Chocolate Cupcakes are every home baker’s best friend. I remember making these for the first time – they turned out so good that my kids thought they came from a bakery. The recipe is foolproof and creates perfectly risen cupcakes with a deep chocolate flavor. The vanilla icing on top adds just the right amount of sweetness.
About the Recipe
This recipe makes 12 delicious cupcakes that are ideal for birthdays, bake sales, or just because. The ingredients are basic pantry staples, and the steps are simple to follow. What I love most is how forgiving this recipe is – even if you’re new to baking, you’ll get great results. The cocoa powder gives these cupcakes their rich flavor, while the butter keeps them moist.
Why You’ll Love This Recipe
First, it’s super easy to make – no fancy equipment needed. The cupcakes come out perfectly moist every time, with just the right amount of chocolate flavor. The vanilla icing is smooth and creamy, and you can add food coloring to make them festive. Kids love helping with the decorating part, making it a fun family activity. Best of all, these cupcakes stay fresh for several days (if they last that long).
Simple Chocolate Cup Cake
Cooking Tips
– Let your eggs and butter reach room temperature before starting
– Don’t overmix the batter – stop when ingredients are just combined
– Fill cupcake liners only 2/3 full to prevent overflow
– Test doneness with a toothpick in the center
– Cool completely before icing
Serving and Storing Suggestions
Makes 12 cupcakes. Total time: 45 minutes (20 minutes prep, 20 minutes baking, 5 minutes decorating). Store in an airtight container at room temperature for up to 3 days. Let cupcakes cool completely before storing. Perfect for kids’ parties or afternoon tea.
Similar Recipes
- Vanilla Bean Cupcakes
- Double Chocolate Muffins
- Mini Birthday Cakes
Nutrient Benefits
While these are treats, they do offer some benefits. The eggs provide protein and vitamins, while cocoa powder contains antioxidants. Using butter instead of oil adds vitamin A and D. Remember, moderation is key – these are special treats to be enjoyed occasionally as part of a balanced diet.
Chocolate Cupcake
Ingredients
- 100 g Maida (Plain Flour)
- 100 g Powdered Sugar
- 100 g Butter
- 2 Eggs
- 3 tsp Cocoa Powder
- 1/2 tsp Baking Powder
- little Milk
For the Icing:
- 1 1/2 tbsp Butter
- 1/4 cup Icing Sugar
- little Vanilla Essence
Optional
- few drops Edible Food Colour
Instructions
- Combine and sieve together the flour, baking powder and cocoa powder in a large bowl.
- Beat the butter and icing sugar well.
- Break the eggs and beat again.
- Gradually add the flour mixture and mix well.
- If the mixture is too thick, add little milk.
- Pour this into a cupcake mould lined with paper cups and place it on a baking tray.
- Place the tray into a preheated oven at 180C for 20 minutes or until a skewer inserted into the center comes out clean.
- Mix all the icing ingredients and transfer to a piping bag.
- Remove the cupcakes, keep them aside for 30 seconds and decorate with icing as desired.
Recipe Video
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Frequently Asked Questions
Can I make these cupcakes without eggs?
You can replace each egg with 1/4 cup mashed banana or applesauce. The texture will be slightly different but still tasty.
Why did my cupcakes sink in the middle?
This usually happens from opening the oven door too soon. Wait until at least 15 minutes into baking before checking them.
How do I know when they’re done baking?
Insert a toothpick into the center – it should come out clean or with just a few dry crumbs. The top should spring back when lightly touched.
