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    Home » Recipes » Cakes & Cupcakes » Quick & Easy Chocolate Cupcakes

    Quick & Easy Chocolate Cupcakes

    Published: Mar 4, 2020 · Modified: Mar 4, 2020 by Lucy · This post may contain affiliate links · 42 Comments

    Jump to Recipe
    Chocolate cupcakes in pink cupcake cases topped with frosting and colourful sprinkles.

    Our famous chocolate cupcakes with chocolate fudge frosting really are the best! So simple to make and perfect for birthday parties.

    Chocolate cupcakes in pink cupcake cases topped with frosting and colourful sprinkles.

    You only need one chocolate cupcake recipe in your life... and it's THIS ONE! It's the best and easiest chocolate cupcake recipe you'll ever try - and makes the most deliciously moist cupcakes. Between this chocolate cupcake recipe and our famous vanilla cupcake recipe... you'll be baking perfect cupcakes forever!

    100s and 1000s on top of chocolate frosted cakes.

    The Ingredients For The Best Chocolate Cupcakes

    *Scroll to the printable recipe card at the bottom for ingredient quantities and instructions 

    For The Chocolate Cupcakes:

    • butter (unsalted butter)
    • caster sugar (also known as superfine sugar)
    • eggs
    • vanilla extract
    • self-raising flour (also known as self-rising flour), or make your own using plain flour and baking powder
    • cocoa powder
    • milk - full cream milk (also known as full fat milk) is recommended

     

    For The Chocolate Frosting:

    • milk chocolate (or dark chocolate)
    • butter (unsalted butter)
    • icing sugar (also known as confectioners sugar)
    • vanilla extract
    • milk - full cream milk (also known as full fat milk) is recommended
    • sprinkles (also known as 100s and 1000s), to decorate 

    The ingredients needed for chocolate cupcakes.

    How To Make Easy Chocolate Cupcakes

    *Scroll to the printable recipe card at the bottom for full instructions

    Step 1 - Cream the butter and sugar

    Butter and cream being beaten together in a bowl.

    Step 2 - Beat through the eggs and vanilla extract

    Two eggs in a mixing bowl with cupcake mixture.

    Step 3 - Alternate folding through the cocoa, self-raising flour and milk

    Cocoa powder being sifted into a bowl.

    Flour being sifted into a bowl.

    Sifted flour and cocoa in a mixing bowl.

    Milk being poured into a mixing bowl.

    Cupcake mixture in a mixing bowl.

    Step 4 - Divide the mixture between the cupcake cases and bake

    Brown cupcake mixture in pink cupcake cases in a muffin tray.

    Tips For Baking Cupcakes

    • caster sugar is a type of superfine sugar (not granulated). Superfine sugar is best for cupcakes as the sugar dissolves as it’s beaten with the butter
    • use room temperature ingredients
    • fold through the sifted self-raising flour, cocoa and milk - do not over-mix
    • add rice to the bottom of the muffin tin holes (this stops the cupcake cases from getting greasy)
    • to stop the cupcakes from cracking when cooked, cook in a medium/low oven of 170 degrees celsius (fan-forced)
    • bake until lightly golden and the cupcakes spring back when lightly touched
    • allow the cupcakes to cool before decorating with frosting and sprinkles
    • store cupcakes at room temperature (do not place in the refrigerator as they’ll dry out)

    Pink cupcake cases with brown cupcakes and frosting.

    How To Store Cupcakes 

    Cupcakes are best eaten within 2 days. They should be stored in an airtight container at room temperature. 

    Cupcakes that have not been frosted can be frozen in an airtight container for up to 3 months. Allow to come to room temperature before frosting.

    A pink cupcake case holding a chocolate cupcake with frosting and sprinkles.

    More Popular Cupcake & Cake Recipes

    Check out more of our most popular cakes and cupcake recipes here.

    • Butter Cake with buttercream frosting (the exact same recipe as our famous vanilla cupcakes… but in one large cake!)
    • Vanilla Cupcakes
    • White Chocolate Mud Cake
    • Caramel Mud Cake
    • Classic Chocolate Cake (just like the one your grandma used to make!)
    • Chocolate Mud Cake
    • Lemon Cupcakes with Raspberry Frosting

    A half-eaten moist chocolate cupcake with icing.

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    Our famous chocolate cupcakes with chocolate fudge frosting really are the best! So simple to make and perfect for birthday parties.

