Dad's chocolate drop cakes

Dad's chocolate drop cakes

By Jane Hornby
  • 1
  • 2
  • 3
  • 4
  • 5
(32 ratings)
By
Magazine subscription – 5 issues for £5

Cook: 20 mins

Easy

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
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 150g pot natural yogurt
  • 3 eggs, beaten
    Eggs

    Egg

    egg

    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)
    Chocolate

    Chocolate

    chok-let

    Chocolate as we know it in pressed…

  • 140g unsalted butter
  • 140g icing sugar

Method

  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.

  • Recipe Tip

    Allergic to nuts?

    If you would rather not cook with nuts, swap the ground almonds for 100g more plain flour. The end result will still taste great, but won’t keep or freeze quite as well.

  • Recipe Tip

    Make it a cake

    If you want a cake to cut, make a batch of batter and bake in a lined, deep 20cm round cake tin at 190C/fan 170C/gas 5 for 40-45 mins. Serve on a pretty cake plate, topped with frosting and roses. The roses can be made up to a month ahead and coloured to match the wedding theme. Keep in a cool place away from moisture and light.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Sally35
9th Jun, 2016
5.05
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
14th Sep, 2014
"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
14th Feb, 2014
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
9th Oct, 2013
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
25th Jun, 2013
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
25th Jun, 2012
5.05
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
25th Jun, 2012
5.05
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
14th Feb, 2012
5.05
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
15th Jan, 2012
4.05
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
24th Nov, 2011
Never tried these but they look gorgeous ! The same as the ones i saw in shop ! :)

Pages

Velma
17th Jun, 2016
5.05
My frosting didn't set - could this be because when I added the chocolate it was still too warm? Delicious though!
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.