Easy chocolate cupcakes

Easy chocolate cupcakes

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(47 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

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 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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9th Nov, 2012
These taste really good but it says it takes 15-20 mins to prepare, it took me 35 mins! I would recomend these!
21st Aug, 2012
Me and little sister made this but she was disappointed but the taste. She said that their was to much of a coffee taste, I had no idea what she was on about, but we made another batch, this time with milk choclate, she loved these but was very disappointed when I told her to only have one as their was 500 calories per cake!!!!!! I had to throw out most of them because I knew that we would all get fat if we went through 12!
16th Aug, 2012
Turned out very nice! I'm going to use these to make cookie monster cupcakes with my sister. I didn't want them to taste too rich so I only used 4tbsps of cocoa rather than 6 and used 50g milk chocolate and 50g dark chocolate. They tasted lovely! I also used the tip someone else left of using a measuring jug to pour the mixture into the cupcake cases as the mixture is quite liquid! Would definitely recommend this recipe though.
12th Aug, 2012
i made this for the first time and it came out great mom and dad loved it and i will definitely recommend this recipe for kids because its very easy to make and delicious as well
4th Jun, 2012
Really good, really chocolatey! I liked the icing as its not too sweet.
11th May, 2012
The best chocolate cupcakes ever! I make them in smaller fairy cake cases as they are so moreish, that less is definitely more & the added bonus is that you then have more cakes! The only down side is these are now requested for every family party!!!!
6th Dec, 2011
These look really lovely. Check out the chocolate cupcakes with white chocolate frosting I made yesterday http://recipesatrandom.com/2011/12/04/chocolate-cupcakes-with-white-chocolate-frosting/
3rd Dec, 2011
Quick and easy if you are in a rush but I cut down on second batch of amount of sunflower oil used and still tasted ok. Also you don't need to use so much chocolate for the topping if your counting the calories.
7th Nov, 2011
A really easy recipe and makes a lovely light cake. Very rich though. I will make them again but next time I'll use regular double cream instead of soured cream and make the topping a little more like genasch. Pardon the spelling!
snowshoes's picture
22nd Oct, 2011
I made these today, I was so pleased with how beautifully light the sponge came out and like everyone else there was so much mixture I made 12 large cupcakes. In regards to the icing it got mixed reviews, I was initially a bit worried as it was quite bitter as I used a good quality dark chocolate (before I saw the bit in the recipe about not using a high cocoa content one!) so I added a tablespoon of icing sugar to it which made it less bitter tasting and I really liked it, my other half was not so keen as he doesn't like dark chocolate as much as I do! He raved about the sponge though lol! Might try them again but will subsitute to milk choc for the icing. Lovely easy to follow recipe though :-)


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