Easy chocolate cupcakes

Easy chocolate cupcakes

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(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
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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.

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Comments, questions and tips

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holliexchanyeol
12th Aug, 2012
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
4th Jun, 2012
Really good, really chocolatey! I liked the icing as its not too sweet.
abipeack
11th May, 2012
5.05
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!!!!
recipesatrandom
6th Dec, 2011
These look really lovely. Check out the chocolate cupcakes with white chocolate frosting I made yesterday http://recipesatrandom.com/2011/12/04/chocolate-cupcakes-with-white-chocolate-frosting/
markstapleton
3rd Dec, 2011
4.05
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
7th Nov, 2011
4.05
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
snowshoes
22nd Oct, 2011
4.05
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
9th Jul, 2011
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
11th Jun, 2011
1.05
They met the bin liner! Tough as boots...not sure what I did but won't be repeating my mistakes!
tiggy123
8th Jun, 2011
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

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