April 9, 2015
Chocolate Cupcakes!
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Chocolate sponge, chocolate buttercream, chocolate drizzle and sprinkles. AMAZING chocolate cupcakes!
This really is the best chocolate cupcake recipe you will ever find. Ever. (Even if I do say so myself!) The sponge is beautifully fluffy, the buttercream is light as air, and the drizzle on top just finishes everything off perfectly. They’re the kind of cupcakes that disappear from the tin faster than you can make them, which is always a good sign if you ask me!
Okay, maybe that’s a bold statement. everyone has their own favourite chocolate cupcake recipe, but honestly, this one never lets me down. Just like my Back to Basics – Chocolate Cake and my Lemon Drizzle Loaf Cake it’s my go-to whenever I need a quick bake for a birthday, bake sale, or even just a quiet weekend treat. They’re simple to make, incredibly chocolatey, and guaranteed to make your kitchen smell divine. Whether you’re baking for a crowd or just for yourself (no judgment here!), these are always a winner.
Sponge
Let’s talk about that sponge, because it’s everything. These cupcakes are insanely light and fluffy while still being lovely and moist, which is exactly what you want from a chocolate bake. The key is using good-quality butter and cocoa powder, and not over-mixing. It’s that balance that gives you the perfect soft crumb and that melt-in-the-mouth texture that keeps you coming back for “just one more”.
I use a simple mix of butter, eggs, sugar, flour and cocoa powder to create my chocolate sponge base, a classic sponge that just works! The cocoa gives it that rich depth of flavour without being too dark or bitter, which makes these cupcakes perfect for everyone. You can easily double the recipe if you’re baking for a bigger occasion, or halve it if you just fancy a small batch. It’s that kind of versatile bake you’ll end up memorising after a few goes!
Buttercream
Now for the buttercream… this dreamy swirl of chocolate loveliness that sits proudly on top of each cupcake. It’s not made with melted chocolate, but with cocoa powder instead, and I actually prefer it that way! Cocoa powder gives the buttercream a lighter texture, which means it pipes beautifully and isn’t too rich. I use my French/4B piping tip to get the perfect swirls of buttercream before adding the drizzle.
I know some people like to use melted chocolate in their frosting, but honestly, this cocoa version is so easy and dependable. A few minutes with the mixer and you’ll have the silkiest, creamiest buttercream you could ask for. I always recommend beating the butter on its own for a few minutes first, it makes the biggest difference in texture. Once it’s ready, you can pipe tall swirls, spread it rustic-style, or even fill the centre of your cupcakes for an extra hit of chocolate.
Decoration
When I was younger, I’d always finish chocolate cupcakes with just a drizzle of melted chocolate, quick, simple, and totally delicious. These days, I still love a drizzle, but I’ve levelled it up a little! A touch of melted white chocolate adds such a lovely contrast against the dark sponge and frosting, and it makes them look so pretty. It’s the kind of decoration that looks fancy, but honestly, it takes seconds.
And of course… sprinkles. You know I love a sprinkle moment! I usually go for classic gold or chocolate ones, they glisten on top and just make everything feel a bit more special. They’re perfect for birthdays, bake sales, or even just brightening up a gloomy Monday. As always, you can make it your own, colourful, minimalist, metallic, whatever makes you smile when you open that cake tin!
Tips and tricks
- I use this amazing white chocolate to make my drizzle for these chocolate cupcakes.
- I added some chocolate sprinkles to my cupcakes but you can either add some of your choice or leave them off – you make the bake your own!
- I use this cupcake tray for this bake as you just line with cases and on you go!
- These will last for 3 days in an airtight container.
- You can also freeze these little beauties and they will keep for up to 3 months! ENJOY!
Chocolate Cupcakes
Ingredients
Cupcakes
- 175 g unsalted butter
- 175 g caster sugar/light brown sugar
- 3 large eggs
- 135 g self raising flour
- 40 g cocoa powder
- 1-3 tbsp whole milk
Chocolate Buttercream Frosting
- 150 g unsalted butter (room temperature)
- 300 g icing sugar
- 30-50 g cocoa powder
Decoration
- 50 g white chocolate
- sprinkles
Instructions
Cupcakes
- Heat your oven to 180ºc/160ºc fan and line a muffin tray with 12 cases.
