Easy chocolate cupcakes

Easy chocolate cupcakes

  • 1
  • 2
  • 3
  • 4
  • 5
(44 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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 300g dark chocolate, broken into chunks - don't use one with a high cocoa content
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 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

    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 eggs
    Eggs

    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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
saffystarxx
10th May, 2013
4.05
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
25th Apr, 2013
I think it looks lush but mum won`t let me make them till the hols
amalphea
20th Apr, 2013
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
13th Apr, 2013
4.05
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
15th Feb, 2013
5.05
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
sarahwhiddett
7th Dec, 2012
4.05
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
16th Nov, 2012
2.05
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
9th Nov, 2012
4.05
These taste really good but it says it takes 15-20 mins to prepare, it took me 35 mins! I would recomend these!
emilyrox84
21st Aug, 2012
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
16th Aug, 2012
5.05
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
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.