Chocolate Cupcakes

    Chocolate Cupcakes

    (36)
    Be the 1st to save!
    30min


    Be the first to make this!

    This is my fail-safe recipe for chocolate cupcakes made with cocoa powder. Use whatever type of chocolate you prefer for the chocolate buttercream icing: dark, milk, or even flavoured chocolate such as mint or orange work well.

    Ingredients
    Serves: 24 

    • Cupcakes
    • 60g good quality (70%) cocoa powder
    • 4 or 5 tablespoons boiling hot water
    • 175g unsalted butter, softened
    • 175g caster sugar
    • 120g self raising flour
    • 1 level teaspoon baking powder
    • 3 eggs
    • Buttercream Icing
    • 100g dark chocolate, melted
    • 60g butter, softened
    • 250g icing sugar
    • chocolate sprinkles, for decorating

    Directions
    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Cupcakes: Preheat the oven to 200 degrees C. Line 2 - 12 hole cupcake trays with colourful paper cases.
    2. Sift the cocoa into a large bowl then add 4 tablespoons of boiling water and mix into a thick chocolate syrup, adding more water if you needed. Add the softened butter, sugar, self raising flour, baking powder and eggs. Mix with electric beaters until smooth and evenly mixed.
    3. Spoon teaspoons of the mixture into the paper cases, filling them 3/4 full. Bake for 10 minutes, or until the sponge mixture has risen and the cupcakes spring back when you touch them. Remove from the oven and cool on a wire rack.
    4. Buttercream Icing: Mix the melted chocolate and softened butter in a large bowl then sift in the icing sugar, beating with a spoon or an electric beater until smooth.
    5. Spoon the buttercream into a piping bag with a number 5 star nozzle. Pipe buttercream icing evenly on top of each cupcake. Decorate with chocolate sprinkles or however you like.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (36)

    Reviews in English (36)

    by
    47

    The cakes are lovely and light and worked perfectly. However, the icing was far too dry. I would start with 100 grams and then slowly increase if required. Because I followed the instructions I ended up adding another 50g of chocolate and loads more butter.  -  11 Oct 2012  (Review from Allrecipes UK & Ireland)

    by
    34

    I made these cakes yesterday for a hen party and although they tasted lovely, every single one came completely away from the cases !! So I'm now having cake and custard for the next week lol  -  26 Jul 2013  (Review from Allrecipes UK & Ireland)

    by
    21

    Best choc cupcake recipe ever. After trying so many and all others sinking this worked and the cakes were gorgeous  -  22 May 2013  (Review from Allrecipes UK & Ireland)

    Write a review

    Click on stars to rate