Chocolate cupcakes

    45 mins

    Chocolate cupcakes are the ultimate party food. Make some for your next party!

    1240 people made this

    Serves: 16 

    • 1 1/3 cups (170g) plain flour
    • ¼ teaspoon baking soda
    • 2 teaspoons baking powder
    • ¾ cup unsweetened cocoa
    • pinch salt
    • 50g butter, softened
    • 1½ cups white sugar
    • 2 eggs
    • ¾ teaspoon (7ml) vanilla essence
    • 1 cup (250ml) milk

    Prep:25min  ›  Cook:15min  ›  Extra time:5min  ›  Ready in:45min 

    1. Preheat oven to 180 C. Line a muffin pan with patty cups.
    2. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
    3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Fill the muffin cups 3/4 full.
    4. Bake in preheated oven for 15 to 17 minutes or until a fine skewer inserted into the cake comes out clean. Ice with your favourite icing when cool.

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    Reviews and ratings
    Global ratings:

    Reviews in English (1140)


    I made this recipe and it was yummy. However, I suggest that you only fill the muffin cups 2/3 of the way, instead of 3/4 because they end up looking like muffins (way too high), rather than cupcakes. I will also probably lessen the milk a bit the next time, because it came out too soft and was disintegrating people were eating it.  -  23 Oct 2002  (Review from Allrecipes US | Canada)


    Very easy and tasty (with and without icing). I found that it will make 30 cupcakes (don't fill each cup as full as stated, closer to 1/2). They will be the perfect size for icing. If you aren't planning on icing them you could make 24 cupcakes. I made these with the help of a 3 yr old and a 1 yr old. They both love them! I did need to bake them a bit longer (about 10 min) but our oven usually needs a bit longer so others might not not need to.  -  18 Jul 2002  (Review from Allrecipes US | Canada)


    These cupcakes are pretty good, but nothing exceptional. Also, the instructions are misleading; they say to cream 3 Tbsp. of butter with 1 1/2 cups of sugar. It's virtually impossible to cream such a small amount of butter with 8 times the amount of sugar! The butter will never get creamy, but will stay overly grainy and sugary from all that sugar. A much better and simpler way is to melt the butter and add it to the wet ingredients, and then add the sugar to the dry ingredients. The best part about these cupcakes is they are lowfat!  -  07 Jul 2001  (Review from Allrecipes US | Canada)