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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.
5 from 32 votes
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Course: sweet
Cuisine: cupcakes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 serves
Calories: 402kcal

Equipment

  • Beaters, stand-mixer of Thermomix
  • Oven

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