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Chocolate sponge, chocolate buttercream, chocolate drizzle and sprinkles. AMAZING chocolate cupcakes!
This is the best chocolate cupcake recipe you will ever find. Ever. (Even if I do say so myself!) Fluffy sponge, light buttercream and a delicious chocolate drizzle – what more could you want?!
Okay so maybe that is a slight reach, everyone has their own favourite recipes but honestly, this is my go-to chocolate cupcake recipe that I use when baking for absolutely any occasion, or just for a family gathering, or just myself – honestly they are utterly delicious.
The cupcakes are insanely light and fluffy, whilst also being moist. It means you can eat the whole cake and not feel guilty! I use butter, eggs, sugar, flour and cocoa powder to create my beautiful sponge – its nice and simple!
The buttercream isn’t made with real chocolate, it’s made with cocoa powder but I often find this easier and quicker and creates a lighter flavour! I use this cocoa powder as it creates a delicious taste and I love it!
When I was younger I would simply decorate a chocolate cupcake with melted chocolate or a simple chocolate ganache – but I find the ganache is better for an indulgent cake, whereas this buttercream recipe is simple yet yummy for any sort of cake, cupcakes, or celebration cake!
This recipe always has a HUGE thumbs up from people who try it, and I am not exaggerating this time! They are ideal for afternoon tea, a treat in the evening, a party, or just a boost on a monday morning!
Tips and tricks
I use this amazing white chocolate to make my drizzle for these chocolate cupcakes. I use it in almost all of my bakes that require white chocolate as it is just delicious. I added some chocolate sprinkles to my cupcakes but you can either add some of your choice or leave them off – you make the bake your own!
I use this muffin tin for this bake as you just line with cases and on you go! I use both my cases and sprinkles from Iced Jems as they are always so pretty! You can also freeze these little beauties and they will keep for up to 3 months! ENJOY!
- 175 g unsalted butter
- 175 g caster sugar/light brown sugar
- 3 large eggs
- 135 g self raising flour
- 40 g cocoa powder
- 1-3 tbsp whole milk
Chocolate Buttercream Frosting
- 150 g unsalted butter (room temperature)
- 300 g icing sugar
- 30-50 g cocoa powder
- 50 g white chocolate
- Heat your oven to 180ºC/160ºC fan and line a muffin tray with 12 cases.
- Beat the unsalted butter with the caster sugar/light brown sugar until fluffy.
- Add the eggs, self-raising flour and cocoa powder to the unsalted butter/sugar mix until well combined.
- If the mixture is too stiff you can add 1 tbsp whole milk at a time to get a smooth light consistency.
- Split the mixture evenly into your baking cups, then bake in the oven for 20 minutes, or until a skewer poked into one of the cakes comes out clean and they are springy to touch.
- Leave to cool fully on a cooling rack!
Chocolate Buttercream Frosting
- Beat the unsalted butter with an electric mixer for a couple of minutes to loosen.
- Gradually beat in the icing sugar until well combined, then add the cocoa powder and beat for 5 minutes until a silky lovely buttercream texture is produced. If the mixture is a little stiff, add one tbsp boiling water at a time till you reach the consistency you want!
- Pipe your buttercream frosting onto your cupcakes however you wish!
- Once iced, melt the white chocolate (in a heat proof bowl in the microwave in short bursts or over a pan of simmering water) and drizzle over the top.
- Add perhaps some sprinkles to finish off!
- This recipe was one of the first I posted on this blog but I decided to repost it with a few tiny little additions!
- These will last for 3 days in an airtight container, or you can freeze them for up to 3 months!
- I use this muffin tin
- I use this cocoa powder
- I use this white chocolate
- I get my baking cups from here - Iced Jems
- I get my sprinkles from here - Iced Jems
- I use this to portion my mix into the baking cups - 5cm scoop
Find my other recipes on my Recipes Page!
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