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15 Chocolate Cupcake Recipes
15 Chocolate Cupcake Recipes
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Find delicious, quick, and easy cupcake recipes suitable for family gatherings,
morning/afternoon teas and for special occasions. A great selection of recipes including red
velvet, chocolate mud, gluten-free chocolate and the wonderful vegan chocolate obsession
cupcakes.
Instructions
Preheat oven to 160C (325F).
In a medium-sized bowl add eggs, butter and sugar and beat with an electric mixer until light
and creamy.
Add milk, sifted flour and cocoa powder, and stir to combine.
Beat with electric mixer for 2 minutes, or until light and fluffy.
Allow cupcakes to cool in the tin for 5 minutes before turning onto wire rack to cool.
When cold, top with fresh whipped cream, sprinkle with chocolate shavings and add a fresh
cherry.
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CHOCOLATE CINNAMON CUPCAKES
Ingredients
4oz (125g) butter
2/3 cup brown sugar, firmly packed
2 egg yolks
1 egg
1/3 cup cocoa
1 1/2 cups self-raising flour
1 tspn ground cinnamon
2/3 cup milk
Instructions
Preheat oven to 160C (325F).
Cream butter and sugar in small bowl with electric mixer until
light and fluffy.
Stir in half the sifted cocoa, self-raising flour and cinnamon with half the milk, then stir in
remaining dry ingredients and milk.
Meringue
2 egg whites
1/2 cup caster sugar
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Topping
1 tspn sugar
1/2 tspn ground cinnamon
1 tblspn coconut
1/4 cup slivered almonds
These chocolate cinnamon cupcakes are best eaten on the day of baking.
Instructions
Preheat oven 190C (375F).
Cream butter, vanilla essence, sugar, egg and syrup in small bowl with electric mixer until
light and fluffy.
Transfer to a large bowl and stir in half the sifted flour with half the milk, and then stir in
remaining flour and milk.
Place half the mixture into separate bowl and stir in blended sifted cocoa and extra milk.
Drop alternate spoonfuls of mixture into prepared cupcake liners and run a knife through the
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mixture to give a marbled effect.
Remove cupcakes from oven and place a layer of marshmallows evenly on top of cupcakes.
Return to oven for a further 5 minutes or until marshmallows are beginning to melt.
Cool 5 minutes and drizzle with combined melted chocolate and extra butter.
CHOCOLATE CUPCAKES
Ingredients
6oz (185g) butter
2 tspns vanilla essence
1 3/4 cups castor sugar
3 eggs
2 cups self-raising flour
2/3 cup cocoa
1 cup water
Instructions
Preheat oven to 350F (175C).
Combine butter, essence, sugar, eggs, sifted flour, cocoa and water in a large bowl of electric
mixer.
Increase speed to medium and beat for about 3 minutes until mixture is smooth and changed
in colour.
Spread into patty pans and bake for about 18 to 20 minutes or until a skewer inserted in the
center of a cupcake comes out clean.
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CHOCOLATE APPLE CUPCAKES
Ingredients
6oz (185g) butter, chopped
1 1/4 cups (275g) castor sugar
3 eggs
2 cups (300g) self-raising flour
1/3 cup (35g) cocoa
1/4 tspn bicarb soda
1/3 cup (80ml) water
2 medium apples, peeled, cored and finely chopped.
Instructions
Preheat oven to 160C (350F).
Combine all ingredients in large bowl of a food processor and blend until well combined,
scraping down the side of the container occasionally.
Bake for 15 minutes or until a skewer inserted in the center of a chocolate apple cupcake
comes out clean.
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Instructions
Preheat oven to 180C (350F).
Beat butter and sugar in small bowl with electric mixer until light and fluffy.
Add egg yolks, one at a time, beating well after each addition.
Beat egg white in medium bowl with electric mixer until soft peaks form.
Instructions
Preheat oven to 325F (160C).
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Place butter, chopped chocolate and hot water in a heatproof, microwave-safe bowl.
Microwave, uncovered, on HIGH (100%) for 2 to 3 minutes, stirring every minute until
smooth.
