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

Amazing chocolate cupcakes

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(65 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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spectrum123
26th Oct, 2013
Your muffins will have been too sweet because of the cocoa powder. The Bournville cocoa (recommended brand) is very strong and bitter. If you try it with that cocoa, they won't be as sweet, and will be perfect.
C.hammond
25th Jul, 2013
The recipe wasn't written well - once you've mixed in the first half of the milk/egg mix, the second half needs to be included. I've made this a couple of times and it has turned out perfectly! I hope you will try it again.
Sophielawrence19
24th Jun, 2013
Followed the recipe to the letter and these came out awful! Not edible had to throw the whole lot in the bin. Too much sugar, didn't rise and sank in the middle. Do not use this recipe!!
C.hammond
25th Jul, 2013
Shame, I'm sorry it didn't work out for you - I've made these a couple of times and they've turned out amazing - even my husband who never eats cupcakes and doesn't often eat chocolate. The recipe doesn't say that one needs to add in the second half of the milk/egg mix. That's where it gets confusing. But it all needs to be added in.
somethingsweet
3rd Jun, 2013
5.05
I've given this 5 stars because it's a great recipe, I just find it very sad that you felt the need to steal someone else's recipe. I'm sure the Hummingbird Bakery would have something to say about it!!
taddi87
30th May, 2013
Never fear, have found the entire recipe (frosting included) with Tesco! http://realfood.tesco.com/recipes/hummingbird-chocolate-cupcakes.html cant believe OP put up an incomplete recipe... glad I read it all through before trying it!
ilovebakingx
15th May, 2013
i made these and they have sank in the middle twice.. any ideas what i could be doing wrong??
C.hammond
5th May, 2013
Amazing cupcakes! Really, really lovely! Cannot wait to try another one!!!! Thank you.
15ivylane
27th Apr, 2013
This recipe reduced my daughter to tears! It appears to be incomplete. As it stands the cakes massively over-rise then collapse. The cooking time appears inadequate too. Searching on-line, try adding the secoind-half of the milk and egg mixture at slower speed, beating quickly to form a batter but there are warnings not to over-beat. Then cook at 350 rather than 325 for 26minutes and avoid opening the oven early. We are not going to try again!
mirellakernot
25th Apr, 2013
1.05
OK BUT I THINK THEY COULD OF TURNED OUT BETTER

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