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!
Thank you sooooo much these cupcakes are delicious 😋 I will not be sharing!
Ahh thank you so much I am glad you enjoyed!xx
Hi, your recipes are amazing. I have tried the chocolate cupcakes, mint aero cheesecake and Oreo cake. All have been delicious. Thank you so much for sharing your recipes.
Hi Jane ! I was just wondering if I wanted to make 6 instead of 12 should I just half everything in the recipe ? Thankyou x
Yes, but it’s hard to half an egg – so I recommend making 4 or 8 so you use either 1/3 or 2/3 of the recipe x
Hi can I ask can I use medium eggs? If so how many and how would I change the recipe? Thankyou!
Yes you can! Use 150g sugar/butter, 125g flour/25g cocoa and 3 medium eggs x
Any tips for a smooth buttercream? Followed the recipe & added the boiling water etc a tbsp at a time but didn’t want to add too much – mixture wasn’t grainy to taste but just didn’t look as smooth as yours does, despite me beating the cocoa powder etc for 5 mins as advised.. any help would be much appreciated!
What was the difference between mine and yours?
they just weren’t as smooth, i also made the vanilla ones and that buttercream turned out so nice & smooth & creamy but the chocolate one just seemed off – is there any way i could send a photo of it so you can see what i mean,
I’ve tried sieving the cocoa powder and icing sugar and it worked brilliantly. Hope it helps x
Hi, I’m looking at making this, but also making the Nutella cake: is the cake mixture basically the same but just less for the cupcakes? Thankyou 🙂
Or Isit possible to tell me the amounts if I wanted to make this into a 3 layer cake? Thanks
Yes they are basically the same – if you want to do three layers just follow the Nutella Cake recipe x
Hi they taste fab but are peeling away from the cases when cooling?
This can often mean that they are under baked, but it can also depend on the cases! x
If I made this mixture of a Thursday. Would it be okay to only use that mixture the next day to cook the buns or am I best to cook the buns once mixture is made.
I always believe cake mix needs to be baked straight away because of the chemical reaction between the ingredients x
Hi Jane, I’ve made these today cant wait to eat them later 😛 When I did the buttercream I mistakenly added milk to loosen the mixture instead of hot boiling water. The buttercream seems to have worked out ok, slightly bitty with the cocoa powder. What is the difference using the hot boiling water as opposed to the milk? Thank you
Generally I find the boiling water is better, as sometimes milk can make it split a bit (and also doesn’t last as long due to the freshness of the milk) x
Hey Jane LOVE all your recipes. I want to make a chocolate 3 layer 6 inch cake, do I double this recipe? Thank yyou so much
Yes, that should work!!
how many medium eggs would i use fr this recipe please excited to try!
I would personally use 150g sugar/butter, 125g flour, 25g cocoa and three medium eggs!
I followed the recipe and used those ice gem cup cases but I only filled out 10 of them and also they didnt rise to the top its asif there wasnt enough mixture?
Are they supposed to rise above the cases?
X
They don’t rise above the cases – a few can be slightly differently sized, but I always get 12 out of mine x
Hi, does the case ever loosen from the cupcake? I’m not sure how to prevent this if you’ve any tips.
Thanks
Not for me, no – if this happen it usually means the cake is cooling too quickly so moisture, or the cupcake needed a bit longer baking so the moisture causes a problem again. It can happen with any type of cupcake case! x
Hello, would it be possible to use the evaporated milk buttercream from your chocolate fudge cake recipe to pipe onto these cupcakes? I made that cake last week and the buttercream was divine!!
Have a look at my chocolate fudge cupcakes post x
Hi Jane,
Me again.
I’m also wanting to make 15 of these. Again how would I adapt this recipe? Thank you 🙂 x
I would use a four egg mix/200g dry (so add on 1/3 more!) and split between 15!
Hi Jane! What difference will using cater or vitamin sugar make? Just made your mint ones with the brown sugar and they were so moist!
Thank you so much. Hoping to start a home baking business soon and living trying your recipes!!
Wow autocorrect 😂😂😂 that was meant to say caster or brown sugar!!! 🤣🤣
So for any cupcakes, you can use caster sugar or brown sugar – these are my old classic chocolate cupcakes (cakes do more commonly use caster sugar) but these days I use light brown as I love it with chocolate cupcakes!