chocolate · Cupcakes

Chocolate Cupcakes

This is my 100th post on this blog! That means I’ve rattled on 100 times how much I love cake. In all seriousness it’s nice to use this as a time to reflect on what I have achieved in the last few years with my baking. My top one will always be making a wedding cake! I never imagined myself being able to achieve it, but, I did it. I love looking back over some of my favourite bakes and remembering how much I was like ‘nah I cant do this’ and proved myself wrong. It’s the little things, especially at this moment in time! Anyway, for my 100th post it’s a simple one, but potentially a bake that’s hard to dislike- Chocolate Cupcakes.

I made these for teachers at a local school and donated them as part of a care package someone made for them all. Don’t worry, I still made an extra cake for me to test taste to make sure the chocolate was chocolatey enough. I piped the buttercream in using me new piping nozzles (2D). If you haven’t got ones of these- buy one! I’m obsessed how the patterns piped onto cupcakes and it’s only £4 on Amazon.

I finished off the cupcakes with some white sprinkles I had left from a previous bake. I think the contrast between the dark buttercream and white looked really effective! With sprinkles I would always advise to be careful ie. don’t just chuck them on. Never underestimate taking your time and selectively placing a few sprinkles, it really looks a lot better with some love and attention.

If you want to add more chocolate goodness into these cupcakes feel free to throw in some Chocolate chips, or even better, cut up some chunks of dark chocolate and add into the cake batter.

Have fun baking and decorating, and more importantly enjoy tucking into these bad boys!

Recipe Inspired by Humming Bird Bakery and Sally’s Baking Addiction



  • 95g Plain Flour
  • 45g Cocoa Powder
  • 3/4 Teaspoon of Baking Powder
  • 1/2 Teaspoon of Baking Soda
  • 2 Large Eggs
  • 100g Granulated Sugar
  • 100g Light Brown Sugar
  • 80ml Vegetable Oil
  • 2 Teaspoons of Vanilla Extract
  • 120ml Milk
  • Chocolate Chips if you want more Chocolate!!

For the Icing:

  • 300g Icing Sugar
  • 100g Margarine/Unsalted Butter
  • 40g Cocoa Powder
  • 2 Tablespoons of Milk (maybe more needed depending on consistency)


  1. Preheat the oven to 180 degrees and place cases into a muffin or cupcakes tray (muffin tray works best)
  2. Whisk the flour, cocoa powder, baking soda and powder in a large bowl until well mixed.
  3. In a separate bowl beat the eggs, both sugars, oil and vanilla together using a hand held electric whisk, beat until well combined.
  4. Pour half the wet mixture into the dry ingredients. Add half the milk as well. Beat using the electric whisk for a few seconds. Then add the remaining wet ingredients and milk and stir with a wooden spoon until combined. As soon as its combined stop mixing! If you want chocolate chips, now is the time to add them.
  5. Spoon the batter into the cases, they should only be filled halfway, don’t try fill them up any more than this!
  6. Bake in the oven for 14-20 mins. Honestly it all depends on your oven just keep baking until a skewer comes out clean when you insert it into the cakes.
  7. Leave to cool on a wire rack.
  8. To make the icing sieve the icing sugar and cocoa powder into a large bowl, add the butter and beat using a hand held whisk. When it starts to get stiff/hard to beat, add milk 1 tablespoon at a time until it softens to the consistency you like. Leave in the fridge whilst the cupcakes cool.
  9. Once the cupcakes have cooled pipe or spoon on your buttercream and decorate as your wish.

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