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 (61)

blondie828's picture

My cucakes also came out very risen and looking a little like muffins, I would only halffill the cups next time i think. I also had quite a bit of mixture left over.

I liked the sourness of the topping-it cut through the richness of the chocolate nicely.
I used a high cocoa chocolate and dark muscovado sugar to give a deeper flavour :)

ilovefoodsomuch's picture
5

awwwwwwwwww yum yummy

sta1rwa3's picture
5

I really enjoyed this recipe!

lesleymc1143's picture
4

Sorry forgot to mention. I made ten cakes and had ingredients left over so I added the coffee and made a mocha cake as well. That suited the adults among us!!

lesleymc1143's picture
4

Very easy to make. My 7 yr old helped and loved every minute. We didn't make the topping but they were still enjoyed by everyone. Will definitely be making again.

getora's picture
3

The cakes were very nice, but the icing weren't, because the soured cream makes the icing taste bitter.

sana70's picture

This cupcakes looks fantastic &easy to make.Will definietly try soon.

heatski's picture

Very greasy cupcakes and the icing lacked butter to get the glossy finish. Would make again with a different topping.

abibradley's picture
5

very quick and easy, not to mention delicious. They're definitely better the longer to you keep them too. I brought these into work topped with mini eggs and they went down a treat!

tarajune1996's picture

Made these cakes for the second time yesterday and this time used dark chocolate chips which was alot easier than breaking up the choclolate !! However, like many others i make many more than 10 cakes, i use normal cake cases and make about 24 - 28 smaller cakes which are not so sickly and the children love them. Added a mini egg to the top this time and bought them into work and they all went in less than 5 mins !!!

dollymix's picture
5

i wanna make some :)

maryclifford's picture

good comments

cazzawatto's picture
4

I'm not normally bothered by calories but 534 per cake - ekkkk!!
I still made them though... and they are very chocolate-ly. I made 12 cakes and there was far too much icing. But overall the cakes are absolutely divine if you love dark chocolate

mnbvcxz's picture
2

Oh an someone just pointed out the are 500 calories per bun. Thats ways too much for something that worthy rather than particularly enjoyable.

mnbvcxz's picture
2

OK but came out as muffins not fairy cakes. With result they looked great but then when you eat them you don't get the sugar rush you expect but a chewy muffin with sour cream icing. So no matter what their individual merits may be the disappointment ruins it. I assume using low cocoa chocolate is intended and no a misprint? Can't help think it might have benefited from more chocolaty icing.

sascha's picture

The paper cases came out very oily as did the muffin tins.
I would be interested to know if anyone had the same experience as me.
Also I agree with the comments about the quantity. I easily made twelve, with mixture left over.

peakydave's picture
5

these are the best cupcakes i have made so easy to do and the taste of deep dark chocolate is to die for i will be making these again good for grown ups or made a bit smaller for the kis as very rich.yummy!!

sxmscorpio's picture

These were the most delicious cup cakes I have ever had but you have to be a chocolate lover..more-so if you do what I did which was to misread the recipe and put all the chocolate in the cake mixture instead of only 100gr. I don't know if that was the reason but I got 20 cup cakes out of the mixture. The cakes were surprisingly light and moist.

notmum's picture
4

These chocolate cakes are good but not so keen on the icing, I will make them again with a different topping. Also the recipe said makes 10 ( all the muffin tins I can find are 12 or 6 hole!) but the mixture filled 12 cases very full and the icing recipe covered all 12 thickly with some left over.

jkam's picture

I think I might too - they look really yummy!!!

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