    Quick & Easy Chocolate Cupcakes

    Our famous chocolate cupcakes with chocolate fudge frosting really are the best! So simple to make and perfect for birthday parties.
    4.94 from 16 votes
    Print Pin Rate
    Course: sweet
    Cuisine: cupcakes
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 12 serves
    Calories: 402kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    For the cupcakes

    • 125 g butter softened
    • 165 g (¾ cup) caster sugar
    • 2 eggs lightly beaten
    • 1 tsp vanilla extract
    • 190 g (1 and ¼ cups) self raising flour
    • 35 g (⅓ cup) cocoa
    • 160 g (⅔ cup) milk

    For the frosting

    • 130 g chocolate
    • 130 g unsalted butter softened
    • 220 g (1 and ½ cups) icing sugar
    • 1 tsp vanilla extract
    • 2-3 tbs milk
    • sprinkles/100s and 1000s to decorate

    Instructions

    Conventional Method

    • Preheat oven to 170°C (fan-forced). Line 12 muffin holes with patty paper or cupcake holders.
    • Cream the butter and sugar together with beaters until light and fluffy.
    • Add the eggs and vanilla and beat until well combined.
    • Alternate folding through the sifted flour and cocoa with the milk until combined.
    • Spoon the mixture into the patty paper lined muffin pans.
    • Bake for 15-20 minutes or until cooked when tested.
    • Leave in the pan to cool for 10 minutes before placing on a wire rack to cool completely.
    • To make the frosting, melt the chocolate in the microwave on 50% power for 2-3 minutes (stirring every 30 seconds until melted). Allow the chocolate to cool slightly.
    • Beat the butter in a bowl until soft. Gradually beat in the icing sugar and vanilla extract.
    • Fold through the melted chocolate until completely combined. If the mixture is too firm, add 1-2 tablespoons of milk and beat again until smooth.
    • Spread frosting over the cooled cupcakes and decorate with sprinkles/100s and 1000s.

    Thermomix Method

    • Preheat oven to 170°C. Line 12 muffin holes with patty paper or cupcake holders.
    • Melt the butter on 60 degrees, 2 minutes, Speed 4.
    • Add all of the other ingredients and mix for 30 seconds, Speed 5.
    • Spoon the mixture into the patty paper lined muffin pans. Bake for 15-20 minutes or until cooked when tested.
    • Leave in the pan to cool for 10 minutes before placing on a wire rack to cool completely.
    • To make the frosting, grate chocolate for 3 seconds on Speed 8. Scrape the sides of the bowl and melt on 50 degrees, 3 minutes, Speed 1 (or until melted).
    • Add butter, icing sugar and vanilla extract. Leave the MC off and whip for 10 seconds on Speed 5.
    • Check the frosting and if it’s too firm, add 1 tablespoon of milk and mix for another 10 seconds, Speed 5 (repeat with another tablespoon of milk at a time until the frosting is smooth and easy to spread).
    • Spread frosting over the cooled cupcakes and decorate with sprinkles/100s and 1000s.

    Notes

    RECIPE NOTES & TIPS
    Caster sugar is a type of superfine sugar (not granulated). Superfine sugar is best for cupcakes as the sugar dissolves as it’s beaten with the butter.
    Use room temperature ingredients.
    Fold through the sifted self-raising flour, cocoa and milk – do not over-mix.
    Add rice to the bottom of the muffin tin holes (this stops the cupcake cases from getting greasy).
    To stop the cupcakes from cracking when cooked, cook in a medium/low oven of 170 degrees celsius (fan-forced). 
    Bake until lightly golden and the cupcakes spring back when lightly touched.
    Allow the cupcakes to cool before decorating with frosting and sprinkles.
    Store cupcakes at room temperature (do not place in the refrigerator as they’ll dry out).
    Cupcakes are best eaten within 2 days. They should be stored in an airtight container at room temperature. 
    Cupcakes that have not been frosted can be frozen in an airtight container for up to 3 months. Allow to come to room temperature before frosting.

    Nutrition

    Calories: 402kcal | Carbohydrates: 49g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 75mg | Sodium: 96mg | Potassium: 112mg | Fiber: 2g | Sugar: 37g | Vitamin A: 595IU | Calcium: 35mg | Iron: 0.9mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!
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    Reader Interactions

    Comments

    1. Erin

      March 04, 2022 at 2:25 pm

      5 stars
      I used 1/2 gluten free flour and 1/2 almond meal. These muffins were moist and delicious!

      Reply
      • Lucy

        March 06, 2022 at 10:29 am

        Fantastic!

        Reply
    2. Kylie

      September 16, 2021 at 11:54 am

      So happy to see a cupcake recipe without vegetable oil . Thank you!!

      Reply
      • Lucy

        September 17, 2021 at 10:17 am

        Thank you for your lovely feedback!

        Reply
    3. Sonja

      May 03, 2021 at 9:45 am

      5 stars
      So easy, and so moist! As an inexperienced baker, these were so simple to whip up and taste delicious. Will be my go-to chocolate cupcake recipe!

      Reply
      • Lucy

        May 04, 2021 at 8:28 am

        I'm so thrilled to hear that! Thank you! xx

        Reply
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