Easy chocolate cupcakes

Easy chocolate cupcakes

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(48 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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22nd Jun, 2009
Very easy to make. My 7 yr old helped and loved every minute. We didn't make the topping but they were still enjoyed by everyone. Will definitely be making again.
18th May, 2009
The cakes were very nice, but the icing weren't, because the soured cream makes the icing taste bitter.
9th May, 2009
This cupcakes looks fantastic &easy to make.Will definietly try soon.
9th May, 2009
Very greasy cupcakes and the icing lacked butter to get the glossy finish. Would make again with a different topping.
9th Apr, 2009
very quick and easy, not to mention delicious. They're definitely better the longer to you keep them too. I brought these into work topped with mini eggs and they went down a treat!
8th Apr, 2009
Made these cakes for the second time yesterday and this time used dark chocolate chips which was alot easier than breaking up the choclolate !! However, like many others i make many more than 10 cakes, i use normal cake cases and make about 24 - 28 smaller cakes which are not so sickly and the children love them. Added a mini egg to the top this time and bought them into work and they all went in less than 5 mins !!!
8th Apr, 2009
i wanna make some :)
5th Apr, 2009
good comments
23rd Mar, 2009
I'm not normally bothered by calories but 534 per cake - ekkkk!! I still made them though... and they are very chocolate-ly. I made 12 cakes and there was far too much icing. But overall the cakes are absolutely divine if you love dark chocolate
12th Mar, 2009
Oh an someone just pointed out the are 500 calories per bun. Thats ways too much for something that worthy rather than particularly enjoyable.


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