These chocolate cupcakes are easy to make and taste delicious. They get their extra chocolate-y flavour from both cocoa powder and grated milk chocolate. Perfect topped with smooth chocolate buttercream.
As promised, here’s the recipe for my yummy chocolate cupcakes, all ready for the creation of my build-your-own cupcakes index which I’ve been busy working on and will be sharing with you soon. The idea is to have all of my cupcakes and buttercream recipes in one place so you can mix and match (with maybe a hidden centre in the middle too 🙂 ). The index is also going to have a round up of all of my fancier cupcake creations, such as raspberry trifle, white russian or millionaires’ shortbread as well.
These chocolate cupcakes are based on the same recipe as my chocolate birthday cake, which gets its extra chocolate-iness from using a combination of both cocoa powder and grated chocolate. I’ve used milk chocolate in the recipe (as I prefer it slightly sweeter) but I’ve been assured by readers that have tried the recipe that it works just as well with dark chocolate too.
These cupcakes are topped with my chocolate buttercream. For a change I used dark chocolate (OK, I went to the cupboard and discovered someone had eaten all my milk chocolate – I’m blaming Jon!). The dark chocolate worked really well, I’d definitely recommend it if you prefer a slightly richer flavour.
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Easy Chocolate Cupcakes
INGREDIENTS
- 150 g self-raising flour
- 30 g cocoa powder
- 175 g caster sugar
- 175 g soft margarine - or softened butter
- 3 large eggs
- ⅛ tsp vanilla extract
- 75 g milk chocolate - choose something from the baking aisle in the supermarket as it will cope well with the heat in the oven without going grainy
- ½ tbsp milk
Extras
- 12 cupcake cases
INSTRUCTIONS
- Pre-heat your oven to 160ºC/140ºC fan.
- Put your cupcake cases into a muffin tin.
- Grate the milk chocolate (75g).
- Put all of the ingredients into a large bowl (150g self-raising flour, 30g cocoa powder, 175g caster sugar, 3 large eggs, 175g soft margarine, ⅛ tsp vanilla extract, ½ tbsp milk and the grated chocolate) mix on a low speed until fully combined.
- Divide the mixture evenly between the 12 cupcake cases (I use a cupcake scoop to help split it evenly).
- Put the tin into the oven and cook the cupcakes for 20-25 minutes. After 20 minutes put a skewer in the middle and check if it comes out clean. If it does they're done, if not pop them back in for a couple more minutes and check again.
- Once cooked, remove the cupcakes from the oven and leave them to cool in the tins for a few minutes.
- Remove the cupcakes from their tin and pop them onto a wire rack to cool completely.
NOTES
NUTRITIONAL INFORMATION
Free From/Suitable For…
- Suitable for Vegetarians
- Nut-Free
- Soy-Free
The ingredients for this recipe are easily available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.
I’m sharing this recipe with the following challenges… Love Cake with JibberJabberUK, We Should Cocoa with Tin & Thyme and Treat Petite with The Baking Explorer and CakeyBoi.
Michelle Stubbs says
Loved these cupcakes, recipe is really easy to follow as an amateur baker. Cakes were delicious and everyone enjoyed them. Thank you! 🙂
Lydia says
I’m new to baking and this recipe is really easy to follow and the cupcakes were amazing. I substituted grated chocolate for chocolate chips as a time saver so was worried they might not turn out great, but they were amazing, Thank you so much, can’t wait to try the vanilla cupcakes next.
Charlotte Oates says
I’m so glad you enjoyed them 🙂
I hope you enjoy the vanilla ones too. Let me know if there’s any other flavours you’d like to see on here.