Chocolate cupcake - recipe

Chocolate cupcake

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For the cream cheese icing

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  1. 1

    Set the oven to 170°C (150°C fan, gas mark 5). Line a muffin tin with large paper cupcake cases.

  2. 2

    Place the butter and muscovado sugar in a mixing bowl and beat until light and fluffy. Gradually add the beaten eggs a little at a time until smooth.

    For this step you'll need:

    • 150g Butter (unsalted)
    • 150g Unrefined light muscovado sugar
    • 3 Egg(s) (free range) beaten
  3. 3

    Using a large metal spoon fold in the flour, cocoa, vanilla and baking powder and chocolate chips.

    For this step you'll need:

    • 115g Self-raising white flour
    • 35g Cocoa powder
    • ½tsp Vanilla extract
    • ½tsp Baking powder
    • 100g Milk chocolate chips
  4. 4

    Divide the mixture between the cupcake cases. Bake for 20 -25 minutes until risen and just firm to the touch. Allow to cool.

  5. 5

    To make the icing, beat the cream cheese, vanilla bean paste, icing sugar and cocoa together until smooth then swirl or pipe onto the cupcakes

    For this step you'll need:

    • 300g Cream cheese
    • 1tsp Vanilla bean paste
    • 300g Unrefined golden icing sugar
    • 25g Cocoa powder

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