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


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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  • 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



    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)


  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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5th Nov, 2014
The cupcakes are lovely. More care in writing the recipe is needed, as well as correction in the method. Not actually a problem to me, but a newbie might actually wonder, what to do, after having been told to pour in half the egg/milk mixture but no mention when to pour in the rest. Also If you decorate with chocolate frosting, the recipe for it should be there!!
22nd Jul, 2014
Georgous!!! If you can get the batter into the oven without eating it all first!! Delish! I had never made choc cupcakes before so didnt know what to expect, but these were really chocolatey and moist. Made for a friends BBQ and everyone loved them! Making them again tonight for a friends birthday :D
4th Jul, 2014
This is actually the Hummingbird cafe recipe so frost with their chocolate, vanilla or cream cheese buttercream recipes. American cupcake cases are bigger than standard UK fairy cake cases, so it depends which you use as to how much you get out of the mixture. I use fairy cases and only half fill them (any more and they overflow making a crispy flat top that just breaks off when you try to get them out to eat) so I get around 20 cakes out of this. Really chocolatey and light.
5th May, 2014
I thought these were lovely. Really light and fluffy, very tasty and very easy to make. Perfect quantity for 12 cupcakes to come up just to the top of the paper (if you manage to divide the batter equally) - don't know what all the negative comments are all about.
My password
28th Jun, 2014
Yes your right. These were lovely , light, fluffy and very very tasty. But we got 14 out of it! Don't no what all negative comments are about these were lovely!!!!!!!!
7th Mar, 2014
Worked perfect first time round, even after 2 glasses of white wine:-) I just measured and poured all the ingredients into my vitamix, then blended on low for a minute, then poured into 12 cupcake sleeves. Filled each 3quarters full, and after 20mins cooking had risen rest of way. Let cool, then applied a vanilla butter creme, and chocolate sprinkles, delisious. My 2 year old helped me, they were easy and are tasty.
Alessandra de Paula
1st Mar, 2014
yes, as most comments say...cakes are not great: They did not raise well and there wasn't enough for 12 muffin cases. They taste good, though, and are not too sweet as most comments said. I've used a bitter and strong cocoa power though.
24th Jun, 2014
That would be because this is a cupcake recipe not a muffin recipe, muffin cases are much bigger than cupcake cases and require more mixture
25th Jan, 2014
Fab recipe! Not sure why there are so many bad comments for this recipe. I made it for the first time with 3 boys under 7 all adding ingredients and mixing and they came out perfectly. I agree it doesn't say to add the second half of the liquid which is perhaps an oversight but it's common sense to add the remaining liquid. Didn't tweak the recipe in any way. Took about 23 mins in fan oven on 160 and they were light and fluffy! Delicious. Definitely will be making again. 12 perfect cupcakes! Thank you.
6th Dec, 2013
I'm off to the shop to buy my son a birthday cake after the complete failure of this recipe. They overinflated and then collapsed. I thought the recipe contained too much sugar but as I started before 8am I wasn't in critical-thinking mode. And no, I did not forget or mis-measure. I'm not in the habit of having complete baking failures. Please remove this recipe.


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