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Chocolate Cupcakes

Posted 08/09/2013 by Rebecca Cannon

Chocolate cupcake

For the best chocolate cupcakes use the freshest and best ingredients. Choose good quality chocolate – fairtrade if possible – and have everything at room temperature before you begin. And once you’ve mastered the basics, be creative and experiment!

We’ve two recipes for chocolate cupcakes as well as recipes for Chocolate Buttercream, Ganache, cream cheese and white chocolate fudgey icing. So let’s get chocolatey!

Simple Double Chocolate Cupcakes

  • 150g (5oz) dark chocolate
  • 200g (7oz) self-raising flour
  • 200g (7oz) light brown sugar
  • 6 tablespoons cocoa powder
  • 150ml (5fl oz ¼ pint) vegetable oil
  • 100ml (4fl oz) soured cream
  • 2 free range eggs
  • 5ml (1 teaspoon) vanilla extract

Preheat the oven to 180ºC (160ºC Fan Oven / 350 F / Gas Mark 4). Line a 12-hole muffin tray with paper cases.

Break up the chocolate and place in a bag before bashing with a rolling pin – you want to end up with really small pieces! Alternatively whizz for a few seconds in a food processor.

Place the rest of the ingredients in a large mixing bowl and beat well, preferably with an Electric Mixer. When smooth stir in the chocolate pieces. Divide the mixture between the 12 paper cases. Bake for 18-20 minutes or until a skewer comes out clean. Cool on a wire rack.

Chocolate Cupcakes

  • 110g (4oz) dark chocolate
  • 85g (3½ oz) unsalted butter
  • 175g (6oz) light brown sugar
  • 2 free range eggs
  • 185g (6½oz) plain flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon bicarbonate of soda
  • Pinch of salt
  • 250ml (8fl oz) whole milk
  • 5ml (1 teaspoon) vanilla extract

Preheat the oven to 180ºC (160ºC Fan Oven / 350 F / Gas Mark 4). Line a muffin tray with paper cases.

Prepare by separating the eggs. Beat the yolks together well. Whisk the whites together until soft peaks begin to form. Sieve the flour, baking powder, bicarbonate of soda and salt into a bowl. Mix the vanilla extract with the milk. Then melt the chocolate in a bowl over a pan of boiling water taking care not to let the base of the bowl touch the water.

Meanwhile beat the butter and sugar together until light and fluffy. Add the egg yolks and beat thoroughly. Add the melted chocolate and beat well again. Now you add some of the flour and mix well before adding some of the milk and mixing. Repeat until all used up. Finally gently fold the egg whites into the mixture.

Divide the mixture between the paper cases, which should be about two-thirds filled. Bake for about 20 minutes or until a skewer comes out clean. Cool on a wire tray.

Chocolate Buttercream Icing

  • 175g (6oz) good quality dark chocolate
  • 225g (8oz) unsalted butter
  • 15ml (1 tablespoon) whole milk
  • 5ml (1 teaspoon) vanilla extract
  • 250g (9oz) icing sugar

Melt the chocolate in a bowl over a pan of boiling water taking care not to let the base of the bowl touch the water. When the chocolate has melted and is quite smooth leave it to cool very slightly.

Meanwhile place the butter, vanilla extract and milk in a large bowl and sieve in icing sugar. Beat well until smooth. Add the melted chocolate and keep beating until the icing is thick and smooth. Don’t worry if it looks a little runny: just keep on beating until you have the desired consistency.

Thick Chocolate Ganache Icing

  • 120ml (4 fl oz) double cream
  • 200g (7oz) good quality dark chocolate

Either Place the chocolate and cream in a bowl over a pan of boiling water and stir until the chocolate melts or put the cream in a saucepan, bring to the boil and pour over the finely-broken-up chocolate. Stir until you have a smooth mixture.

Allow to cool and thicken. The ratio of chocolate to cream affects the end texture. More chocolate gives you a thicker icing.

Milk Chocolate Cream Cheese Icing

  • 100g (4oz) mascarpone or full fat cream cheese
  • 50g (2oz) good quality milk chocolate

Melt the chocolate in a bowl over a pan of boiling water taking care not to let the base of the bowl touch the water. Allow it to cool then beat into the cream cheese.

White Chocolate Fudgey Icing

  • 70g (3oz) unsalted butter
  • 250g (9oz) good quality white chocolate
  • 120ml (4 fl oz) single cream

Place all the ingredients in a bowl over a pan of boiling water taking care not to let the base of the bowl touch the water. Melt, stirring occasionally. Allow to cool and then beat thoroughly until thick and fluffy.

More Cupcake Ideas

Once you’ve mastered this chocolate cupcake recipe, why not try our easy Vanilla and White Chocolate Cupcakes or Lemon Meringue Cupcakes.

2 Responses to “Chocolate Cupcakes”

  1. Emma Gardner says:

    Hi, can milk chocolate be substituted for dark chocolate in these recipes? Thanks

    • CakeBaker says:

      Yes you can Emma, although ganache ratios change depending on if you are using dark, milk or white chocolate.

Leave a Reply to Emma Gardner