- Beat the unsalted butter with the caster sugar/light brown sugar until fluffy.
- Add the eggs, self-raising flour and cocoa powder to the unsalted butter/sugar mix until well combined.
- If the mixture is too stiff you can add 1 tbsp whole milk at a time to get a smooth light consistency.
- Split the mixture evenly into your baking cups, then bake in the oven for 20 minutes, or until a skewer poked into one of the cakes comes out clean and they are springy to touch.
- Leave to cool fully on a cooling rack!
Chocolate Buttercream Frosting
- Beat the unsalted butter with an electric mixer for a couple of minutes to loosen.
- Gradually beat in the icing sugar until well combined, then add the cocoa powder and beat for 5 minutes until a silky lovely buttercream texture is produced. If the mixture is a little stiff, add one tbsp boiling water at a time till you reach the consistency you want!
Decoration
- Pipe your buttercream frosting onto your cupcakes however you wish!
- Once iced, melt the white chocolate (in a heat proof bowl in the microwave in short bursts or over a pan of simmering water) and drizzle over the top.
- Add perhaps some sprinkles to finish off!
Notes
- I use this amazing white chocolate to make my drizzle for these chocolate cupcakes.
- I added some chocolate sprinkles to my cupcakes but you can either add some of your choice or leave them off - you make the bake your own!
- I use this cupcake tray for this bake as you just line with cases and on you go!
- These will last for 3 days in an airtight container.
- You can also freeze these little beauties and they will keep for up to 3 months! ENJOY!
ENJOY!
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J x
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Made 1/3rd of a batch for our family. Kids wanted to decorate some buns. A great recipe, they came out moist and delicious and not overly sweet. Although very rich so great with a cup of tea! Thank you so much fornthe recipe.
What’s the difference when using brown sugar rather than caster sugar
My cakes were a little dry! I’ve tried them twice & done them for a little less time today and they were still dry – any tips?! X
Hey! It is worth lowering the temp of the oven, as well as baking for a little less time again. Alternatively, try the chocolate fudge cupcake recipe! x
What is the best cocoa powder to use for these cupcakes please? Thank you
Made these with my 3 year old, very good cakes. We put blueberries on top of the chocolate icing
Hi, I was looking to make chocolate cupcakes with biscoff icing and biscoff sprinkled ontop, do you have any suggestions how I could make a nice biscoff icing/buttercream topping?
I made these this evening! If I ever need a recipe for sweet treats, I’m straight to Jane’s page! Thanks so much, completely fool proof and absolutely delish and enjoyed by all for a birthday boy :)) thank you
We added after 8’s for a decoration and a few green sprinkles 👌🏻
Hi is it best to use butter for this recipe?
For the sponges you can use block butter or a baking spread, for the frosting you need to use block butter x
Hi Jane, loving your recipes.
I am going to do these cupcakes today but I do not have any whole milk, can I use semi skimmed instead?
Hi I am not Jane but I did semi skimmed and it worked x💜
Can you use gluten free self raising flour instead of normal self raising flour please
Yes indeed!!
Thank you for this recipe! I’ve made these cupcakes so many times and they are delicious.
Can I make this into a 8” birthday cake?
Made these yesterday for my daughters birthday. Were fab!!! For future makes can I ask what shaped nozzle you used please? Thanks x
Hiya! I used a 2D closed star. Hope this helps! x
Probably a stupid question but would these be ok for a nut allergy?
Its always checking the specific brand ingredients you use, hope this helps! x
Hiya, big fan of yours! I’ve had a new kitchen aid mixer and since using it all of my cupcakes come out really bubbly on top, so you know why this would happen?
Thank you! X
Hiya! This sounds like you have over mixed them! Hope this helps! x
Hi! If I add black food colouring to the sponge and buttercream will this work.
