Chocolate Cupcakes

Name: Chocolate Cupcakes
Total time: 1 h 7 min
Yield: 4 servings
Ingredients: 120 g Plain flour; 150 g Caster sugar; 30 g Cocoa powder; 1 tsp Baking powder; 0.5 tsp Bicarbonate of soda; 1 pinch Fine salt; 2 piece Egg; 120 ml Whole milk; 60 ml Sunflower oil; 1 tsp Vanilla extract; 60 g Dark chocolate; 115 g Butter; 230 g Icing sugar

1 hr 6 min · 12 min active · makes ~1 kg · Easy

Cocoa powder cupcakes, leavened with bicarbonate of soda for a tender crumb, topped with a buttercream of melted dark chocolate.

See more →

Chocolate Cupcakes

Cocoa powder cupcakes, leavened with bicarbonate of soda for a tender crumb, topped with a buttercream of melted dark chocolate.

See more →

TOTAL TIME

1 hr 6 min

ACTIVE TIME

12 min

QUANTITY

~1 kg

DIFFICULTY

Easy

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/13

Tools0/13

Ingredients

0/13 gathered · 4 servings

120g

150g

30g

1tsp

0.5tsp

1pinch

2piece

120ml

60ml

1tsp

60g

115g

230g

#	Quantity	Notes	State
1	120g	—	—
2	150g	—	—
3	30g	—	—
4	1tsp	—	—
5	0.5tsp	—	—
6	1pinch	—	—
7	2piece	—	—
8	120ml	—	—
9	60ml	—	—
10	1tsp	—	—
11	60g	—	—
12	115g	—	—
13	230g	—	—

Tools

15 items

Procedure

34 steps

1 of 34

Turn the oven on to 180 °C and let it come up to temperature while you prepare the batter.

180°C

⏱ 10 min

2 of 34

Drop a paper case into each of 8 holes of the muffin tin.

⏱ 30s

3 of 34

Tip the flour into the large mixing bowl.

Plain flour · 120 g

⏱ 10s

ResultPlain flour

4 of 34

Sift the flour through a sieve, shaking it back and forth until all of it has passed through and sits light and lump-free in the bowl.

⏱ 20s

ResultSifted flour

5 of 34

Add the caster sugar to the bowl.

Caster sugar · 150 g

⏱ 5s

ResultSifted flour and caster sugar

6 of 34

Tip the cocoa powder into the large mixing bowl with the flour and sugar.

Cocoa powder · 30 g

⏱ 10s

ResultSifted flour and caster sugar and cocoa powder

7 of 34

Sift the cocoa powder through the sieve into the bowl, shaking it until all of it has passed through and combined with the flour and sugar.

⏱ 15s

ResultDry cupcake mixture

8 of 34

Add the baking powder to the dry mixture.

Baking powder · 1 tsp

⏱ 5s

ResultDry cupcake mixture and baking powder

9 of 34

Add the bicarbonate of soda to the dry mixture.

Bicarbonate of soda · 0.5 tsp

⏱ 5s

ResultDry cupcake mixture and baking powder and bicarbonate of soda

10 of 34

Add the pinch of salt to the dry mixture.

Fine salt · 1 pinch

⏱ 5s

ResultDry cupcake and baking powder mixture

11 of 34

Crack the eggs into a medium bowl, discarding the shells.

Egg · 2 piece

⏱ 10s

ResultEgg

12 of 34

Pour the milk into the bowl with the eggs.

Whole milk · 120 ml

⏱ 5s

ResultEgg and whole milk

13 of 34

Add the sunflower oil to the bowl.

Sunflower oil · 60 ml

⏱ 5s

ResultEgg and whole milk and sunflower oil

14 of 34

Add the vanilla extract to the bowl.

Vanilla extract · 1 tsp

⏱ 5s

ResultEgg mixture

15 of 34

Whisk the eggs, milk, oil and vanilla together until smooth and fully combined.

⏱ 20s

ResultWet cupcake mixture

16 of 34

Pour the wet mixture into the dry mixture in the large mixing bowl.

Wet cupcake mixture · step 15

⏱ 10s

ResultDry cupcake and baking powder mixture

17 of 34

Whisk everything together until you have a smooth, lump-free batter, taking care not to over-mix.

⏱ 30s

ResultChocolate cupcake batter

18 of 34

Divide the batter evenly among the 8 paper cases, filling each about two-thirds full.

Chocolate cupcake batter · step 17

⏱ 40s

ResultChocolate cupcake batter

19 of 34

Slide the muffin tin into the oven.

