Tasty & Healthy Chocolate Cupcakes Recipe UK
Rated 5.0 stars by 1 users
Category
Healthier Recipe
Servings
12
Prep Time
10 minutes
Cook Time
15 minutes
Calories
150
Looking for a treat that mixes rich chocolate taste with better-for-you choices?
These chocolate cupcakes bring soft, moist bites using natural sweeteners and wholesome bits like oat flour and Greek yoghurt.
At the heart sits Whitakers dark chocolate, adding deep, bold notes without heavy sugars. 🧁🍫
Great for quick snacks, birthday fun, or a light end to meals, this recipe keeps things simple and satisfying.
With just 10 minutes prep and a short bake, anyone can whip them up at home.
Try them plain or topped with extra chocolate chunks for that special touch. 😊
Ingredients
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1 cup (120g) plain flour
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½ cup (50g) oat flour (or blend rolled oats)
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½ cup (50g) cocoa powder
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1 tsp baking powder
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½ tsp baking soda
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Pinch of salt
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2 large eggs
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½ cup (120g) Greek yoghurt
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⅓ cup (80ml) honey or maple syrup
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¼ cup (60ml) melted coconut oil or light olive oil
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½ cup (120ml) milk (dairy or plant-based)
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1 tsp vanilla extract
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¾ cup (100g) Whitakers dark chocolate, chopped (or chocolate chips)
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Extra chocolate pieces
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Dusting of cocoa powder
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Light yoghurt-based chocolate frosting
Optional toppings:
Directions
Preheat the oven:
Heat to 175°C (350°F) and line a 12-hole cupcake tray with cases.
Mix the dry ingredients:
In a large bowl, whisk together plain flour, oat flour, cocoa powder, baking powder, baking soda, and salt.
Mix the wet ingredients:
In a separate bowl, whisk the eggs, Greek yoghurt, honey/maple syrup, melted oil, milk, and vanilla until smooth.
Combine:
Add the wet mixture to the dry ingredients.
Fold gently until just combined — avoid overmixing.
Add the chocolate:
Fold in the chopped Whitakers dark chocolate.
Fill the cases:
Spoon the mixture evenly into the cupcake cases (they should be about ¾ full).
Bake:
Bake for 15–18 minutes, or until a skewer inserted into the centre comes out clean or with a few moist crumbs.
Cool:
Allow to cool in the tin for 5 minutes, then transfer to a wire rack.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 12 delicious Chocolate Cupcakes.
Calories per serving: 150 calories.
Remember: Please tag #whitakerschocolates with photos of your homemade Healthy Chocolate Cupcakes.
For a richer flavour, add 1 tsp espresso powder to the batter.
For extra moisture, add 2 tbsp mashed banana or apple sauce.
To make them dairy-free: use coconut yoghurt and plant milk.
Sweetness is intentionally light — increase honey/maple syrup slightly for a sweeter cupcake.
Nutritional Information for This Recipe
| Nutrient | Per Cupcake |
|---|---|
| Calories | 209 kcal |
| Total Fat | 10.8 g |
| Saturated Fat | 7.3 g |
| Carbohydrates | 25 g |
| Sugars | 11 g |
| Fibre | 3.1 g |
| Protein | 5.5 g |
| Salt | 0.3 g |
How to Store Your Homemade Healthy Chocolate-Flavoured Cupcakes
Keep these cupcakes fresh with easy storage tips.
Use an airtight container at room temperature and they last 2 to 3 days.
For longer freshness, put them in the fridge for up to 5 days.
To freeze unfrosted ones, wrap well and store for up to 2 months.
Thaw at room temperature before eating. 🧁
A Brief History of Cupcakes in the UK
Cupcakes, or their early equivalents, have a long history in the UK dating back to the 18th century.
Known initially as queen cakes, the first recorded recipe appeared in 1724 in R. Smith's Court Cookery, where they were baked in small, shaped tins like hearts or stars, often arranged decoratively on plates.
These rich, egg-based treats evolved through the Georgian and Victorian eras, with recipes suggesting baking in tea-cups or patty pans by the early 1800s.
In the UK, they became popularly known as fairy cakes, smaller and simpler than their American counterparts.
The modern cupcake concept originated in the US around 1796, with the term "cupcake" coined in 1828, referring to cakes measured by cups or baked in small molds.
This style crossed to the UK, but it was the early 2000s boom—sparked by shows like Sex and the City—that turned cupcakes into a trend here.
Programs such as The Great British Bake Off further boosted popularity, and during the recession, sales surged, making it a multi-million-pound industry.
Today, around 44 million cupcakes are eaten annually in the UK, with gourmet flavors and wedding tiers keeping the tradition alive.