Hiya! Take a look at my slime cupcake recipe! Hope this helps x
Brilliant Thankyou! I will use the recipe. If I want to do some orange buttercream aswell what would you suggest to use?l instead of cocoa powder?
Hiya! I would just use a regular vanilla buttercream with orange added – take a look at my easy vanilla cupcakes! x
Hi the sugar is it caster or brown or both?
Hiya! It’s either or, hope this helps! x
does it make a difference using whole milk would semi skimmed work?
What piping nozzle do you use please?
Hiya! I use a 2D closed star. Hope this helps! x
Any tips for piping buttercream? Thank you I am a big fan of yours
Hiya! Id recommend practicing on a chopping board to get the hang of it – and take a look at some of my videos to see how I do it! x
Hi I have just made a batch and almost every one has come away from sides of case. I know I have seen you post advice saying that they could be possibly undercooked but I have tasted one and it was beautiful. Just confused as to why this could have happened?
Hiya! This can also be simply down to bad quality cases! Hope this helps! x
Can you prepare the buttercream in advance and store in the fridge ? If so , how many days will it last ?
Heyy, i want to fill these with a cheesecake filling, because of that should they be stored in the fridge overnight?
Hi can I add melted chocolate instead of cocoa if so how much chocolate ?
Hiya! Yes – about 150g would work! Enjoy x
Hello, can I keep these in the fridge overnight? Will they still be fresh the following day?
Nooo – don’t store them in the fridge. They need to be room temp!
I accidentally bought the mini versions of the Iced Jems Baking Cups that you recommended, although given that they will be for my 1 year old’s birthday party, maybe that’s a good thing! My question is, if I am going to use the recipe above the make mini versions of these cupcakes, how long would you suggest cooking them for please? Many thanks!
I say usually 10-12 minutes for mini!! x
Hi if I want to use this recipe for 2 8”cakes would you just double the recipe? X
Yes!! Or you can look at my chocolate back to basics cake recipe x
Thank you sooooo much these cupcakes are delicious 😋 I will not be sharing!
Ahh thank you so much I am glad you enjoyed!xx
Hi, your recipes are amazing. I have tried the chocolate cupcakes, mint aero cheesecake and Oreo cake. All have been delicious. Thank you so much for sharing your recipes.
Hi Jane ! I was just wondering if I wanted to make 6 instead of 12 should I just half everything in the recipe ? Thankyou x
Yes, but it’s hard to half an egg – so I recommend making 4 or 8 so you use either 1/3 or 2/3 of the recipe x
Hi can I ask can I use medium eggs? If so how many and how would I change the recipe? Thankyou!
Yes you can! Use 150g sugar/butter, 125g flour/25g cocoa and 3 medium eggs x
Any tips for a smooth buttercream? Followed the recipe & added the boiling water etc a tbsp at a time but didn’t want to add too much – mixture wasn’t grainy to taste but just didn’t look as smooth as yours does, despite me beating the cocoa powder etc for 5 mins as advised.. any help would be much appreciated!
What was the difference between mine and yours?
they just weren’t as smooth, i also made the vanilla ones and that buttercream turned out so nice & smooth & creamy but the chocolate one just seemed off – is there any way i could send a photo of it so you can see what i mean,
I’ve tried sieving the cocoa powder and icing sugar and it worked brilliantly. Hope it helps x
Hi, I’m looking at making this, but also making the Nutella cake: is the cake mixture basically the same but just less for the cupcakes? Thankyou 🙂
Or Isit possible to tell me the amounts if I wanted to make this into a 3 layer cake? Thanks
Yes they are basically the same – if you want to do three layers just follow the Nutella Cake recipe x
Hi they taste fab but are peeling away from the cases when cooling?
This can often mean that they are under baked, but it can also depend on the cases! x
If I made this mixture of a Thursday. Would it be okay to only use that mixture the next day to cook the buns or am I best to cook the buns once mixture is made.
