Easy chocolate cupcakes

Easy chocolate cupcakes

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(52 ratings)

Prep: 15 mins - 20 mins Cook: 20 mins Plus chilling


Makes 10

These light cakes are perfect for freezing – they just need a quick blast in the microwave to bring them back to life

Nutrition and extra info

  • Can be frozen un-iced

Nutrition: per cake

  • kcal534
  • fat31g
  • saturates11g
  • carbs62g
  • sugars46g
  • fibre0g
  • protein6g
  • salt0.3g
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  • 300g dark chocolate, broken into chunks - don't use one with a high cocoa content
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 200g self-raising flour
  • 200g light muscovado sugar, plus 3 tbsp extra
  • 6 tbsp cocoa
  • 150ml sunflower oil, plus a little extra for greasing
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 284ml pot soured cream
  • 2 eggs



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

  • 1 tsp vanilla extract


  1. Heat oven to 180C/fan 160C/gas 4 and line a 10-hole muffin tin with paper cases. Whizz the chocolate into small pieces in a food processor. In the largest mixing bowl you have, tip in the flour, sugar, cocoa, oil, 100ml soured cream, eggs, vanilla and 100ml water. Whisk everything together with electric beaters until smooth, then quickly stir in 100g of the whizzed-up chocolate bits. Divide between the 10 cases, then bake for 20 mins until a skewer inserted comes out clean (make sure you don’t poke it into a chocolate chip bit). Cool on a wire rack.

  2. To make the icing, put the remaining chocolate bits, soured cream and 3 tbsp sugar in a small saucepan. Heat gently, stirring, until the chocolate is melted and you have a smooth icing. Chill in the fridge until firm enough to swirl on top of the muffins, then tuck in.

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Comments, questions and tips

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Irene Stock's picture
Irene Stock
27th Jun, 2020
I made these about three weeks ago and thought they were seriously good. I substituted the soured cream for 150ml semi-skimmed milk and left out the choc chips (I didn’t have them) and they were still the best cupcakes I’d ever tasted! My daughter asked if I’d bought them that’s how good they were!
Lucie.I's picture
21st Oct, 2018
I made these cupcakes and I ate one on the same day, the sponge was not very nice and tasted weird, but the the icing was very nice. For some reason, the next day, they were much nicer. I had left them in the oven (which of course was off) overnight.
22nd Jul, 2018
The volume of batter was more than enough for small cupcakes (enough to make 20). The sponge was a nice squidgy texture but not very sweet. I hoped the frosting could compensate for the lack of sweetness in the sponge however the frosting was just THE WORST with sourness coming from cream and bitterness coming from chocolate.
17th Feb, 2018
These are amazing! I left out the chocolate and used koko dairy free yoghurt. If you like squidgy chocolate cake you will love these.
4th Jul, 2017
I only made the sponge part of this recipe, but it turned out really well. As others have said, it definitely makes more than 10 - I got 12 good size cupcakes from it using a muffin tin (if using a fairy cake tin I'm sure you could get a lot more). Sponge tasty with or without the chocolate chips in the batter. Mine cooked for 28 minutes at 160C fan, and rose really well.
30th May, 2017
Cupcakes made an incredibly runny batter, and I made 24 not 10.
19th Feb, 2017
Oh my word!! These are delicious! They look shop bought but taste so much better! I didn't bother with the icing as they were made for packed lunches though I don't think they will last a day!! They're so moist and fluffy...will definitely be making again!
daisy84x's picture
31st May, 2015
These cupcakes are sooo delicious! They were soft and fluffy however were quite rich but that was down to me going crazy With the chocolate! Easy recipe and would really recommend!
luptonian's picture
21st Feb, 2015
Makes 5 star perfect cup cakes - the 'makes 10' is somewhat misleading - I got 22 generous cup cakes out of this! I think they are designed more for muffin sized cakes, but I used a traditional shallow drop cup cake tray. They still needed cooking for 20 mins in my oven even though smaller than intended in the recipe. Very moist and tasty, not too sweet. The icing is okay only, which is why I only gave the recipe as a whole a 4/5, its nice enough that you don't need to chuck it but I have to say a regular basic ganache (with double cream and chocolate only) is more to my taste. I will use the cupcake part of this recipe again though, and will recommend it too.
26th Oct, 2014
These are to die for! They're so soft and yummy. I used only 100g cocolate chips in the mixture which was enough and I was such in a hurry (with 5 kids in the house) I simply skipped the icing. The kids literally ate them while piping hot. They are so simple and very quick to do......just divine. I managed to make 14. 5 stars


daisy84x's picture
31st May, 2015
How would you flavour the topping?
30th May, 2017
You could try using cocoa powder to flavour.
27th Feb, 2015
What cocoa content is recommended. What is considered high?
allan love's picture
allan love
23rd Mar, 2014
why can i not print the recipes ??have tried several times i click the print button and nothing , will have to try elsewhere !
goodfoodteam's picture
24th Mar, 2014
Hi there, thanks for getting in touch. We're currently experiencing issues with our print option not working on certain browsers. It would be great if you could contact us on goodfoodwebsite@bbc.com to let us know what browser you're using. Thanks for your patience.
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