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A Quick and Easy Chocolate Cupcakes Recipe
• Lynsey Macdonald
Sometimes all you want is the indulgent comfort of something chocolatey. No matter the time of year or occasion, a classic cupcake is an easy way to get that chocolate hit! And the best part? They're not difficult to make! We'll prove it, with our quick and easy chocolate cupcakes recipe.
While other baking trends will come and go, this is one cake that will never go out of style! So whether you're baking with the kids or grandkids, prepping for a party with friends or just trying your hand at a new hobby, add this recipe to your favourites.
Content:
Ingredients Prep Method Finishing Touches FAQs
Ingredients - Quick and Easy Chocolate Cupcakes Recipe
- 140g of all purpose flour
- 40g of cocoa powder
- 120g of caster sugar
- 2 medium eggs
- 1/4 tsp of vanilla extract
- 90ml of whole milk
- 120g unsalted butter
- your choice of frosting/buttercream
Prep
Heat your oven to 180C/160C fan while you're getting you are working! Also line a 12 cupcake tin with cupcake/baking cases.
Method
Step 1. Combine your milk eggs and vanilla extract
Step 2. Combine flour, In a separate bowl, combine your flour, cocoa powder, butter and sugar. You can whisk this slowly together with either an electric or handheld mixer.
Step 3. Add milk and egg. Next add half of your milk and egg mixture into your bowl. Mix it all together on a higher speed, before slowly adding the other half of your liquid. Continue to mix until smooth.
Step 4. Fill cupcake cases with mixture Fill up each of your cupcakes cases till they are about half or two thirds full. Distribute the mixture evenly.
Step 5. Bake for 20-25mins Bake your cupcakes for 20-25mins. You can test using a skewer - when they're ready, a skewer inserted into the middle should come out clean.
Steps 6. Leave to cool. Leave your tray on a cooling rack for 5 minutes before removing your chocolate cupcakes.
Step 7. Pipe your frosting on top. Once fully cooled, pipe your choice of chocolate buttercream or frosting on to the top! Check out our top tips for piping the perfect rose swirl in this post!
Finishing Touches
And to finish? Grab a scoop of your favourite sprinkles, or grate some chocolate, and pop on top of your frosting. It's the little details that go a long way! And, let's face it, it's just good fun to spend a bit of time decorating...
And there you have it! A quick and easy chocolate cupcakes recipe, perfect for anyone with a sweet tooth on the lookout for a chocolate hit.
Chocolate Cupcakes FAQs
Should I use oil or butter in cupcakes?
You can use either oil or butter in cupcakes - both work well. It just depends on the results you are looking for. We created a quick comparison table to help you decide!
| Texture | Flavour | |
| Using butter in cupcakes | Dense with a softer crumb | Creamy - a more traditional buttery flavour |
| Using oil in cupcakes | Light and moist with a coarser crumb | Neutral - handy if you're adding additional flavourings |
| Using butter and oil in cupcakes | Soft and moist | Richer than oil alone |
What is the best way to fill a cupcake
There are two effective ways to fill a cupcake. The first is perfect for smoother fillings like buttercream, whipped cream, mousse or smooth jam.
Pop your filling into a piping bag equipped with a nozzle designed specifically for filling - we recommend the Wilton 230 tip. Push the nozzle down about two thirds of the way into the cupcake, squeeze your piping bag and pull up. You'll see the cupcake swelling and as soon as it begins to appear at top you're done!
For a thicker filling like a chunkier jam, chocolate spread, etc, you can use a sharp knife to cut a circle out of the middle of your cupcake. Cut down to about halfway. Spoon in your mixture and then either replace the bit of cake you cut out or leave uncovered before topping the cupcake with buttercream.
Should you spray cupcake liners before filling
There is no need to spray cupcake liners before filling with your cupcake mixture. Cupcake cases/baking cases are designed to be non-stick.
How long can I store a chocolate cupcake?
If stored properly in an airtight container, a chocolate cupcake should last at room temperature for two to five days. If kept in the fridge (again, in an airtight container), this storage period can be extended to four to seven days. And you can freeze a chocolate cupcake (without frosting) for up to three months.
Can I freeze chocolate cupcakes?
Yes, you can freeze chocolate cupcakes as long as you haven't added frosting. Wrap the cupcake itself in plastic wrap and pop it in an airtight container in the freezer and it will keep for up to three months.
If you try your hand at making your own chocolate cupcakes, don't forget to tag us @the_cake_decorating_co and use the hashtag #CakeDecFamous - we can't wait to see your creations!
Looking for more inspo?
An Indulgent Oreo Triple Chocolate Brownie Recipe
