If you’re looking for a good recipe for chocolate cupcakes, then look no further. Our recipe is easy to make and produces rich and fluffy cupcakes every time. It’s also packed with tips and tricks that are handy for both beginners and more experienced bakers. Whether you're baking for a party, a celebration or a weekend treat, our recipe has you covered!
For kids’ cupcakes with a vanilla twist, try our Smarties® Vanilla Mini Cupcakes Or for more cupcake recipe inspiration for all ages, we’ve explored the different types of cupcakes. If you’re in the mood for a fudgy chocolate brownie, then head over to our Best Brownie Recipe.
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Chocolate Cupcake Recipe
Our chocolate cupcake recipe is moist, fluffy and oozing with chocolatey flavour. Let’s go!
Chocolate Cupcake Variations
Get creative with your toppings! Think fresh fruit such as strawberries or blueberries, a pinch of coloured sprinkles, 50g chopped nuts or toasted coconut flakes, 1-2 Aero® Bubbles, a piece of Milkybar® sharing block, a Rolo® , a piece of KitKat Sharing Block – even one of your favourite Quality Street®!
You will need
- 16 cupcake cases
- A cupcake tray
- An electric whisk (optional)
- A piping bag and nozzle (optional)
Ingredients - For the cupcakes
- 120g self-raising flour
- 50g cocoa powder
- ½ tsp bicarbonate of soda
- 200g light soft brown sugar
- 2 large eggs, ideally at room temperature
- 125ml semi-skimmed milk
- 125ml sunflower oil
- 2 tsp vanilla extract
- 125ml hot water
Ingredients - For the icing
- 100g light buttery spread
- 25g cocoa powder
- 150g icing sugar
- 1 tbsp hot water
Each cupcake typically contains:
of an adult’s Reference Intake (RI)*
Energy per 100g: 1579kJ/378kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.
Method
- Preheat the oven to 180°C/160°fan/gas 4. Sift the flour, cocoa and bicarbonate of soda together in a bowl and whisk to combine.
- In another bowl, add the sugar, eggs, buttermilk, oil, milk and vanilla. Whisk until smooth.
- Add the wet ingredients to the dry ingredients in two stages and gently fold to combine. Gradually add the hot water while mixing until combined.
- Fill cupcake liners just over half full and bake for 18-20 minutes. You’ll know they’re done when cocktail stick or cake tester inserted into the middle of one comes out clean. Transfer the cupcakes to a wire rack to cool completely before icing.
- Make the buttercream icing by sifting the icing sugar and cocoa powder into a bowl and adding the butter, whisking with an electric mixer – or beating vigorously with a wooden spoon – until light and fluffy. Pipe a small amount of icing onto each cupcake, or scoop it on with the back of a spoon.
Top Tip
Fill the cupcake cases halfway to ensure they have enough room to rise as they bake. Position your cupcakes in the centre of the oven and only bake one batch at a time to get an even bake.
Questions?
Store your cupcakes in an airtight container at room temperature.
In an airtight container, your cupcakes will last for up to three days.
Sure! Freeze the un-iced cupcakes in an airtight container for up to three months.
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