These quick and easy chocolate cupcakes with a light chocolate sponge and homemade chocolate buttercream make the perfect treat for a tea party or coffee morning!
Today is apparently National Chocolate Cupcake Day! I couldn't let the day pass without sharing my own rather yummy (though I say so myself!) chocolate cupcakes recipe, so that's exactly what you are getting in this blog post.
My recipe is quick and easy but with a delicious light chocolate sponge, melting middle surprise centre, decadent chocolate buttercream and a sprinkle of chocolate chips to finish these cupcakes are sure to impress every chocoholic in the room!
I made these cupcakes for a coffee morning at my son's school recently, which was raising money for Macmillan Cancer Support. I also made some delicious Salted Caramel cupcakes for the same event - the recipe for which can be found here: Salted Caramel Cupcakes Recipe. Both flavours of cupcake went down very well - neither of them lasted long anyway!
Easy Chocolate Cupcakes
Ingredients:
- 150g unsalted butter
- 150g golden granulated sugar
- 2 large eggs
- 120g self raising flour
- 40g cocoa powder
- 1 level tsp baking powder
- 1 pouch Chocolate Surprise Inside Cupcake Centres*
For the icing:
- 140g lightly salted butter
- 250g icing sugar
- 4 tbs cocoa powder
- 1 tsp vanilla extract
- chocolate chips to decorate (optional)
Method:
Preheat the oven to 180°C (gas mark 4/350°F). Line a muffin tin with 10 muffin cases.
Weigh out the butter, sugar and eggs into a mixing bowl. Sift the flour and cocoa powder over the top, then whisk the ingredients together with an electric whisk until the mixture is completely blended and creamy (you could also whisk by hand, but be sure to soften the butter first if you do).
Divide the mixture equally between the 10 cupcake cases and smooth the tops. Pop into the preheated oven and bake for 16-18 minutes until risen and golden.
Once the cakes are cool enough to handle (but still warm), fill each cake with the chocolate cupcake centre mixture, following packet instructions. Transfer the cupcakes to a wire rack to cool.
Once completely cool, make the icing. Soften the butter slightly (weigh it out and pop it into the microwave for 10 seconds if using straight from the fridge), then whisk with an electric whisk until creamy.
Sift half of the icing sugar and half of the cocoa powder into the bowl with the butter and whisk until combined (this may take a little while to come together, so do persevere with it). Sift in the rest of the icing sugar and cocoa powfer, then whisk until combined and smooth.
Spoon the icing into a piping bag fitted with a large closed star nozzle. Pipe a generous swirl on top of each cake and top with chocolate chips if wanted.
Enjoy!
NOTES: The cupcake centres I used to add the melting middles are made by Dr. Oetker, come in a pouch and can be found in the baking aisle of most supermarkets. It's a great little shortcut for extra impressive cupcakes!
If you enjoyed this recipe, you might also like these cupcake recipes too:
Strawberries & Cream Crown Cupcakes
Or for even more easy cupcake ideas, check out our Cake & Cupcake Recipes section here on the blog.
Grace
Easy Chocolate Cupcakes
Ingredients
- 50 g unsalted butter
- 150 g golden granulated sugar
- 2 large eggs
- 120 g self raising flour
- 40 g cocoa powder
- 1 level tsp baking powder
- 1 pouch Chocolate Surprise Inside Cupcake Centres*
- For the icing:
- 140 g lightly salted butter
- 250 g icing sugar
- 4 tbs cocoa powder
- 1 tsp vanilla extract
- chocolate chips to decorate (optional)
Instructions
- Preheat the oven to 180°C (gas mark 4/350°F). Line a muffin tin with 10 muffin cases.
- Weigh out the butter, sugar and eggs into a mixing bowl. Sift the flour and cocoa powder over the top, then whisk the ingredients together with an electric whisk until the mixture is completely blended and creamy (you could also whisk by hand, but be sure to soften the butter first if you do).
- Divide the mixture equally between the 10 cupcake cases and smooth the tops. Pop into the preheated oven and bake for 16-18 minutes until risen and golden.
- Once the cakes are cool enough to handle (but still warm), fill each cake with the chocolate cupcake centre mixture, following packet instructions. Transfer the cupcakes to a wire rack to cool.
- Once completely cool, make the icing. Soften the butter slightly (weigh it out and pop it into the microwave for 10 seconds if using straight from the fridge), then whisk with an electric whisk until creamy.
- Sift half of the icing sugar and half of the cocoa powder into the bowl with the butter and whisk until combined (this may take a little while to come together, so do persevere with it). Sift in the rest of the icing sugar and cocoa powfer, then whisk until combined and smooth.
- Spoon the icing into a piping bag fitted with a large closed star nozzle. Pipe a generous swirl on top of each cake and top with chocolate chips if wanted.
Notes
I hope you will want to try this yummy recipe, please pin it if you do!
Curso Avançado de Cupcakes says
I loved the recipe! Thank you for sharig!
Grace says
Thank you, I hope you enjoy it!