These chocolate cupcakes are the ultimate treat and will satisfy your sweetest cravings. Soft, light cupcakes with a rich chocolate flavour, topped with a creamy buttercream that melts in your mouth—pure bliss in every single bite.
Whether it's a birthday celebration, afternoon tea, or just a moment when you need a pick-me-up, these cupcakes are ideal.
Ingredients
For the Cupcakes
- Self-raising flour
- Unsalted butter
- Caster sugar
- Eggs
- Baking powder
- Cocoa powder
For the Chocolate Buttercream Frosting
- Unsalted butter
- Icing sugar
- Cocoa powder
- Milk
See the recipe card for exact quantities.
Instructions
Cupcake Preparation
Cool Completely: Let cupcakes cool entirely before frosting.
Get Ready: Preheat the oven and line a muffin tray with cupcake cases.
Cream Butter and Sugar: Beat butter and sugar until light and fluffy.
Add Eggs: Carefully add eggs one at a time, mixing thoroughly.
Mix Dry Ingredients: Gently fold in cocoa powder, baking powder, and flour.
Bake: Fill cases ⅔ full and bake for 15-20 minutes.
Buttercream Frosting
Decorate: Pipe frosting in a beautiful swirl and sprinkle with cocoa powder.
Prepare Butter: Beat softened butter until creamy.
Add dry ingredients: Gradually mix in icing sugar and cocoa powder.
Adjust consistency: Add milk to reach the perfect piping texture.
Substitutions
- Gluten-free: Use gluten-free self-raising flour
- Dairy-free: Replace butter with plant-based alternative
- Vegan: Use egg replacer and dairy-free alternatives
Variations
Mix things up with these fun twists:
- Nutty Chocolate: Sprinkle chopped nuts on top
- Salted Caramel: Add a caramel centre
- Mocha Version: Add a shot of espresso to the batter
Storage
Store cupcakes in an airtight container at room temperature for up to 3 days. Keep away from direct sunlight.
Top Tip
The secret to perfect chocolate cupcakes? Don't overmix the batter. Gentle folding keeps the sponge light and fluffy.
Q&A: Frequently Asked Questions
Yes! Bake the cupcakes a day ahead and frost just before serving.
Insert a toothpick into the centre. If it comes out clean, they're ready.
Absolutely! Freeze unfrosted cupcakes for up to 3 months.
Use a spatula to spread the frosting—it'll still taste delicious!
No, cocoa powder is essential for the right texture and flavour.
Pairing Suggestions
These cupcakes are delightful with:
- Cold glass of milk
- Vanilla ice cream
- Hot chocolate
- Cup of coffee
📖 Recipe
Decadent Chocolate Cupcakes with Creamy Chocolate Buttercream Frosting
Ingredients
For the Cupcakes:
- 125 g self-raising flour
- 125 g unsalted butter, softened to room temperature
- 125 g caster sugar
- 2 large eggs
- 1 teaspoon baking powder
- 2 tablespoons unsweetened cocoa powder
For the Chocolate Buttercream Frosting:
- 250 g unsalted butter, softened
- 350 g icing sugar
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons milk
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 180°C. To make cleanup quicker and keep the cupcakes from sticking, line the tray with 12 cases.
Step 2: Cream the Butter and Sugar
- Using a stand or hand mixer set to medium speed, whip the butter and sugar together in a large mixing bowl.
Step 3: Add the Eggs
- One by one, add the eggs, beating thoroughly after each addition. If you add the eggs too soon, the mixture will curdle, so be patient. To make sure everything is thoroughly combined, scrape down the bowl’s sides as necessary.
Step 4: Add Dry Ingredients
- Add the cocoa powder and baking powder to the bowl now. To prevent any curdling, stir in a few teaspoons of flour. After mixing, slowly fold in the remaining flour until the batter is smooth and chocolatey. The cupcakes may become dense rather than airy if you overmix them.
Step 5: Fill and Bake
- Each cupcake should be filled about two-thirds of the way to the top using a big spoon or an ice cream scoop. The cupcakes have space to rise as a result.Bake for 15-20 mins. A toothpick inserted in the centre of the cupcakes should come out clean when ready. The cupcakes will get dry if you overbake them.
Step 6: Cool the Cupcakes
- After the cakes are finished baking, take them out of the oven and allow them to cool in the tray for five minutes before moving them to a wire rack. Do not apply the frosting until they are totally cooled. Patience is essential since if they’re still warm, the buttercream will melt!
Making the Chocolate Buttercream Frosting
Step 1: Whip the Butter
- First, prepare the chocolate buttercream frosting by beating the butter.Beat the softened butter on medium speed in a clean bowl until it’s creamy and fluffy, about 2 minutes.
Step 2: Add the Cocoa Powder and Icing Sugar
- To prevent the sugar from spilling everywhere, add the sugar and cocoa powder gradually while mixing at a moderate speed. Once sugar is mixed in increase the speed to medium and beat until all of the dry ingredients have been combined.
To achieve the desired consistency, add milk
- One spoonful at a time, add the milk, beating after each addition.Put the frosting in the fridge for 20 minutes after everything is well mixed. This will help it set a little and make piping it easier.
Step 4: Frost and Decorate
- When the buttercream is ready, transfer it with a spoon into a piping bag that has a circular nozzle attached. Pipe a swirl of frosting from the middle of each cupcake. Finally, you can sprinkle some chocolate powder on top.
Notes
These chocolate cupcakes are bound to be a hit. They’re simple to make yet deliver bakery-quality results right at home. Whether you’re baking for a birthday, a holiday gathering, or to satisfy a chocolate craving, this recipe is sure to impress. Try them out, let your creativity flow with the decorations, and enjoy every delicious bite. And if you give these cupcakes a go, we’d love to hear about your experience!
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