Indulgent Chocolate Cupcake Recipe

I’m a huge chocoholic! So its only right that my chocolate cupcakes reflect this. I hate it when I see & taste chocolate cupcakes that are just not ‘chocolately’ enough!  I’ve tinkered with my recipe a few times, added or subtracted an ingredient here and there and eventually have one I’m confident in sharing.  So here it is:

This recipe will bake 12 large cupcakes and it also works fine when doubling up too 🙂 I use a mixer but it will work perfectly fine with hand mixing also.

Ingredients:

  • 200g plain flour
  • 200g golden caster sugar (normal caster sugar doesn’t give the same ‘molassey/treacle’ taste)
  • 1  teaspoon of bicarbonate of soda
  • 70g cocoa powder
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt
  • 100g of melted dark chocolate
  • 140ml of sour cream
  • 60ml of vegetable oil
  • 2 large eggs
  • 1 teaspoon of Vanilla Bean Paste (extract works fine too)
  • 1 large shot of espresso coffee (in coffee lingo a double shot is large)

Method

  • Pre-heat your oven to 150 degrees and line your cupcake tins ready.
  • Put all your dry ingredients (flour, sugar, baking powder, bicarb, cocoa powder) in one large mixing bowl and combine well
  • In a separate smaller bowl, add your egg, sour cream, vanilla, vegetable oil, and mix together.
  • Add your wet ingredients to your dry and mix in slowly until all combined.
  • Add your espresso coffee to the mixture. I do this bit by hand.  Don’t worry about it being too runny either, this is normal.
  • Use an ice-cream scoop to add your cases, fill a little less than you normally would (just a little under 3/4) as they will rise well, bake for around 22-25 minutes – this will vary depending on your oven.

Voila! If you try this recipe please let me know how you got on and even share your results if you fancy 🙂 Enjoy!

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15 Comments

  1. 14th October 2013 / 1:41 pm

    could this recipe also be used to make a big cake ? and if so about what size ?
    thanks x

    • 14th October 2013 / 3:03 pm

      Hi Lucy, to be honest I do use a different recipe for big cakes so I’m not sure, but I think it may work for a small 2 layer, 8″ cake if you doubled the ingredients. If you try let me know how it works 🙂 Oh an I would reduce the cooking temp to 140 degrees 🙂 Natalie.

  2. Steph
    14th October 2013 / 5:37 pm

    Silly question but do you taste the coffee? Must give this a go 🙂

    It there a recipe you could reconmend for a 10inch cake?

    • 14th October 2013 / 7:22 pm

      Hi Steph, nope not in the slightest 🙂 the coffee just helps to bring out the richness of the chocolate. For a 10″ cake I often use the Maisie Fantasie chocolate fudge cake recipe. X

      • Steph
        14th October 2013 / 9:56 pm

        Thank you for the reply, I plan to make these cupcakes tomorrow – first time baking chocolate 🙂

        I can’t seem to find the Maisie Fantasie chocolate fudge cake recipe 🙁

        x

        • lucy
          14th October 2013 / 10:04 pm

          Hi Steph, I couldn’t either, but what I did ws google it, which gave me link to amazon and on there is her recipe book which lets you have a quick browse thro, and its on there 🙂

          • 14th October 2013 / 10:09 pm

            Ahh thank you Lucy, perfect solution 🙂

          • lucy
            14th October 2013 / 10:13 pm

            Your welcome, enjoy making it 🙂

      • Steph
        14th October 2013 / 10:34 pm

        Thank you – I found it 🙂 🙂 🙂 xx

  3. Alison Inglis
    14th October 2013 / 11:03 pm

    Looks to be a nice recipe. I’m the same as you, like to taste the chocolate 😉 One question though, chocolate cupcakes are prone to peel from their cases, how do these fare?

    • 14th October 2013 / 11:25 pm

      Hi Alison, I’ve not had a peeler yet.:)

  4. 27th March 2014 / 3:40 pm

    Hi
    I’m dying to make these cookies but I’m in Montreal and can’t find golden caster sugar. How can I substitute this?
    Thanks!!

    • 28th March 2014 / 9:59 am

      Hi BunnyBakes, thank you for your comment 🙂 I would say any kind of brown sugar would work really, failing that normal white caster sugar would work good too. I just prefer brown as I think it gives a more caramel kind of taste to the cupcakes. Natalie x

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