10th April 2019

An Easy Chocolate Cupcake Recipe

I’m well aware I haven’t posted a cake/cupcake/dessert recipe for some time – 14th January to be precise. It was these very more-ish Rolo Rocky Roads, so I am sorry about that. 2019 has been full of travel and restaurant review posts meaning that baking has just taken a bit of a backstep. I do actually have quite a few recipe posts in drafts which just need photos. It’s just incredibly time-consuming as I need to bake them, photograph them…eat them. 😉 I just haven’t had the energy lately on top of all my cake orders and work to fit them in.

Jump to recipe

Everyone should be able to bake these

So, I had a little think and realised I hadn’t actually shared one of the simplest recipes I know, and decided that if there’s one thing EVERYONE should know how to bake…it’s chocolate cupcakes!

Adaptable, because you can fill them and top them with whatever you fancy, and delicious because…well…they’re chocolate!

Super easy too!

I say this recipe is simple as it really is. No faffing with melting chocolate or butter, no extra over-the-top ingredients, just a good old basic chocolate cupcake 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 cupcake.

I often use this recipe myself and swear by it for good results and a perfectly light and fluffy sponge. If I was to offer one important bit of advice, it would be to buy decent cocoa. I am a bit fussy with cocoa powder and prefer Green and Blacks or Dr Oetker. I find Bourneville is quite dry. Basically, get the best cocoa powder you can buy.

So, make them, eat them, enjoy them! Let me know how you get on. Tag me on Instagram @cuppiesncream as I love seeing all your bakes.


Yield: 12

Simple Chocolate Cupcakes

Simple Chocolate Cupcake Recipe

A very simple chocolate cupcake recipe.

Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes


For the Cupcakes

  • 180g white caster sugar
  • 180g of butter or Stork
  • 3 Large eggs
  • 140g of self-raising flour
  • 40g of cocoa powder
  • a splash of milk

For the buttercream

  • 250g butter
  • 400g of icing sugar (substitute 40g for cocoa powder if you want chocolate buttercream)
  • 1tsp of vanilla extract


For the chocolate cupcakes:

  1. Preheat your oven to 175C/155C Fan/Gas 3 and line a 12 hole cupcake tray with your choice of cupcake cases
  2. Cream the butter and sugar until pale and smooth
  3. Add the eggs one at a time and beat until combined - around 30 seconds per egg
  4. Add the milk and stir until just combined
  5. Add the flour and cocoa powder in three equal parts mixing in slowly until smooth
  6. Use an ice-cream scoop to fill your cases to around 3/4 full and bake for 24 minutes (or until your cupcakes are springy to touch.
  7. Remove from their tray and leave to cool on a wire rack

For the buttercream:

  1. Beat your butter until pale and creamy
  2. Add your icing sugar in 2 equal parts beating until smooth
  3. Add you vanilla
  4. Pipe swirls, add sprinkles, top with sweets!


  • All ingredients should be brought to room temperature before using
  • Make sure you measure the ingredients accurately
  • Always sieve your flour. This removes lumps but also helps introduce air to your cakes making them light and fluffy!

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