⏱ 10s

ResultChocolate cupcake batter

20 of 34

Bake until the cupcakes are risen, springy to the touch and a skewer inserted into the centre comes out clean.

180°C

⏱ 20 min

ResultBaked chocolate cupcakes

21 of 34

Using oven gloves, lift the muffin tin out of the oven and set it on the kitchen counter.

⏱ 15s

ResultBaked chocolate cupcakes

22 of 34

Leave the cupcakes in the tin for 5 minutes until they are cool enough to handle.

⏱ 5 min

ResultPart-cooled cupcakes

23 of 34

Lift the cupcakes out of the tin and stand them on a wire rack.

Part-cooled cupcakes · step 22

⏱ 30s

ResultPart-cooled cupcakes

24 of 34

Leave the cupcakes on the rack until they are completely cold before frosting.

⏱ 30 min

ResultCompletely cooled cupcakes

25 of 34

Break the dark chocolate into small pieces and place them in a small heatproof bowl.

Dark chocolate · 60 g

⏱ 10s

ResultDark chocolate

26 of 34

Set the bowl over a saucepan of barely simmering water, stirring gently until the chocolate is fully melted and smooth, then remove from the heat and leave to cool slightly.

⏱ 1 min

ResultMelted dark chocolateused in step 32

27 of 34

Put the butter into a medium mixing bowl.

Butter · 115 g

⏱ 5s

ResultButter

28 of 34

Beat the butter with a whisk until it is very pale, light and fluffy.

⏱ 2 min

ResultBeaten butter

29 of 34

Tip the icing sugar into the medium mixing bowl with the beaten butter.

Icing sugar · 230 g

⏱ 5s

ResultBeaten butter and icing sugar

30 of 34

Sift the icing sugar through a sieve held over the bowl, shaking it until all of it has passed through and sits on top of the butter with no lumps.

⏱ 20s

ResultSifted icing sugar and butter

31 of 34

Beat the icing sugar into the butter, starting slowly to avoid a cloud of sugar, then increasing speed until the mixture is smooth and fluffy.

⏱ 1 min 30s

ResultButtercream base

32 of 34

Pour the cooled melted chocolate into the buttercream.

Melted dark chocolate · step 26

⏱ 10s

ResultMelted dark chocolate and buttercream base

33 of 34

Beat the chocolate into the buttercream until it is thoroughly combined, smooth and glossy.

⏱ 1 min

ResultChocolate buttercream

34 of 34

Spoon the chocolate buttercream generously onto each cooled cupcake and spread it in a swooping motion with a palette knife so each one is thickly and evenly frosted.

