The Most Chocolatey Cupcake Recipe - Ella Elizabeth
post-template-default,single,single-post,postid-1801,single-format-standard,wc-shortcodes-font-awesome-enabled,ajax_fade,page_not_loaded,,select-theme-ver-3.3,paspartu_enabled,wpb-js-composer js-comp-ver-4.12,vc_responsive

The Most Chocolatey Cupcake Recipe


I don’t know about you but I am a chocoholic and also I love baking. I find it so therapeutic and relaxing. Over the last few years I have been really honing my baking skills and trying out loads of recipes as well as creating some of my own.

This one is a family recipe that has been passed down to me and I have tweaked it to make the most delicious chocolate cupcake recipe. I have used this recipe for so long now, it is tried and tested. The cupcakes taste amazing and are really easy to make. This is the perfect cupcake recipe for a first time baker.

The cupcakes are really rich and the chocolate chips add fudgy textures to the sponge. Also they are really nice to eat when they just out the oven with the warm melted gooey chocolate chips.

IMG_4343 IMG_4365

These are the perfect cupcakes for any occasion and they are really easy to customise. For example, you could add white chocolate chips as well for a double chocolate dose.

You can decorate them however you want as well. The icing is really easy to pipe however I just use two teaspoons and dollop the icing on and smooth it out to create a nice shape which is so easy.

IMG_4374 IMG_4381 IMG_4404IMG_4408 IMG_4413

Cake Ingredients
butter 4oz
caster sugar 4oz
vanilla extract 1 teaspoon
2 eggs
self raising flour 6oz
cocoa powder 3 heaped tablespoons
milk up to 6 tablespoons
bar of Cadburys chocolate (cut into chunks)

Chocolate Butter Icing
butter 4oz
vanilla extract ¼ teaspoon
icing sugar 6oz
coca powder 2 heap tablespoon
milk 5tbsp
Plus any decorations – I used different types of chocolate sprinkles.

  1. Preheat the oven to 180c
  2. Cream the butter and caster sugar together in a bowl until fully combined. Add the vanilla extract and one egg mix with a wooden spoon to avoid curdling. Also you can add a tablespoon of the self-raising flour if you see it start to curdle as well. Then add the second egg and combine fully.
  3. Next sift in the cocoa powder and self-raising flour and fold in until fully combined.
  4. Finally fold in the chocolate chips and make sure they are well mixed through the cake mix.
  5. Fill you cupcake tin with liners. I filled 12 liners up with my cake mix.
  6. Bake for 15 – 20mins, once out the oven leave to cool.

Icing Recipe

  1. Cream the butter and icing sugar together until all the icing sugar and butter lumps are gone and all smooth.
  2. Add the vanilla and cocoa powder, mix really well. It will be a very thick mixture so this is where the milk comes in. Add the milk and mix add more if needed. You want a smooth thick paste that you can easily run your spoon through.
  3. Finally it is time to ice your cup cakes and add all your toppings. I used a variety of chocolate sprinkles that I found at the supermarket. The cakes will last up to a week in an air tight container.

IMG_4430 IMG_4434

newnew newlogo66

No Comments

Post a Comment