Easy Chocolate Cupcake Recipe
Rated 5.0 stars by 1 users
Category
Chocolate
Servings
12
Prep Time
20 minutes
Cook Time
20 minutes
Calories
320
Get ready to whip up some seriously indulgent chocolate cupcakes that are as easy to make as they are delicious.
Made with Whitakers’ finest chocolate, these cupcakes are rich, fluffy, and topped with the most dreamy buttercream.
Perfect for birthdays, parties, or just a cosy afternoon treat, they’re guaranteed to impress everyone—if you’re willing to share!
Ingredients
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125g Whitakers Dark Chocolate (finely chopped)
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125g unsalted butter (softened)
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200g golden caster sugar
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2 large eggs
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125ml whole milk
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150g plain flour
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40g cocoa powder
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1 tsp baking powder
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1/2 tsp bicarbonate of soda
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1/4 tsp salt
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150g Whitakers Milk Chocolate (melted and cooled slightly)
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150g unsalted butter (softened)
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250g icing sugar (sifted)
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2 tbsp cocoa powder
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2–3 tbsp milk (if needed, to loosen)
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Whitakers Honeycomb Crisps
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Sprinkles
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Chocolate curls
For the Cupcakes:
For the Chocolate Buttercream:
Optional Decorations:
Directions
Step 1: Preheat and Prep
Preheat your oven to 160°C (fan)/180°C/gas mark 4. Line a 12-hole cupcake tray with cupcake cases.
Step 2: Melt the Chocolate
Melt the Whitakers Dark Chocolate in a heatproof bowl over a pot of simmering water.
Stir until smooth, then set aside to cool slightly.
Step 3: Cream Butter and Sugar
In a mixing bowl, beat the butter and golden caster sugar together until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Mix in the cooled melted chocolate.
Step 4: Combine Dry Ingredients
In a separate bowl, sift together the plain flour, cocoa powder, baking powder, bicarbonate of soda, and salt.
Step 5: Alternate Dry Ingredients and Milk
Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients.
Mix until just combined.
Step 6: Fill and Bake
Divide the batter evenly between the cupcake cases, filling each about two-thirds full.
Bake for 18–20 minutes or until a skewer inserted into the centre comes out clean.
Cool the cupcakes in the tray for 5 minutes, then transfer to a wire rack to cool completely.
Step 7: Make the Buttercream
In a large bowl, beat the softened butter until smooth.
Gradually add the icing sugar and cocoa powder, beating until light and fluffy.
Melt the Whitakers Milk Chocolate in a heatproof bowl over a pot of simmering water.
Stir until smooth and then mix in the melted Whitakers Milk Chocolate.
If the buttercream is too thick, add 1 tbsp of milk at a time until it reaches your desired consistency.
Step 8: Frost and Decorate
Pipe or spread the buttercream onto the cooled cupcakes.
Top with your favourite decorations—Whitakers Honeycomb Crisps, sprinkles, or chocolate curls.
Tips for Success:
Ensure the cupcakes are fully cooled before frosting to prevent melting.
Store cupcakes in an airtight container at room temperature for up to 3 days.
Get ready to share these beauties (or keep them all to yourself—we won’t judge)! 😍🧁
Recipe Notes
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Nutritional Information
Nutrient | Per Cupcake (makes 12) |
|---|---|
Energy | 1340 kJ / 320 kcal |
Fat | 16 g |
of which saturates | 9 g |
Carbohydrate | 40 g |
of which sugars | 26 g |
Fibre | 1.8 g |
Protein | 4.5 g |
Salt | 0.4 g |
Help With Your Baking:
If you have any questions how how to make chocolate cupcakes with tihs recipe, please post a comment below and we will get back to you asap.
Servings: The recipe typically yields about 12 delicious chocolatey cupcakes.
Calories per serving: 320 calories.
Remember: Tag #whitakerschocolates with your homemade cupcakes!
How to Store Your Homemade Chocolate Cupcakes
When storing homemade cupcakes, keep them in an airtight container at room temperature for 2-3 days.
If they're frosted, especially with buttercream, store them in the refrigerator for up to 5-7 days.
For longer storage, you can freeze unfrosted cupcakes for 2-3 months or frosted cupcakes for 1-2 months.
Before serving frozen cupcakes, thaw them at room temperature or in the refrigerator.
Always ensure your storage container is clean and dry, and try to consume the cupcakes within a few days for the best taste and texture.
Serving Suggestions
Serve your delectable cupcakes on a beautiful dessert stand or individual plates.
Add a touch of elegance with a light dusting of cocoa powder or powdered sugar.
Pair them with milk, coffee, or a dessert wine. For an extra indulgence, complement the cupcakes with a scoop of vanilla ice cream, fresh berries, or a dollop of whipped cream.
Experiment with different decorations like Whitakers Honeycomb Crisps or chocolate curls to match your occasion.
Serve at room temperature to enjoy the soft buttercream and moist cake, creating a delightful dessert experience.
How to Long Do Homemade Chocolate Cupcakes Last?
Homemade cupcakes typically last 2-3 days when stored at room temperature in an airtight container.
If refrigerated, they can last 5-7 days.
Unfrosted cupcakes can be frozen for up to 2-3 months, while frosted cupcakes can be frozen for 1-2 months.
The key to maintaining freshness is proper storage: keep them in a cool, dry place, away from direct sunlight, and in a sealed container to prevent them from drying out.
Always check for any signs of spoilage before consuming, and for the best taste and texture, try to enjoy them within the first few days after baking.\
The History of Chocolate Cupcakes
Small chocolate cakes have been around since the nineteenth century when bakers first added cocoa to simple sponge recipes.
These early versions were often baked in individual cups or mugs, which gave rise to the name cupcake. The handy size made them perfect for quick treats and afternoon tea.
Chocolate cupcakes became especially popular in America during the early twentieth century. Home cooks loved how easy they were to make and decorate.
The addition of chocolate turned a plain cake into something richer and more special, ideal for birthdays and family gatherings.
After the Second World War, cupcakes spread widely in Britain. Bakers used local ingredients such as self-raising flour and British butter to create moist, chocolatey versions.
The cakes fitted well with the growing interest in American-style baking and soon appeared at school fairs and parties.
The easy chocolate cupcake recipes of today build on those traditional methods.
Modern versions use simple one-bowl mixing and reliable cocoa powder to deliver consistent results every time.
Families enjoy making them together because the process is quick and the results are always impressive.
Whitakers has supported British bakers with quality chocolate for generations.
Their smooth cocoa-rich chocolate gives cupcakes a deep, true flavour that stands out.
It blends beautifully into batters and helps create that perfect moist crumb people look for in a good chocolate cupcake.
Today chocolate cupcakes remain a firm favourite across the UK. Bakers add all sorts of toppings from simple buttercream to fancy decorations.
The basic idea of a small, rich chocolate cake continues to bring joy at celebrations and everyday moments alike.
