Chocolate cupcakes and white and milk chocolate icing on cake platter with sprinkles

Amazing chocolate cupcakes

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(70 ratings)

Prep: 15 mins Cook: 20 mins - 25 mins plus cooling

Easy

Makes 12

Whip up a batch of simple chocolate cupcakes for a party, coffee morning or afternoon tea. Top with buttercream, or perhaps a cream cheese frosting

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (without buttercream)

  • kcal122
  • fat4g
  • saturates2g
  • carbs19g
  • sugars12g
  • fibre1g
  • protein2g
  • salt0.2g
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Ingredients

  • 100g plain flour
  • 20g cocoa powder
  • 140g caster sugar
  • 1 ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 40g unsalted butter (at room temperature)
  • 120ml whole milk
  • 1 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • ¼ tsp vanilla extract

To decorate

  • buttercream, see our recipes for chocolate or plain
  • chocolate vermicelli (optional)

Method

  1. Heat oven to 180C/160C fan/gas 4. Put the flour, cocoa powder, sugar, baking powder, a pinch of salt and the butter in a free-standing electric mixer with a paddle attachment (or use a handheld electric whisk). Beat on a slow speed until you get a sandy consistency and everything is combined.

  2. Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture. Beat to combine and turn the mixer up to high speed, scraping any mixture from the side of the bowl with a rubber spatula. Pour in the remaining liquid and continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.

  3. Spoon the mixture into the paper cases until approximately two-thirds full. Bake in a preheated oven for 20-25 minutes, or until the sponge bounces back when touched and a skewer inserted into the centre comes out clean.

  4. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely. Meanwhile, make chocolate buttercream or plain buttercream and spread it over the cakes with a palette knife, or use a piping bag. Scatter over chocolate vermicelli, if you like.

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Comments, questions and tips

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Rockyroader77
11th Apr, 2017
when I made these cupcakes I used bornville as well but they came out very bitter so I would recommend using a different chocolate or different recipe, if you ever think about posting another recipe please make Shute it isn't a biohazard
Beasles
2nd Mar, 2017
I was looking for a quick and easy recipe to bake with my daughter and they turned out beautifully moist and really quite tasty. This is now in the folder to be used again. Yummers.
Alevans
22nd Dec, 2016
I almost didn't make these based on some comments but am happy to report that mine turned out very nicely and were wolfed down by my kids. I followed the recipe almost exactly except for the fact I don't have a mixer so followed the tip to rub ingredients together. Worked a treat. The mixture is very wet but cakes rose nicely and didn't sink as others have said. I baked for a little more than 25 mins.
Colvin0154's picture
Colvin0154
27th Nov, 2016
Simple and quick to make. They taste like school dinner chocolate sponge. I made them two days ago now and they are still good to eat. Slightly lacking in flavour - not sure if this is because I never added the salt but I won't be making them again to test that theory out, sorry!
pigeonluigi
20th Apr, 2019
4.05
I think you can add a little bit of coffee to boost the flavour.
Cinnamonhamster's picture
Cinnamonhamster
30th Oct, 2016
I was really hopeful about this recipe, and put a lot of faith in them. I needed a quick, tasty cupcake/fairy cake recipe for a school cake rota next day, not much time, and I chose these, because my usual cake recipe is quite risky in cupcakes. I made one batch, baked it for the right amount of time, followed the recipe to the letter. They came out bready, bland and quite disgusting. Fortunately my brother eats pretty much anything, since we had a lot of spares. It didn't really help my baking reputation at school. I wouldn't recommend these at all.
Alice Luther
8th Oct, 2016
Lovely cakes! I used this for the cake recipe and experimented with other frostings. This was a super nice cake. Light, fluffy and excellent texture. Mine certainly didn't sink or anything like that so I'm very happy. As mentioned in a previous comment I rubbed the dry ingredients and butter with my fingers like a crumble because I don't have a mixer. Made 12 perhaps a little too big cakes but I could always make 14. And it depends what size cases you use. Overall really enjoyed making these and enjoyed eating one even more! And I don't care about the typos.. Didn't impact the recipe at all. My only criticism is not proof reading and not saying to add the other half of the milk mixture. Other than that - gorgeous cakes- and that's what really matters. Thanks very much :)
LadyEdith
8th Oct, 2016
Soooooo good my family loved them so much that most of them were gone in a day.
yummiemummie's picture
yummiemummie
26th Apr, 2016
This a great recipe. If you haven't got a mixer, just rub the ingredients together with your fingers, as you would a crumble mix. It works just as well! x
mila_dil's picture
mila_dil
9th Apr, 2016
Although I was skeptical at first the cupcakes turned out much better than I thought. I have to admit my butter was half melted half room temp as I didn't prepare in advance. The mixture looked lumpy to me but that was my own fault for poor mixing skills (old hand mixer). They rose nicely in the oven and after 20 mins looked a bit wet still so I left them in the oven for another 10 mins. What really made them was the rich cocoa taste coupled with the moist texture. A very important tip is to leave them to cool completely before removing from silicon moulds if using. Otherwise they will fall apart even after 10 mins of cooling. Would recommend for a quick and easy recipe.

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