Chocolate Cupcakes!

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Chocolate Sponges, Chocolate Buttercream, Chocolate Drizzle and Sprinkles. AMAZING Chocolate Cupcakes!

This is the best chocolate cupcake recipe you will ever find. Ever.

Okay so maybe that is an exaggeration, everyone has their own favourite recipes but honestly, this is my go-to chocolate cupcake recipe that I use when selling cupcakes to customers for occasions, or just for a family gathering – honestly it is 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!

The buttercream isn’t made with real chocolate, its made with cocoa powder but I often find this easier and quicker and creates a lighter flavour! 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 ideal for cakes, cupcakes, or celebration cakes!

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!

I bought these utterly gorgeous little Iced Jems Baking Cups as I am obsessed with them. They are amazing as you can put the cups onto a flat tray rather than in a muffin case, so if you do have a little mixture left over you can still fit them onto the same shelf in the oven! When you go to eat the cupcake, the case itself pulls out and ends up being almost its own little plate! I can’t get over them. They’re amazing and so cute. Buy them HERE!

This recipe makes 12 cupcakes


– 175g Unsalted Butter/Stork
– 175g Caster Sugar/Light Brown Sugar
– 3 Large Eggs
– 135g Self Raising Flour
– 40g Cocoa Powder
– 1-3tbsp Whole Milk

– 150g Unsalted Butter, room temperature
– 300g Icing Sugar
– 30-50g Cocoa Powder
– 1-2tbsp Boiling Water

– 50g White Chocolate
– Chocolate balls/Sprinkles


1) To make the Cupcakes – Heat your oven to 180C/160 Fan/350F and line a cupcake/muffin tin with 12 cases or put 12 Iced Jems Baking Cups onto a flat tray!

2) Beat the butter/margerine with the Sugar until fluffy, add in the eggs, self-raising flour and cocoa powder with the butter/sugar mix until well combined

3) If the mixture is too stiff you can add a little bit of milk at a time to get a smooth light consistency.

4) Bake in the oven for 15-20 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!

5) To make the Chocolate Buttercream – Beat the butter with an electric mixer for a couple of minutes to loosen it – 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 tablespoon of boiling water at a time till you reach the consistency you want!

6) To decorate the Cupcakes – I used a 2D Closed Star Piping Tip to decorate my cakes but you can do whatever you like! I pipe my cupcakes like an ice-cream at the beach looks so its the perfect ratio of buttercream to cake.

7) Once iced, melt the chocolate in a heat proof bowl in the microwave in short bursts or over a pan of simmering water and drizzle over the top and then add a sprinkle of chocolate balls to boot!

Tips and Ideas

I nearly always prefer the all in one method of baking – if using a machine I would simply just bung all the cupcake ingredients together and mix well, but when mixing with good ol’ elbow grease I make sure that I cream the butter and sugar first so that there are no lumps. Be careful not to over bake the cakes or you might lose the light texture!

This recipe was one of the first I posted on this blog but I decided to repost it with a few tiny little additions!

I used a 2D Closed Star Piping Tip to decorate my cakes as they get the nice swirl!

These will last for 3 days in an airtight container!


Find my other Cupcake & Chocolate Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.



  1. Thank you for such an amazing recipe. It’s just beautiful. Hubby was well impressed. I can see these being a permanent fixture in my banking future.

  2. Hey
    I have a question. I’m making these cupcakes tomorrow. But I want 6 of the cupcakes to have chocolate flavoured buttercream and the other 6 to be vanilla flavoured buttercream. How do I split the ingredients so that I can have 2 different flavoured buttercream? Could you give me exact amounts to the ingredients please as I’m gifting these to a friend and I don’t want to go wrong 🙈
    Thank you x

  3. Hey. Do you have to use milk in this recipe or is it just based on consistency? I don’t have whole milk. I just have semi skimmed. Does that make a difference? Thank you

  4. Hi Jane,
    Cupcakes turned out to be delicious – but the frosting was very light in colour. I’m wondering whether it might be the cocoa powder that I use? What brand do you use and recommend? Thanks

  5. This cupcakes are delicious! Definitely on my daughters favourite cupcake recipe. Thank you jane your recipes are fantastic x

  6. Hi. I usually use whatever I have in the fridge to make cakes etc and they come out ok (normally Flora Buttery). Would these come out ok with Flora Buttery do you think? Thanks

  7. Hi Jane – I love these cupcakes and I wanted to ask if you have ever made a batch and frozen them? I have a lot to make for the weekend so I was hoping to try and get ahead and make a couple of batches and freeze them in advance. They need to be ok for Sunday so I thought tomorrow would be too soon to make them and leave them out. Have you got any tips you could give me? Thank you! Paula

    1. I personally always think fresh is best, but obviously if you are unable to bake them all last minute then they can be frozen. You just need to make sure that you wait for them to cool fully first, and use a sturdy cupcake case so the moisture from defrosting doesn’t make the cases peel! I store them in a plastic container and they freeze beautifully! x

  8. Recently stumbled upon your YouTube channel and your blog, made these today and your Oreo cheesecake the other day and they turned out AMAZING. Thanks so much for these recipes!

  9. I’ve been searching all morning for a good chocolate buttercream recipe that isn’t too faffy and makes the right amount for 12 cupcakes. Don’t know why I didn’t just come to your blog first as I ALWAYS end up here when I’m looking for something. Thanks!

  10. Hi, these taste fab, slight problem I keep having, I’d appreciate if you could help……when I make them they keep pulling away from the wrappers 😫 any ideas? Thanks

    1. What brand of cupcake cases do you use? Sometimes it can be down to that. Also, do you store them in a completely airtight container? Sometimes it can be down to excess Moisture and the lack of air causing them to fall off.

    2. Hi, i used Sainsbury’s plain white wrappers, I’ll try them with another brand hopefully that’s it sorted. Thanks 😃

    3. Hiya! Oh okay, yes it could be those. I would also make sure they are 100% cooled, and store them in a cake box type box rather than airtight if you’ve struggled with them coming off! Thanks.

  11. Hi Jane
    Probably a very stupid question but I want to use your chocolate cupcake recipe, but just make 6. Do I literally halve the ingredients? x

  12. I love the way you decorated these cupcakes! They look so pretty and delicious of course, I would not want to share!

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