Thursday, March 29, 2012

Chocolate Cupcakes Recipe

It seems that everyone has a go-to chocolate cake or cupcakes recipe and this one is mine.

It was given to me by a work mate years and years ago, she recited the recipe to me off the top of her head and the result was a fantastic tasting cake that was so easily made and easily adaptable.

You'll notice it is the same (only halved) as my chocolate cake recipe. I've also used it as the base in my Tim Tam Cupcakes, Mint Chocolate High Hat Cupcakes and Creme Egg Cupcakes.

Chocolate CupcakesRose Swirl Chocolate Cupcakes

It really is so easy you practically throw it all in one bowl and mix.

Don't worry about the coffee content in there, it doesn't give the cupcakes a coffee taste at all, just enhances the chocolate taste.

I like to make my own buttermilk as it's not incredibly cheap here and I always have heaps left over when I buy it for a recipe.

Chocolate CupcakesChocolate Cupcakes
Chocolate Cupcakes
Chocolate CupcakesChocolate Cupcakes

Chocolate Cupcakes
Makes 12 Cupcakes

1 cup flour
¼ cup cocoa
½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
¾ cup plus 2 tbsp. sugar
½ tsp. vanilla essence
1 egg
¼ cup oil
½ cup buttermilk (or ½ cup milk and ½ tbsp. white vinegar)
½ cup black coffee, cooled (made with ½ tsp instant coffee)

110g butter, at room temperature
1 ½ - 2 cups icing sugar
¼ cup cocoa (or to taste)
½ tsp. vanilla essence
2 tbsp. milk

  • Preheat oven to 180 degrees C and line a muffin tray with cupcake cases.
  • Mix coffee and let it cool down while you make the rest of the mix up.
  • Make homemade buttermilk by combining milk and white vinegar. Let this sit while you make the rest of the mix up, it will be lumpy when you go to use it.
  • Sift dry ingredients together in a large bowl.
  • Add eggs, vanilla, oil, coffee (once cooled) and buttermilk to the dry ingredients and mix on a low speed until combined.
  • Mix on medium speed for about 1 minute, the mixture will be very runny.
  • Pour into cupcake cases approx. ¾ full and bake for 10 - 15 minutes or until a skewer inserted comes out clean.
  • Leave in tins for 5 minutes then cool on a wire rack.
  • Leave cupcakes to cool in the tin for 5 minutes before placing on a cooling rack to cool completely.

Chocolate Buttercream:
  • Beat butter light and fluffy.
  • Add vanilla and beat until combined.
  • Sift icing sugar into a large bowl, add to butter one cup at a time and mix until combined.
  • Sift cocoa into icing and mix until well incorporated, taste test to see if it is chocolatey enough, if not, add more cocoa one Tablespoon at a time.
  • When icing starts to get lumpy add a tablespoon of milk.


  1. How many cupcakes does this make?

    1. Hi Erica,
      These make approximately 24 cupcakes. Sorry I'll be updating the recipe very soon so it's a little more accurate and the photos are prettier! Thanks for your patience!

    2. I've updated the recipe and halved it, but you can obviously double it if you want 24 cupcakes :-)