14th October 2015

Indulgent Chocolate Cupcake Recipe

chocolate cupcake

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.



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


18 responses to “Indulgent Chocolate Cupcake Recipe”

  1. Lucy Walkington says:

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

    • cuppiesncream says:

      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 says:

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

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

    • cuppiesncream says:

      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

  3. Alison Inglis says:

    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?

  4. Bunny Bard says:

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

    • cuppiesncream says:

      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

  5. Sue says:

    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!!

  6. […] recipe. A year or so ago I shared a recipe for Fudgey Chocolate Cupcakes, which you can find here and they are equally as delicious, but they take a little more effort than your standard […]

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