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Chocolate Cupcakes

By: Elizabeth Hinds - Updated: 18 Dec 2012 | comments*Discuss
 
Chocolate Cupcakes Icing Buttercream
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For the best chocolate cupcakes use the freshest and best ingredients. Choose good quality chocolate – fairtrade if possible – and have everything at room temperature before you begin. And once you’ve mastered the basics, be creative and experiment!

We’ve two recipes for chocolate cupcakes as well as recipes for Chocolate Buttercream, Ganache, cream cheese and white chocolate fudgey icing. So let’s get chocolatey!

Simple Double Chocolate Cupcakes

Makes 12-14
  • 150g (5oz) dark chocolate
  • 200g (7oz) self-raising flour
  • 200g (7oz) light brown sugar
  • 6 tablespoons cocoa powder
  • 150ml (5fl oz ¼ pint) vegetable oil
  • 100ml (4fl oz) soured cream
  • 2 eggs
  • 5ml (1 teaspoon) vanilla extract

Preheat oven to 180ºC, gas mark 4. Line a 12-hole muffin tray with paper cases.

Break up the chocolate and place in a bag before bashing with a rolling pin. You want to end up with really small pieces so you need to make these on a day when you have energy or temper to spare! Alternatively whizz for a few seconds in a food processor.

Place the rest of the ingredients in a large mixing bowl and beat well, preferably with an Electric Mixer. When smooth stir in the chocolate pieces. Divide the mixture between the 12 paper cases. Bake for 18-20 minutes or until a skewer comes out clean. Cool on a tray.

Chocolate Cupcakes

Makes 16-18
  • 110g (4oz) dark chocolate
  • 85g (3½ oz) unsalted butter
  • 175g (6oz) light brown sugar
  • 2 eggs
  • 185g (6½oz) plain flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon bicarbonate of soda
  • Pinch of salt
  • 250ml (8fl oz) milk
  • 5ml (1 teaspoon) vanilla extract
Preheat the oven to 180ºC, gas mark 5. Line a muffin tray with paper cases.

Prepare by separating the eggs. Beat the yolks together well. Whisk the whites together until soft peaks begin to form.
Sieve the flour, baking powder, bicarb and salt into a bowl.
Mix the vanilla extract with the milk.
Then melt the chocolate in a bowl over a pan of boiling water taking care not to let the base of the bowl touch the water.

Meanwhile beat the butter and sugar together until light and fluffy. Add the egg yolks and beat thoroughly. Add the melted chocolate and beat well again. Now you add some of the flour and mix well before adding some of the milk and mixing. Repeat until all used up. Finally gently fold the egg whites into the mixture.

Divide the mixture between the paper cases, which should be about two-thirds filled. Bake for about 20 minutes or until a skewer comes out clean. Cool on a wire tray.

Chocolate Buttercream Icing

  • 175g (6oz) dark chocolate
  • 225g (8oz)unsalted butter
  • 15ml (1 tablespoon) milk
  • 5ml (1 teaspoon) vanilla extract
  • 250g (9oz) icing sugar
Melt the chocolate in a bowl over a pan of boiling water taking care not to let the base of the bowl touch the water. When the chocolate has melted and is quite smooth leave it to cool very slightly.

Meanwhile place the butter, vanilla extract and milk in a large bowl and sieve in icing sugar. Beat well until smooth. Add the melted chocolate and keep beating until the icing is thick and smooth. Don’t worry if it looks a little runny: just keep on beating until you have the desired consistency.

Chocolate Ganache Icing

  • 120ml (4 fl oz) double cream
  • 200g (7oz)dark chocolate
Either Place the chocolate and cream in a bowl over a pan of boiling water and stir until the chocolate melts or put the cream in a saucepan, bring to the boil and pour over the finely-broken-up chocolate. Stir until you have a smooth mixture.

Allow to cool and thicken. The ratio of chocolate to cream affects the end texture. More chocolate gives you a thicker icing.

Milk Chocolate Cream Cheese Icing

  • 100g (4oz) mascarpone or cream cheese
  • 50g (2oz) milk chocolate
Melt the chocolate in a bowl over a pan of boiling water taking care not to let the base of the bowl touch the water. Allow it to cool then beat into the cream cheese.

White Chocolate Fudgey Icing

  • 70g (3oz)unsalted butter
  • 250g (9oz)white chocolate
  • 120ml (4 fl oz) single cream
Place all the ingredients in a bowl over a pan of boiling water taking care not to let the base of the bowl touch the water. Melt, stirring occasionally. Allow to cool and then beat thoroughly until thick and fluffy.

More Cupcake Ideas

Once you've mastered this chocolate cupcake recipe, why not try our easy Vanilla and White Chocolate Cupcakes or Lemon Meringue Cupcakes.

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