I always believe cake mix needs to be baked straight away because of the chemical reaction between the ingredients x
Hi Jane, I’ve made these today cant wait to eat them later 😛 When I did the buttercream I mistakenly added milk to loosen the mixture instead of hot boiling water. The buttercream seems to have worked out ok, slightly bitty with the cocoa powder. What is the difference using the hot boiling water as opposed to the milk? Thank you
Generally I find the boiling water is better, as sometimes milk can make it split a bit (and also doesn’t last as long due to the freshness of the milk) x
Hey Jane LOVE all your recipes. I want to make a chocolate 3 layer 6 inch cake, do I double this recipe? Thank yyou so much
Yes, that should work!!
how many medium eggs would i use fr this recipe please excited to try!
I would personally use 150g sugar/butter, 125g flour, 25g cocoa and three medium eggs!
I followed the recipe and used those ice gem cup cases but I only filled out 10 of them and also they didnt rise to the top its asif there wasnt enough mixture?
Are they supposed to rise above the cases?
X
They don’t rise above the cases – a few can be slightly differently sized, but I always get 12 out of mine x
Hi, does the case ever loosen from the cupcake? I’m not sure how to prevent this if you’ve any tips.
Thanks
Not for me, no – if this happen it usually means the cake is cooling too quickly so moisture, or the cupcake needed a bit longer baking so the moisture causes a problem again. It can happen with any type of cupcake case! x
Hello, would it be possible to use the evaporated milk buttercream from your chocolate fudge cake recipe to pipe onto these cupcakes? I made that cake last week and the buttercream was divine!!
Have a look at my chocolate fudge cupcakes post x
Hi Jane,
Me again.
I’m also wanting to make 15 of these. Again how would I adapt this recipe? Thank you 🙂 x
I would use a four egg mix/200g dry (so add on 1/3 more!) and split between 15!
Hi Jane! What difference will using cater or vitamin sugar make? Just made your mint ones with the brown sugar and they were so moist!
Thank you so much. Hoping to start a home baking business soon and living trying your recipes!!
Wow autocorrect 😂😂😂 that was meant to say caster or brown sugar!!! 🤣🤣
So for any cupcakes, you can use caster sugar or brown sugar – these are my old classic chocolate cupcakes (cakes do more commonly use caster sugar) but these days I use light brown as I love it with chocolate cupcakes!
Cupcakes made and they are deeeeeelsih😁
My new favourite chcolate cupcake recipe, so perfect! Thank you
Love this recipe and every other one i’ve tried (which is a lot😍) and I’m thinking of making mini cupcakes instead of large ones to take into work as there are a lot of people in the office. How would I adapt ingredients, cooking times and temperatures?
Thank you X
Hiya! It depends on how many mini ones you make! I would say a normal batch of 12 could make about 36+ mini cupcakes – so if you want only 12, maybe make a third of the recipe?! Baking times is probably about 10 minutes! x
Hi! I was wondering if j could add choc chips into the mixture? Please could you let me know! Thank you ♥️
You definitely can do! Probably up to about 150g worth!
Hello I was just wondering is it the mini baking cups you use or the regular ones for these?
Regular!
Hi Jane can’t wait to try this recipe, after I store them in airtight container do I put them in the fridge ?
No – room temp.
Thank you for such an amazing recipe. It’s just beautiful. Hubby was well impressed. I can see these being a permanent fixture in my banking future.
Ahh yay!!
What measurements of baking powder do I use if I’m not using self rising flour?
Hi…can’t wait to try these!!!! What suger do u use???is it caster suger and brown suger or just one of them??? Tia x
You can use either..!
Hey
I have a question. I’m making these cupcakes tomorrow. But I want 6 of the cupcakes to have chocolate flavoured buttercream and the other 6 to be vanilla flavoured buttercream. How do I split the ingredients so that I can have 2 different flavoured buttercream? Could you give me exact amounts to the ingredients please as I’m gifting these to a friend and I don’t want to go wrong 🙈
Thank you x
You just need to split the mixture into two, and then add half the amount of cocoa powder to one of the halves! x
Hey. Do you have to use milk in this recipe or is it just based on consistency? I don’t have whole milk. I just have semi skimmed. Does that make a difference? Thank you
Yes it is so you don’t have to use it – but I would always and only use whole milk in baking.
