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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tillyfloss80's picture
9th Jul, 2011
My 8-year old and I made these last weekend. We used normal paper cases and made about 20! However, they were delicious, the cakes were lovely and moist and not at all greasy. Three adult testers all loved the icing but the younger ones preferred without. If making for kiddies then perhaps just go for a straight forward chocolate icing. I'd definately recommend giving them a try.
11th Jun, 2011
They met the bin liner! Tough as boots...not sure what I did but won't be repeating my mistakes!
8th Jun, 2011
i would love to know how many cakes this recipe makes because i would like to find out how much it costs to make each one please tell me asap
5th Jul, 2013
hiya tiggy123 it says on the recipe that it makes 10 cupcakes but actually when i tried making them there was quite alot of the mixture left so i ended up making 12 huge cupcakes.
23rd Nov, 2010
I have now made this recipe twice and don't think it need the chocolate topping. I've also made with orange flavoured chocolate which I think works well.
16th Sep, 2010
Lovely cakes- very easy to make! I took them in to work and the whole batch were gone in seconds!
26th Aug, 2010
Me and my friend have made these more than once and they're amazing! Although the first time we missed out the cocoa powder and added more flour which meant they weren't as sweet but still good. Not too happy with the amount of calories in each muffin though! Plus another friend ate 4 of the ones we made in one sitting. That's practically a weeks food intake gone!
13th Aug, 2010
I really fancy making these but the soured cream kinda puts me off... could i use something else? x
20th Jul, 2010
Loved these cupcakes - so very easy. I liked the fact the the 'icing' wasn't too sweet. I used a low sour cream and it worked just the same and helped with the calories!!!! My son is now keen to try them as well. Had lots of compliments from my family who managed to eat all of them. I managed to get 11 cupcakes out of the mixture and had I been careful could have stretched it to 12. Delicious.
15th Jul, 2010
I made these cupcakes, and they were a hit! My husband really liked them. The icing was the real treat. I found the cupcakes were even better the next day after they had been left in sealed container. I reviewed this recipe on my own blog at http://recipes-that-worked.blogspot.com/2010/07/recipe-that-has-really-worked-our.html


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