Home
Recipes
Father's Day cupcakes

Dad's chocolate drop cakes with chocolate buttons in cases

Father's Day cupcakes

Name: Father's Day cupcakes
Cook time: 20 min
Total time: 30 min
Yield: Makes 12 deep cupcakes
Cuisine: British
Ingredients: 150g pot natural yogurt; 3 eggs beaten; 1 tsp vanilla extract; 175g golden caster sugar; 140g self-raising flour (swap 1 tbsp of flour for cocoa powder); 100g ground almond; 175g unsalted butter melted; 100g chocolate (milk or dark); 140g unsalted butter; 140g icing sugar

Jane Hornby

Save recipe

Makes 12 deep cupcakes

Easy

Cook: 20 mins

A star rating of 4.3 out of 5.39 ratingsRate

loading...

Dad'll love these easy cupcakes, make them really chocolatey or put his favourite sweet or nut on top - the perfect treat!

Easily doubled

Easily halved

Freezable (un-iced)

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Cajun pork fillet & beer sauce

A star rating of 3.4 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

150g pot natural yogurt
3 eggs

beaten
1 tsp vanilla extract
175g golden caster sugar
140g self-raising flour

(swap 1 tbsp of flour for cocoa powder)
100g ground almond
175g unsalted butter

melted

For the chocolate frosting

100g chocolate

(milk or dark)
140g unsalted butter
140g icing sugar

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving with button

kcal492
fat32g
saturates17g
carbs47g
sugars38g
fibre1g
protein6g
salt0.32g

low

Method

step 1

Line a 12-hole muffin tin with paper cases and heat oven to 190C/fan 170C/gas 5. In a jug, mix the yogurt, eggs and vanilla extract. Put the dry ingredients, plus a pinch of salt, into a large bowl and make a well in the middle.
step 2

Add the yogurty mix and melted butter, and quickly fold in with a spatula or metal spoon – don’t overwork it. Spoon into the cases (they will be quite full) and bake for 18-20 mins or until golden, risen and springy to the touch. Cool for a few mins, then lift the cakes onto a wire rack to cool completely. Keep in an airtight container for up to 3 days or freeze as soon as possible.
step 3

Chocolate frosting: Melt the chocolate in the microwave on High for 1½ mins, stirring halfway. Leave to cool. Beat the butter and icing sugar in a large bowl until creamy. Beat in the chocolate. Cover and chill for up to one month. Up to 48 hrs before serving (or the day before if it’s really hot), bring back to room temperature, then spread over the cakes. Put the chocolate buttons on. Keep cool, out of direct sunlight.

RECIPE TIPS

ALLERGIC TO NUTS?

If you would rather not cook with nuts, swap the ground almonds for 100g more plain flour. The end result will still taste great, but won’t keep or freeze quite as well.

MAKE IT A CAKE

If you want a cake to cut, make a batch of batter and bake in a lined, deep 20cm round cake tin at 190C/fan 170C/gas 5 for 40-45 mins. Serve on a pretty cake plate, topped with frosting and roses. The roses can be made up to a month ahead and coloured to match the wedding theme. Keep in a cool place away from moisture and light.

Recipe from Good Food magazine, June 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.39 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now