Chocolate Cupcakes!
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Chocolate sponge, chocolate buttercream, chocolate drizzle and sprinkles. AMAZING chocolate cupcakes!
Chocolate cupcakes
This really is the best chocolate cupcake recipe you will ever find. Ever. (Even if I do say so myself) The sponge is beautifully fluffy, the buttercream is light as air, and the drizzle on top just finishes everything off perfectly. They’re the kind of cupcakes that disappear from the tin faster than you can make them, which is always a good sign if you ask me!
Okay, maybe that’s a bold statement. everyone has their own favourite chocolate cupcake recipe, but honestly, this one never lets me down. Just like my Back to Basics – Chocolate Cake and my Lemon Drizzle Loaf Cake it’s my go-to whenever I need a quick bake for a birthday, bake sale, or even just a quiet weekend treat. They’re simple to make, incredibly chocolatey, and guaranteed to make your kitchen smell divine. Whether you’re baking for a crowd or just for yourself (no judgment here), these are always a winner.
Chocolate sponge
Let’s talk about that sponge, because it’s everything. These cupcakes are insanely light and fluffy while still being lovely and moist, which is exactly what you want from a chocolate bake. The key is using good-quality butter and cocoa powder, and not over-mixing. It’s that balance that gives you the perfect soft crumb and that melt-in-the-mouth texture that keeps you coming back for “just one more”.
- Butter – I use unsalted butter or a good quality baking spread
- Eggs – usually I go for medium eggs but for this recipe 3x large eggs are best
- Sugar – caster or light brown sugar provides the rich flavour you’re looking for in a chocolate sponge
- Flour – self-raising flour will ensure the individual cupcakes have the perfect fluffy rise
- Cocoa powder – a good quality cocoa powder is key for the perfect, deep, rich chocolate sponge
- Whole milk – optional if the mixture is too stiff and 1x tbsp is usually enough to loosen the mixture
A classic sponge that just works. The cocoa gives it that rich depth of flavour without being too dark or bitter, which makes these cupcakes perfect for everyone. You can easily double the recipe if you’re baking for a bigger occasion, or halve it if you just fancy a small batch. It’s that kind of versatile bake you’ll end up memorising after a few goes.
Buttercream
Now for the buttercream… this dreamy swirl of chocolate loveliness that sits proudly on top of each cupcake. It’s not made with melted chocolate, but with cocoa powder instead, and I actually prefer it that way. Cocoa powder gives the buttercream a lighter texture, which means it pipes beautifully and isn’t too rich. I use my French/4B piping tip to get the perfect swirls of buttercream before adding the drizzle.
I know some people like to use melted chocolate in their frosting, but honestly, this cocoa version is so easy and dependable. A few minutes with the mixer and you’ll have the silkiest, creamiest buttercream you could ask for. I always recommend beating the butter on its own for a few minutes first, it makes the biggest difference in texture. Once it’s ready, you can pipe tall swirls, spread it rustic-style, or even fill the centre of your cupcakes for an extra hit of chocolate.
Decoration
When I was younger, I’d always finish chocolate cupcakes with just a drizzle of melted chocolate, quick, simple, and totally delicious. These days, I still love a drizzle, but I’ve levelled it up a little! A touch of melted white chocolate adds such a lovely contrast against the dark sponge and frosting, and it makes them look so pretty. It’s the kind of decoration that looks fancy, but honestly, it takes seconds.
And of course… sprinkles. You know I love a sprinkle moment! I usually go for classic gold or chocolate ones, they glisten on top and just make everything feel a bit more special. They’re perfect for birthdays, bake sales, or even just brightening up a gloomy Monday. As always, you can make it your own, colourful, minimalist, metallic, whatever makes you smile when you open that cake tin!
Tips and tricks
- I use this amazing white chocolate to make my drizzle for these chocolate cupcakes.
- 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 cupcake tray for this bake as you just line with cases and on you go.
- These will last for 3 days in an airtight container.
- You can also freeze these little beauties and they will keep for up to 3 months.
Chocolate Cupcakes
Ingredients
Cupcakes
- 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
Decoration
- 50 g white chocolate
- sprinkles
Instructions
Cupcakes
- 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!
Decoration
- 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!
Notes
- I use this amazing white chocolate to make my drizzle for these chocolate cupcakes.
- 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 cupcake tray for this bake as you just line with cases and on you go!
- These will last for 3 days in an airtight container.
- You can also freeze these little beauties and they will keep for up to 3 months! ENJOY!
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
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
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!
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!
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
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.
Hi, i used Sainsbury’s plain white wrappers, I’ll try them with another brand hopefully that’s it sorted. Thanks 😃
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.
Can I double
This to make a cake?! It’s sooo goood!!!
Yes you can!
First successful choc cupcakes according to my very fussy husband!!
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
Hiya! You do, but you can’t halve 3 eggs. You need the same weight of eggs as everything else, so maybe buy small eggs and use two?
Nothing beats a great chocolate cupcake! These look amazing!
Thank you!
These were delicious and worked out really well! Thanks for the great recipe, I’ll definitely be posting about these 🙂
Yay! I’m so glad! 🙂 if you post on your blog about them or anywhere please link back to me! ❤️
Of course I will, don’t worry ? ?
thank you!! ❤️
Hi,
It looks yummy! I love cupcakes.
Thnx for posting this recipe.
Thanks!!
Can I ask what size eggs please.
I use a free range box which doesn’t have specific sizes, but medium will be best!
I love the way you decorated these cupcakes! They look so pretty and delicious of course, I would not want to share!
Haha thank you so much, Jenna! I struggle with letting anyone else have one…
Looks delicious! I’ve also been looking for a simple choc buttercream! This one sounds awesome too 🙂 Thanks!
Awwh thank you so much! I’m glad I could help! 🙂
Where can I buy these chocolate balls ?
I buy them from supermarkets near me such as Asda or Tesco 🙂 most places will probably stock them!
loving the cupcakes!!!!!
Thankyouu!!