy making these but the soured cream kinda puts me off... could i use something else? x

helenlofthouse's picture
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Loved these cupcakes - so very easy. I liked the fact the the 'icing' wasn't too sweet. I used a low sour cream and it worked just the same and helped with the calories!!!! My son is now keen to try them as well. Had lots of compliments from my family who managed to eat all of them. I managed to get 11 cupcakes out of the mixture and had I been careful could have stretched it to 12. Delicious.

dalalazar's picture

they look so delicious, i'll defenitly try this recipe :)

minicook's picture

these sound really tasty even though i have not tried them. Maybe they would be nice with milk chocolate?

dizusa's picture
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Really good cupcakes.. Gorgeous and moist but not quite as rich as you think they are going to be when you are putting all the ingredients together... A winner.

foodie-gill's picture
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Made the large cake, lovely flavour wonderful icing, although i didn't use sour cream as i didn't have any just used double cream with a squeeze of lemon. Very rich, you really can't eat much, would be lovely as a grown-up birthday cake.

betheyboo's picture

The cupcakes went well, but the icing went horribly wrong, it was more like a stiff playdo, and had to physically mould it onto the cakes, it was not attractive. the soured cream made it taste weird too. maybe i will have better luck next time

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