Chocolate cupcake recipes
Our top 3 of 36 Chocolate cupcake recipes
- Chocolate Fudge Cupcakes
- Molten Chocolate Cupcake
- Maltesers Cupcakes
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Chocolate Fudge Cupcakes
by The Gourmet Cupcake CompanyViewed 1546 times
- 1) Preheat oven to 180 C (or 160 for a fan oven) or gas mark 4
- 2) In a large bowl mix together all of the ingredients until smooth
- 3) To add some homemade chocolate chips blitz the dark chocolate in a food processor until in small pieces and stir into the batter
- 4) Divide amongst muffin cases and bake until risen and springy to the touch - approx 25 minutes
- For the icing:
- 1) Beat together 100g unsalted butter and 200g icing sugar until smooth
- 2) Add 2-3 tbsp of sifted cocoa and mix again until well incorporated
- 3) For an even richer buttercream try adding 50g of melted dark chocolate (a high cocoa content one)
- 4) Pipe or spatula onto cupcakes
- 5) Decorate as you wish! Some silver glitter looks particularly striking on these...
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- 200g self raising flour
- 250g soft brown sugar
- 6 tbsp. cocoa powder
- 150 ml sunflower oil
- 500g sour cream
- 1 tsp. good quality vanilla extract
- 200g dark chocolate - optional
- 2 eggs
Molten Chocolate Cupcake
by LolaViewed 5351 times
- 1. Heat oven to 160C. Grease 12 muffin cups (2 3/4x1 1/4 inches). In medium microwavable bowl, microwave chocolate chips and butter uncovered on High 45 to 60 seconds or until melted and mixture can be stirred smooth.
- 2. In a large bowl, beat eggs and egg yolks with an electric together with sugar until pale and fluffy
- 3. Gradually beat flour into egg mixture and then fold in melted chocolate mixture.
- 4. Fill muffin cups and bake for 20 minutes -
- 200g chocolate chips
- 3 egg yolks
- 3 eggs
- 150g butter
- 250g caster sugar
- 100g plain flour
by MaisonCupcakeBlogViewed 6073 times
- 1. Preheat oven to 190c or gas mark 5. Simply blitz all the cupcake base ingredients together in the food processor except the milk which you drizzle in last through the funnel before pulsing a few times to a smooth batter.
- 2. Spoon the mixture into large muffin cases into two 12 hole muffin trays so that they are around two thirds full. Bake for around 15-18 minutes. For large cupcakes I set the timer for 12 minutes, turn around and leave for another 6 minutes.
- 3. The centres may erupt like little volcanoes but that's ok, you can lop off these peaks if you want to ice them flat.
- 4. When they are done a cocktail stick will just about come out dry. With practice you get the confidence to know how early this is, leaving them even a couple of minutes beyond this point will make your sponge too dry.
- 5. Leave to cool in the tins for a few minutes before transferring to a wire rack. Allow to cool completely before covering with icing.
- 6. To make the buttercream, set aside 24 Maltesers to top the finished cupcakes. Whatever is left, blitz in the food processor until well broken up. Add the softened butter, icing sugar and cocoa powder and blitz until totally incorporated. Drizzle in the milk until you have a spreadable consistency. Bear in mind that the surface of the buttercream will go harder after a few hours.
- 7. Paste the buttercream over the bases using a small palette knife. Position a whole Malteser on top of each cake.
- FOR THE CUPCAKE BASES
- 275g self raising flour
- 275g caster sugar
- 275g soft unsalted butter
- 4 large eggs
- 2 28g sachets Maltesers hot chocolate powder
- 50-75mls milk
- FOR THE BUTTERCREAM AND DECORATION
- 135g Maltesers grab bag
- 500g icing sugar
- 200g soft unsalted butter
- 40g cocoa powder
- 50-75mls milk
by HomedadViewed 4 times
- For the cupcakes:
- 1 - preheat the oven to 170C.
- 2 - sift the flour, sugar, cocoa powder and salt into a bowl and add the mashed avocado and bananas. Beat slowly using either a paddle-beater or electric hand whisk. Continue to beat until mixture looks "sandy" and is a fairly even chocolate brown.
- 3 - add the milk and beat at medium speed for a few minutes.
- 4 - add the egg and beat well (high speed) until well combined.
- 5 - place 12 cupcake/muffn cases into a cupcake tray and fill each to 2/3rd with mixture.
- 6 - bake for 20-25 minutes until sponge bounces back when pressed. A metal skewer or knife inserted should come out clean of mixture.
- 7 - leave to cool for 5-10 minutes then remove from tray and place on a wire rack to cool completely.
- For the topping:
- 1 - put the chocolate Philadelphia into a piping bag or gun and swirl onto the top of the cooled cupcakes.
- 2 - place a banana chip onto each and sprinkle with crushed nuts.
I cheated for the frosting on this one and used a tub of Chocolate Philadelphia. The flavour is perfect for this cupcake but you could make your own frosting with 40g unsalted butter, 100g plain cream cheese, 200g icing cugar and 2tbsp cocoa powder but why make life harder?
- FOR THE CUPCAKES
- 2 small bananas mashed
- 120g self raising flour
- 2.5 tbsp cocoa powder
- 140g caster sugar
- pinch salt
- 1 avocado peeled and mashed
- 120ml whole milk
- 1 egg
- 1 tbsp crunchy peanut butter
- FOR THE TOPPING
- 200g Chocolate Philadelphia
- 1 dozen banana chips
- 20g crushed nuts