Hi Jane,
Cupcakes turned out to be delicious – but the frosting was very light in colour. I’m wondering whether it might be the cocoa powder that I use? What brand do you use and recommend? Thanks
Yes it would be – I use 100% cocoa powder so it’s really dark!
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This cupcakes are delicious! Definitely on my daughters favourite cupcake recipe. Thank you jane your recipes are fantastic x
Thank you! X
Can you triple this recipe to make a 3 layered cake? x
Yes you can! x
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Hi. I usually use whatever I have in the fridge to make cakes etc and they come out ok (normally Flora Buttery). Would these come out ok with Flora Buttery do you think? Thanks
Cupcake mixtures can use flora buttery, but I always recommend actual unsalted butter for a good buttercream. x
Hi Jane – I love these cupcakes and I wanted to ask if you have ever made a batch and frozen them? I have a lot to make for the weekend so I was hoping to try and get ahead and make a couple of batches and freeze them in advance. They need to be ok for Sunday so I thought tomorrow would be too soon to make them and leave them out. Have you got any tips you could give me? Thank you! Paula
I personally always think fresh is best, but obviously if you are unable to bake them all last minute then they can be frozen. You just need to make sure that you wait for them to cool fully first, and use a sturdy cupcake case so the moisture from defrosting doesn’t make the cases peel! I store them in a plastic container and they freeze beautifully! x
Recently stumbled upon your YouTube channel and your blog, made these today and your Oreo cheesecake the other day and they turned out AMAZING. Thanks so much for these recipes!
I’ve been searching all morning for a good chocolate buttercream recipe that isn’t too faffy and makes the right amount for 12 cupcakes. Don’t know why I didn’t just come to your blog first as I ALWAYS end up here when I’m looking for something. Thanks!
Hi, these taste fab, slight problem I keep having, I’d appreciate if you could help……when I make them they keep pulling away from the wrappers 😫 any ideas? Thanks
What brand of cupcake cases do you use? Sometimes it can be down to that. Also, do you store them in a completely airtight container? Sometimes it can be down to excess Moisture and the lack of air causing them to fall off.
Hi, i used Sainsbury’s plain white wrappers, I’ll try them with another brand hopefully that’s it sorted. Thanks 😃
Hiya! Oh okay, yes it could be those. I would also make sure they are 100% cooled, and store them in a cake box type box rather than airtight if you’ve struggled with them coming off! Thanks.
Can I double
This to make a cake?! It’s sooo goood!!!
Yes you can!
First successful choc cupcakes according to my very fussy husband!!
Hi Jane
Probably a very stupid question but I want to use your chocolate cupcake recipe, but just make 6. Do I literally halve the ingredients? x
Hiya! You do, but you can’t halve 3 eggs. You need the same weight of eggs as everything else, so maybe buy small eggs and use two?
Nothing beats a great chocolate cupcake! These look amazing!
Thank you!
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These were delicious and worked out really well! Thanks for the great recipe, I’ll definitely be posting about these 🙂
Yay! I’m so glad! 🙂 if you post on your blog about them or anywhere please link back to me! ❤️
Of course I will, don’t worry ? ?
thank you!! ❤️
Hi,
It looks yummy! I love cupcakes.
Thnx for posting this recipe.
Thanks!!
Can I ask what size eggs please.
I use a free range box which doesn’t have specific sizes, but medium will be best!
I love the way you decorated these cupcakes! They look so pretty and delicious of course, I would not want to share!
Haha thank you so much, Jenna! I struggle with letting anyone else have one…
Looks delicious! I’ve also been looking for a simple choc buttercream! This one sounds awesome too 🙂 Thanks!
Awwh thank you so much! I’m glad I could help! 🙂
Where can I buy these chocolate balls ?
I buy them from supermarkets near me such as Asda or Tesco 🙂 most places will probably stock them!
loving the cupcakes!!!!!
Thankyouu!!