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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13th Jul, 2010
they look so delicious, i'll defenitly try this recipe :)
19th Apr, 2010
these sound really tasty even though i have not tried them. Maybe they would be nice with milk chocolate?
4th Apr, 2010
Really good cupcakes.. Gorgeous and moist but not quite as rich as you think they are going to be when you are putting all the ingredients together... A winner.
15th Nov, 2009
Made the large cake, lovely flavour wonderful icing, although i didn't use sour cream as i didn't have any just used double cream with a squeeze of lemon. Very rich, you really can't eat much, would be lovely as a grown-up birthday cake.
13th Nov, 2009
The cupcakes went well, but the icing went horribly wrong, it was more like a stiff playdo, and had to physically mould it onto the cakes, it was not attractive. the soured cream made it taste weird too. maybe i will have better luck next time
19th Aug, 2009
Going to try these today and i'll report back tomorrow as to their success. Like the idea of making normal sized cupcakes and using choc. chips instead of breaking up the choclate bar.
5th Aug, 2009
My cucakes also came out very risen and looking a little like muffins, I would only halffill the cups next time i think. I also had quite a bit of mixture left over. I liked the sourness of the topping-it cut through the richness of the chocolate nicely. I used a high cocoa chocolate and dark muscovado sugar to give a deeper flavour :)
19th Jul, 2009
awwwwwwwwww yum yummy
4th Jul, 2009
I really enjoyed this recipe!
22nd Jun, 2009
Sorry forgot to mention. I made ten cakes and had ingredients left over so I added the coffee and made a mocha cake as well. That suited the adults among us!!


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