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3 Chocolate Cupcakes Recipes

3 Chocolate Cupcakes Recipes

Chocolate Cupcakes

Ingredients for the cakes

110g (4oz) butter or margarine

·         110g (4oz) caster sugar

·         2 medium size eggs

·         75g (3oz) self-raising flour, sieved

·         25g (1oz) cocoa powder, sieved

·         Dr. Oetker Baking Cases

For the icing

·         1 x 325g tub Dr. Oetker EasyIce Chocolate Butter Icing


·         75g (3oz) unsalted butter

·         175g (6oz) icing sugar

·         3 tbsp cocoa powder

·         milk or warm water

To decorate

·         sieved icing sugar


1.      Pre-heat oven to 180ºC/350ºF/Gas Mark 4.  Place the Baking Cases into a cupcake tin.

2.      Cream together the butter and sugar until light and fluffy.

3.      Gradually beat in the eggs, if the mixture starts to curdle, add a little flour.

4.      Fold in the remaining flour and the cocoa powder with a metal spoon.

5.      Place spoonfuls of the mixture into the Baking Cases and bake for 15 - 20 minutes until well risen and firm to the touch. Remove from the oven and leave to cool on a cooling rack.

6.      Take a sharp knife and cut a circle out of the top of each cake at an angle about 1cm (½ inch) from the edge.

7.      Fill each cake with the EasyIce Chocolate Butter Icing and place the sponge circle on top of the icing.

8.      Alternatively to make your own butter icing, place the butter in a bowl and beat until soft.

9.      Gradually sift and beat in the icing sugar and then add enough milk / water to make the icing fluffy and spreadable.

10.  Sift and beat the cocoa powder in to the icing and use as above.

11.  Dust the top of each cake lightly with the sieved icing sugar.

Makes: approx. 16 cupcakes

Chocolate Chip Cupcakes

4 oz--110gm--1/2cup caster sugar
4 oz--110gm--1/2 cup unsalted butter or margarine
4 oz--110gm--1 cup plain flour
1 oz--25gm--1/8 cup cocoa powder
1 teaspoon of baking powder
2 eggs 1 tablespoon of milk
1/4 cup of chocolate chips
Put the butter and sugar in a bowl and beat with a mixer or wooden spoon
Add the eggs one at a time and beat each one well.
Add the milk and mix. Add the flour, baking powder ,cocoa powder (sieve together into the bowl with the other ingredients)chocolate chips and mix gently together.
Divide into cup cases and fill 2/3 s full.
Large cupcakes cook at for 15 to 20 minutes, small cupcakes for 12 to 15 minutes, both at gas 5, 375F or 190C in the middle of an oven.
Remove and cool
I topped off with butter cream and more chocolate chips
Try lots of cocoa in the butter cream

Rose cupcakes


·         150ml pot natural yogurt

·         3 eggs , beaten

·         1 tsp vanilla extract

·         175g golden caster sugar

·         140g self-raising flour

·         1 tsp baking powder

·         100g ground almonds

·         175g unsalted butter , melted



·         100g white chocolate

·         140g unsalted butter

·         140g icing sugar  

·         Line a 12-hole muffin tin with paper cases and heat oven to 190C/fan 170C/gas 5. In a jug, mix the yogurt, eggs and vanilla extract. Put the dry ingredients, plus a pinch of salt, into a large bowl and make a well in the middle.

·         Add the yogurty mix and melted butter, and quickly fold in with a spatula or metal spoon - don't overwork it. Spoon into the cases (they will be quite full) and bake for 18-20 mins or until golden, risen and springy to the touch. Cool for a few mins, then lift the cakes onto a wire rack to cool completely. Keep in an airtight container for up to 3 days or freeze as soon as possible.

·         White chocolate frosting: Melt the chocolate in the microwave on High for 1½ mins, stirring halfway. Leave to cool. Beat the butter and icing sugar in a large bowl until creamy. Beat in the chocolate. Cover and chill for up to one month.

·         Up to 48 hrs before serving (or the day before if it's really hot), bring the frosting back to room temperature, then spread over the cakes. Put the ribbon around the cakes now if you like, tying or glueing in place. Keep cool, out of direct sunlight.

Chocolate Cupcakes Recipe

Bake some cupcakes, decorate them with a fudgy topping and some jelly beans or anything you like, and stack them high!

Makes 12 cupcakes

For the cakes:

175g plain flour
1 tsp baking powder
A pinch of salt
25g cocoa powder
150g caster sugar
100g unsalted butter, very soft
2 large free-range eggs
125ml milk

For the topping:

100g plain chocolate
1 tbsp golden syrup
25g unsalted butter

A 12-hole muffin tray lined with paper muffin cases (or our funky paper cake cases!)

1) Preheat the oven to 180 degrees C (350F, Gas mark 4)
2) Place a large sieve over a mixing bowl. Tip the flour, baking powder, salt, cocoa powder and sugar into the sieve as you measure them, then sift into the bowl.
3) Add the butter to the bowl. Break the eggs into a small bowl then beat with a fork until a bit frothy.
4) Pour the eggs and milk into the bowl. Use a wooden spoon to mix all the ingredients together to make a smooth cake batter.
5) Carefully spoon the cake mixture into the paper cases, putting an equal amount into each one.
6) Put the cakes in the preheated oven to bake for 20 minutes, until just firm to the touch. Remove the tray from the oven and leave to cool for about 2 minutes. Transfer the cakes to a wire rack and leave to cool completely.
7) While the cakes are cooling, make the topping. Break up the chocolate and put it in a small heatproof bowl with the golden syrup and butter. Place the bowl over a saucepan filled with steaming hot but not boiling water. Stir gently with a wooden spoon until smooth and melted. Leave to cool for 5 minutes.
8) To finish the cakes, spoon the smooth runny topping on top of the cakes and add your decorations. Leave to set before eating. Store your cupcakes in an airtight container and eat within 4 days.


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