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Chocolate Cupcake

Treat yourself to these indulgent chocolate cupcakes! With a rich, moist sponge and a creamy buttercream topping, these are sure to satisfy any sweet tooth. Plus, they're easy to make and ready in under an hour. Enjoy your sweet treat!

When you think of a chocolate cupcake - you think of a dreamy treat that is soft, rich and of course - chocolatey! I love whipping up a batch of these mouthwatering chocolate cupcakes, made with the perfect balance of sweetness, chocolate flavour and a fluffy texture.

There’s nothing better than a homemade cupcake that has a perfectly domed top, just the right amount of crunch and a soft, moist centre. I love topping them with a creamy, fluffy buttercream, making them the perfect treat to spruce up an everyday afternoon. Plus, who doesn’t love a fun cupcake treat during celebrations and birthdays?!

Chocolate cupcakes have been a sought-after favourite of mine since I can remember. Whether it be as a snack for a gathering or a sweet treat after dinner, they have become a staple in my kitchen. I always opt for using pure cocoa rather than any artificial flavouring - you can always guarantee a deep, delicious chocolate flavour!

Share your own home-baked chocolate cupcakes with your friends and family this week - I can assure you it’ll be a hit!

Why You’ll Love This Chocolate Cupcake Recipe

These are all the reasons I'm loving this Chocolate Cupcake recipe:

It's rich and chocolatey: A cupcake with deep, dark cocoa flavour that satisfies even the most indulgent sweet tooth. Plus, it's made from scratch, so all the flavour comes through in every bite.

Chocolate Cupcake

Treat yourself to these indulgent chocolate cupcakes! With a rich, moist sponge and a creamy buttercream topping, these are sure to satisfy any sweet tooth. Plus, they're easy to make and ready in under an hour. Enjoy your sweet treat!

Difficulty:
Easy
Prep Time:
15 minutes
Cook Time:
20 minutes
Servings:
Makes 12

Ingredients

  • 100g plain flour
  • 20g cocoa powder
  • 140g caster sugar
  • 1½ tsp baking powder
  • 40g unsalted butter (at room temperature)
  • 120ml whole milk
  • 1 egg
  • ¼ tsp vanilla extract

To decorate

  • buttercream
  • chocolate vermicelli (optional)

Instructions

  • Step 1: Preheat the oven to 180C/160C fan/gas 4. Place the flour, cocoa powder, sugar, baking powder, a pinch of salt and the butter into a stand-alone electric mixer with a paddle attachment (or use a handheld electric whisk). Mix on low speed until you achieve a sandy texture and all the 'ingredients' are blended together.
  • Step 2: Combine the milk, egg, and vanilla extract in a jug, then slowly incorporate half of the mixture into the flour. Beat on high speed until all 'ingredients' are thoroughly combined, using the rubber spatula to ensure nothing sticks to the sides of the bowl. Incorporate the remaining liquid and mix for a couple of minutes until the batter is creamy. Do not overmix.
  • Step 3: Fill the paper cases about two-thirds of the way up with the mixture. Place in an oven that has been preheated and bake for 20-25 minutes, or until the sponge has resilience to the touch and a skewer inserted into the centre comes out clean.
  • Step 4: Allow the cupcakes to cool off slightly in the baking tray before transferring them to a cooling rack to cool down thoroughly. While they cool, create either a chocolate buttercream or plain buttercream and spread over the treats with either a palette knife or a piping bag. If desired, add chocolate vermicelli for decoration.
Fat: 4g; Calories: 122kcal; Carbohydrate: 19g; Saturated Fat: 2g; Protein: 2g; Sodium: 0.2mg; Sugar: 12g; Fiber: 1g;

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