A UK-based Food and Travel Blog – Recipes, Baking, Travel and Lifestyle
14th October 2015
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 melted chocolate & 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!
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.
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
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 🙂
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?
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
I’m in the middle of making this and can’t figure out whether the melted chocolate is meant to be decorative or whether it needs to be mixed in? Help!!
could this recipe also be used to make a big cake ? and if so about what size ?
thanks x
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.
thanks Natalie, 🙂
Silly question but do you taste the coffee? Must give this a go 🙂
It there a recipe you could reconmend for a 10inch cake?
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
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
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 🙂
Ahh thank you Lucy, perfect solution 🙂
Your welcome, enjoy making it 🙂
Thank you – I found it 🙂 🙂 🙂 xx
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?
Hi Alison, I’ve not had a peeler yet.:)
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!!
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
I’m in the middle of making this and can’t figure out whether the melted chocolate is meant to be decorative or whether it needs to be mixed in? Help!!
Sue, I’ve just seen this sorry! Will make it clearer now but it’s to go in the mixture x
How did they go?