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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6th Mar, 2009
OK but came out as muffins not fairy cakes. With result they looked great but then when you eat them you don't get the sugar rush you expect but a chewy muffin with sour cream icing. So no matter what their individual merits may be the disappointment ruins it. I assume using low cocoa chocolate is intended and no a misprint? Can't help think it might have benefited from more chocolaty icing.
sascha's picture
6th Mar, 2009
The paper cases came out very oily as did the muffin tins. I would be interested to know if anyone had the same experience as me. Also I agree with the comments about the quantity. I easily made twelve, with mixture left over.
27th Feb, 2009
these are the best cupcakes i have made so easy to do and the taste of deep dark chocolate is to die for i will be making these again good for grown ups or made a bit smaller for the kis as very rich.yummy!!
21st Feb, 2009
These were the most delicious cup cakes I have ever had but you have to be a chocolate lover..more-so if you do what I did which was to misread the recipe and put all the chocolate in the cake mixture instead of only 100gr. I don't know if that was the reason but I got 20 cup cakes out of the mixture. The cakes were surprisingly light and moist.
20th Feb, 2009
These chocolate cakes are good but not so keen on the icing, I will make them again with a different topping. Also the recipe said makes 10 ( all the muffin tins I can find are 12 or 6 hole!) but the mixture filled 12 cases very full and the icing recipe covered all 12 thickly with some left over.
18th Feb, 2009
I think I might too - they look really yummy!!!
17th Feb, 2009
I think i may try this.


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