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Chocolate Cupcakes

Chocolate Cupcakes

Course Dessert
Cuisine British
Keyword Cupcake
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 12
Calories 441kcal
Author thebakingexplorer


For the cupcakes

  • 175 g Baking spread unsalted, softened
  • 175 g Caster sugar
  • 3 Eggs large
  • 2 tbsp Milk
  • 150 g Self raising flour
  • 25 g Cocoa powder
  • ¼ tsp Baking powder

For the buttercream

  • 175 g Butter unsalted, softened
  • 300 g Icing sugar
  • 50 g Cocoa powder
  • 2-3 tbsp Milk


  • Pre-heat your oven to 140C Fan/160C/325F/Gas Mark 3, and line a cupcake tin with cupcake cases
  • For the cupcake sponge, mix together the butter and caster sugar, ideally using an electric mixer, for 5 minutes until smooth and fluffy
  • Add the eggs and milk and whisk them in well
  • Then gently whisk, or fold in, the self raising flour, cocoa powder and baking powder
  • Divide the mixture between the cupcake cases, and bake them for 25-30 minutes or until a thin skewer inserted in the centre of the cupcakes comes out clean. Put them on a rack to cool completely
  • For the buttercream, mix the softened butter on it's own for a few minutes. Then add the icing sugar, cocoa powder and milk, and mix until smooth. You can do this by hand, but an electric hand whisk or stand mixer with paddle attachment will provide the best results. If the buttercream is too stiff, you can add a little more milk
  • Spread or pipe the buttercream on top of the cupcakes. Decorate however you wish
  • Store in an airtight container in a cool place and eat within 3 days


  • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
  • I used a baking spread for the cupcakes and unsalted butter for the buttercream.
  • You can use any cocoa powder for the cupcakes and buttercream, of course the better quality it is, the better flavour they will have. Do make sure you are using cocoa powder and not a hot chocolate powder.
  • For more information on how to bake perfect cupcakes, check out my Vanilla Cupcakes recipe!
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.


Calories: 441kcal | Carbohydrates: 53g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 216mg | Potassium: 138mg | Fiber: 3g | Sugar: 39g | Vitamin A: 797IU | Calcium: 35mg | Iron: 1mg