Chocolate buttercream · step 33

⏱ 2 min

ResultChocolate Cupcakes

Total Time1 hr 6 min

#	Product	Tool	Action
1	—	180°C	Turn the oven on to 180 °C and let it come up to temperature while you prepare the batter.⏱ 10 min
2	—		Drop a paper case into each of 8 holes of the muffin tin.⏱ 30s
3	120 g		Tip the flour into the large mixing bowl.⏱ 10sResultPlain flour
4	—		Sift the flour through a sieve, shaking it back and forth until all of it has passed through and sits light and lump-free in the bowl.⏱ 20sResultSifted flour
5	150 g		Add the caster sugar to the bowl.⏱ 5sResultSifted flour and caster sugar
6	30 g		Tip the cocoa powder into the large mixing bowl with the flour and sugar.⏱ 10sResultSifted flour and caster sugar and cocoa powder
7	—		Sift the cocoa powder through the sieve into the bowl, shaking it until all of it has passed through and combined with the flour and sugar.⏱ 15sResultDry cupcake mixture
8	1 tsp		Add the baking powder to the dry mixture.⏱ 5sResultDry cupcake mixture and baking powder
9	0.5 tsp		Add the bicarbonate of soda to the dry mixture.⏱ 5sResultDry cupcake mixture and baking powder and bicarbonate of soda
10	1 pinch		Add the pinch of salt to the dry mixture.⏱ 5sResultDry cupcake and baking powder mixture
11	2 piece		Crack the eggs into a medium bowl, discarding the shells.⏱ 10sResultEgg
12	120 ml		Pour the milk into the bowl with the eggs.⏱ 5sResultEgg and whole milk
13	60 ml		Add the sunflower oil to the bowl.⏱ 5sResultEgg and whole milk and sunflower oil
14	1 tsp		Add the vanilla extract to the bowl.⏱ 5sResultEgg mixture
15	—		Whisk the eggs, milk, oil and vanilla together until smooth and fully combined.⏱ 20sResultWet cupcake mixture
16	Wet cupcake mixturestep 15		Pour the wet mixture into the dry mixture in the large mixing bowl.⏱ 10sResultDry cupcake and baking powder mixture
17	—		Whisk everything together until you have a smooth, lump-free batter, taking care not to over-mix.⏱ 30sResultChocolate cupcake batter
18	Chocolate cupcake batterstep 17		Divide the batter evenly among the 8 paper cases, filling each about two-thirds full.⏱ 40sResultChocolate cupcake batter
19	—		Slide the muffin tin into the oven.⏱ 10sResultChocolate cupcake batter
20	—	180°C	Bake until the cupcakes are risen, springy to the touch and a skewer inserted into the centre comes out clean.⏱ 20 minResultBaked chocolate cupcakes
21	—		Using oven gloves, lift the muffin tin out of the oven and set it on the kitchen counter.⏱ 15sResultBaked chocolate cupcakes
22	—		Leave the cupcakes in the tin for 5 minutes until they are cool enough to handle.⏱ 5 minResultPart-cooled cupcakes
23	Part-cooled cupcakesstep 22		Lift the cupcakes out of the tin and stand them on a wire rack.⏱ 30sResultPart-cooled cupcakes
24	—		Leave the cupcakes on the rack until they are completely cold before frosting.⏱ 30 minResultCompletely cooled cupcakes
25	60 g		Break the dark chocolate into small pieces and place them in a small heatproof bowl.⏱ 10sResultDark chocolate
26	—		Set the bowl over a saucepan of barely simmering water, stirring gently until the chocolate is fully melted and smooth, then remove from the heat and leave to cool slightly.⏱ 1 minResultMelted dark chocolateused in step 32
27	115 g		Put the butter into a medium mixing bowl.⏱ 5sResultButter
28	—		Beat the butter with a whisk until it is very pale, light and fluffy.⏱ 2 minResultBeaten butter
29	230 g		Tip the icing sugar into the medium mixing bowl with the beaten butter.⏱ 5sResultBeaten butter and icing sugar
30	—		Sift the icing sugar through a sieve held over the bowl, shaking it until all of it has passed through and sits on top of the butter with no lumps.⏱ 20sResultSifted icing sugar and butter
31	—		Beat the icing sugar into the butter, starting slowly to avoid a cloud of sugar, then increasing speed until the mixture is smooth and fluffy.⏱ 1 min 30sResultButtercream base
32	Melted dark chocolatestep 26		Pour the cooled melted chocolate into the buttercream.⏱ 10sResultMelted dark chocolate and buttercream base
33	—		Beat the chocolate into the buttercream until it is thoroughly combined, smooth and glossy.⏱ 1 minResultChocolate buttercream
34	Chocolate buttercreamstep 33		Spoon the chocolate buttercream generously onto each cooled cupcake and spread it in a swooping motion with a palette knife so each one is thickly and evenly frosted.⏱ 2 minResultChocolate Cupcakes
Total Time			1 hr 6 min

Serving

A batch eaten a portion at a time — about 4 portions. Serve what is wanted now and keep the rest.

Nutrition

per serving

Estimated · pre-cooking · 92% ingredients covered

Nutrient	Per serving
	982kcal
	11g
	48g
	22g
	131g
	100g
	5g
	408mg

Ingredients0/13

Tools0/13

Recipe

Chocolate Cupcakes

Cocoa powder cupcakes, leavened with bicarbonate of soda for a tender crumb, topped with a buttercream of melted dark chocolate.

What you’ll doYou will sift flour, cocoa powder, and leavening together, then whisk eggs, milk, oil and vanilla into a wet mixture. Fold the two together and divide into paper cases, then bake until risen and a skewer comes clean. While they cool, you will beat butter until fluffy, sift in icing sugar, fold in melted chocolate, and spread the buttercream thickly over each cold cupcake.

Serves4

Total1 hr 6 min

LevelEasy

Ingredients

Plain flour120 g
Caster sugar150 g
Cocoa powder30 g
Baking powder1 tsp
Bicarbonate of soda0.5 tsp
Fine salt1 pinch
Egg2 piece
Whole milk120 ml
Sunflower oil60 ml
Vanilla extract1 tsp
Dark chocolate60 g
Butter115 g
Icing sugar230 g

Tools

SievePaper caseLarge mixing bowlOvenMedium mixing bowlPalette knifeMedium bowlWire rackSkewerWhiskSmall heatproof bowlMuffin tinOven glovePaper casesSkewers

Method

Turn the oven on to 180 °C and let it come up to temperature while you prepare the batter.

