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

Amazing chocolate cupcakes

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(100 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


  • 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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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 :)
8th Oct, 2016
Soooooo good my family loved them so much that most of them were gone in a day.
yummiemummie's picture
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
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.
Rachel Melissa
26th Mar, 2016
I am a frequent baker and I followed the recipe to a tee. The cupcakes looked great in the oven, but when I took them out they looked sad, deflated and sunken in the middle! I thought I might still salvage them by covering them with icing but when I tasted one it was like I had eaten a mouthful of flour, these cakes didn't last like chocolate. The recipe, although it looks wet, has too much baking powder or flour in it. I would not recommend you use this recipe. Really disappointed as I was making them for Easter Sunday, and now I'll have to make a whole new batch :(
Marg Newton
24th Mar, 2016
worked well thought it was 'too wet' but it worked and produced moist cakes.
14th Feb, 2016
Worked brilliantly first time!
13th Dec, 2015
Don't make these cupcakes if you are fragile, it will rip your heart right now. We thought making these cupcakes would be a nice treat for the church's Christmas carol service. We were wrong. We were certain nothing could taint the birth of Christ however, this recipe proved us wrong. The cupcakes rose and deflated in the oven, just like our reputation in the wider community. Thanks again BBC good food and Happy Christmas everyone.
23rd Mar, 2016
That's a pretty unchristian comment to make. If they deflated it's more likely to do with your baking skills, there's nothing wrong with the recipe, I just made them and they turned out deliciously.
23rd Nov, 2015
It really is a great recipe! I got the same recipe from The Hummingbird Bakery cookbook.


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