Double Chocolate Cupcakes

13 June 2012

I've called these double chocolate cupcakes as they're chocolate cupcakes with chocolate frosting. I suppose you could call them that but it's a bit of a mouthful. I make these with Oliver all the time but realised that I've never posted the recipe for them. I just made them for a cake sale at work and they sold out in 13 minutes!

Now I'm more confident with the baking bit, I enjoy decorating my cupcakes. I used to be a bit scared of piping the frosting but I absolutely love it now! I bought some disposable piping bags and they are brilliant. No more washing out re-usable piping bags and hanging them up to dry. Just squirt and throw away! I use these that I bought from Amazon. I'm also finding more and more cool toppings for the cupcakes, I really like using sweets as a decoration. I've recently made them with dolly mixtures and giant chocolate buttons.

Double Chocolate Cupcakes

Makes 10
Preparation time 20 minutes
Cooking time 20-25 minutes

100g plain flour
2 & 1/2 tblsp cocoa powder
140g caster sugar
1 & 1/2 teaspoons baking powder
40g butter, softened
120ml whole milk
1 egg
1/2 teaspoon vanilla extract

300g icing sugar
100g butter
40g cocoa powder
3 tablespoons whole milk

Preheat the oven to 170C (325F) Gas Mark 3. Line a 12 section bun tray with 10 paper cases {my recipe said makes 12 but I got 10 out of it}.

Put the flour, cocoa, sugar, baking powder and butter in a bowl and beat with a hand-held electric whisk on a slow speed until you get a sandy consistency and everything is combined.

Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture. Beat to combine then turn the mixer up to high speed to get rid of any lumps.

Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture {scrape any unmixed ingredients from the side of the bowl with a spatula}. Continue mixing for a couple more minutes until the mixture is smooth. Don't overmix though.

Spoon the cupcake mixture into the paper cases until two thirds full. Pop them in the oven for 20-25 minutes or until the cake bounces back when touched. If you insert a skewer into the middle of the cake it should come out clean. Leave the cupcakes to cook slightly in the tray before turning out onto a wire rack.

Now make the frosting. Beat the icing sugar, cocoa and butter in a bowl with a hand-held electric whisk on medium speed until the mixture comes together and is well combined. Turn the mixer down to slow speed. Add the milk to the butter mixture a little at a time. Once all the milk has been incorporated turn the mixer up to high speed and beat for about 5 minutes until the frosting is light and fluffy. The longer you beat the frosting, the lighter and fluffier it will be.

When the cupcakes are cold, spoon or pipe the frosting on top. Finish with sprinkles or sweets of your choice.


  1. yum yum yum. I've been baking way too much lately, no cupcakes for me for a couple of weeks. Saving this recipe for then! thank you

    1. Thanks Michelle, I haven't baked much recently as my oven broke and had to buy a new one, but just made chocolate chip cookies this afternoon. Hope you enjoy them when you make them x

  2. They look delicious, I've pinned them to make!

    1. Thank you Jennifer. Hope you enjoy them x


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