180°C10 minOven

Drop a paper case into each of 8 holes of the muffin tin.

30sMuffin tin, Paper cases

Tip the flour into the large mixing bowl.

10sLarge mixing bowlPlain flour · 120 g

Sift the flour through a sieve, shaking it back and forth until all of it has passed through and sits light and lump-free in the bowl.

20sLarge mixing bowl, Sieve

Add the caster sugar to the bowl.

5sLarge mixing bowlCaster sugar · 150 g

Tip the cocoa powder into the large mixing bowl with the flour and sugar.

10sLarge mixing bowlCocoa powder · 30 g

Sift the cocoa powder through the sieve into the bowl, shaking it until all of it has passed through and combined with the flour and sugar.

15sLarge mixing bowl, Sieve

Add the baking powder to the dry mixture.

5sLarge mixing bowlBaking powder · 1 tsp

Add the bicarbonate of soda to the dry mixture.

5sLarge mixing bowlBicarbonate of soda · 0.5 tsp

Add the pinch of salt to the dry mixture.

5sLarge mixing bowlFine salt · 1 pinch

Crack the eggs into a medium bowl, discarding the shells.

10sMedium bowlEgg · 2 piece

Pour the milk into the bowl with the eggs.

5sMedium bowlWhole milk · 120 ml

Add the sunflower oil to the bowl.

5sMedium bowlSunflower oil · 60 ml

Add the vanilla extract to the bowl.

5sMedium bowlVanilla extract · 1 tsp

Whisk the eggs, milk, oil and vanilla together until smooth and fully combined.

20sMedium bowl, Whisk

Pour the wet mixture into the dry mixture in the large mixing bowl.

10sLarge mixing bowlWet cupcake mixture · step 15

Whisk everything together until you have a smooth, lump-free batter, taking care not to over-mix.

30sLarge mixing bowl, Whisk

Divide the batter evenly among the 8 paper cases, filling each about two-thirds full.

40sMuffin tinChocolate cupcake batter · step 17

Slide the muffin tin into the oven.

10sMuffin tin, Oven, Oven glove

Bake until the cupcakes are risen, springy to the touch and a skewer inserted into the centre comes out clean.

180°C20 minMuffin tin, Oven, Skewers

Using oven gloves, lift the muffin tin out of the oven and set it on the kitchen counter.

15sMuffin tin, Oven, Oven glove

Leave the cupcakes in the tin for 5 minutes until they are cool enough to handle.

5 minMuffin tin

Lift the cupcakes out of the tin and stand them on a wire rack.

30sWire rackPart-cooled cupcakes · step 22

Leave the cupcakes on the rack until they are completely cold before frosting.

30 minWire rack

Break the dark chocolate into small pieces and place them in a small heatproof bowl.

10sSmall heatproof bowlDark chocolate · 60 g

Set the bowl over a saucepan of barely simmering water, stirring gently until the chocolate is fully melted and smooth, then remove from the heat and leave to cool slightly.

Result · Melted dark chocolate · used in step 32

1 minSmall heatproof bowl

Put the butter into a medium mixing bowl.

5sMedium mixing bowlButter · 115 g

Beat the butter with a whisk until it is very pale, light and fluffy.

2 minMedium mixing bowl, Whisk

Tip the icing sugar into the medium mixing bowl with the beaten butter.

5sMedium mixing bowlIcing sugar · 230 g

Sift the icing sugar through a sieve held over the bowl, shaking it until all of it has passed through and sits on top of the butter with no lumps.

20sMedium mixing bowl, Sieve

Beat the icing sugar into the butter, starting slowly to avoid a cloud of sugar, then increasing speed until the mixture is smooth and fluffy.

1 min 30sMedium mixing bowl, Whisk

Pour the cooled melted chocolate into the buttercream.

10sMedium mixing bowlMelted dark chocolate · step 26

Beat the chocolate into the buttercream until it is thoroughly combined, smooth and glossy.

1 minMedium mixing bowl, Whisk

Spoon the chocolate buttercream generously onto each cooled cupcake and spread it in a swooping motion with a palette knife so each one is thickly and evenly frosted.

Result · Chocolate Cupcakes

2 minWire rack, Palette knifeChocolate buttercream · step 33

Printed 8 October 2026