Bake cupcakes for 20 minutes or until a skewer inserted into the centre of a chocolate mud
cupcake has moist crumbs clinging.
Method
Preheat oven to 325F (160C).
Mix together the water, oil, vanilla and caster sugar until combined and sugar has dissolved.
Mini cupcakes bake for 13 minutes, and large cupcakes bake for 23 minutes.
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CHOC RASPBERRY CUPCAKES
Ingredients
1oz (35g) cocoa powder
2fl oz (80ml) water
5oz (150g) dark eating chocolate, melted
5oz (150g) butter, melted
10oz (300g) firmly packed brown sugar
4oz (125g) almond meal
4 eggs, separated
Instructions
Preheat oven to 325F (160C).
Blend sifted cocoa with the water in large bowl until smooth.
Stir in melted chocolate, butter, sugar, almond meal and egg yolks.
Beat egg whites in small bowl with electric mixer until soft peaks form.
Bake for about 30 minutes or until cake skewer inserted in the center of a chocolate raspberry
cupcake comes out clean.
Frosting:
6oz (200g) dark eating chocolate
5 fl oz (160ml) thickened cream
10oz (300g) raspberries
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GLUTEN-FREE CHOC CUPCAKES
Ingredients
1 1/3 cup gluten-free chocolate
3/4 cup butter
6 eggs
1/2 cup sugar
2 tspns gluten-free vanilla extract
Method
Preheat oven to 350F (180C).
In large bowl, mix egg yolks and 1/4 cup sugar until very thick and pale (3 minutes).
Using clean, dry beaters, beat egg whites and remaining 1/4 cup sugar until stiff peaks form.
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MARBLE CUPCAKES
Ingredients
6oz (180g) butter
1 tspn vanilla essence
3/4 cup superfine (caster) sugar
2 eggs
1 1/2 cups self-raising flour
1/2 cup milk
pink food coloring
2 tblspns cocoa
1 tblspn milk, extra
Instructions
Preheat oven to 180C (350F).
Beat butter, essence and sugar in small bowl with electric mixer until mixture is light and
fluffy.
Transfer mixture to a large bowl and fold in sifted flour and milk in two batches.
Stir sifted cocoa and extra milk into another bowl and mix well.
Bake for 1bout 20-25 minutes or until a skewer inserted in the center of a marble cupcake
comes out clean.
Stand for a couple of minutes before turning onto a wire rack to cool.
Drop alternate spoonfuls of pink and white frosting on top of each cupcake.
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Frosting
3oz (90g) butter
1 cup confectioners (icing) sugar
1 1/2 tblspns milk
pink food coloring
Beat butter in a small bowl with electric mixer until as white as possible.
Instructions
Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly. Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
EAT ! (this can serve 2 if you want to feel slightly more virtuous). Even better is to make it in
a really big mug so that there is room to put the ice-cream or cream on top. Less washing up
as well which really makes this one of the best chocolate cupcake recipes ever!
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RED VELVET CUPCAKES
Ingredients
2 cups cake (self-raising) flour
2 tablespoons cocoa
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk*
2 tablespoons red food coloring
120g (1/2 cup) butter, at room temp
1 cup plus 2 tablespoons granulated sugar
2 large eggs, at room temp
1/2 teaspoon vanilla
Method
Preheat the oven to 325F (160C).
Cream the butter, sugar and vanilla using an electric mixer, until the mixture is pale and
fluffy.
Add the eggs one at a time, letting the eggs beat for 1 minute in between additions.
Spoon into paper lined cupcake pans. Bake for 12 minutes or until a skewer inserted in the
center of a red velvet cupcake comes out clean.
Let cool completely before frosting with buttercream or cream cheese frosting.
*Sometimes I decide to make red velvet cupcakes but don't have any buttermilk. Add 1
tblspn vinegar to 3/4 cup milk and let stand for 5 minutes before adding to recipe.
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VEGAN MOCHA RASPBERRY
CUPCAKES
Ingredients
2 cups whole wheat flour
1 cup flour
3/4 cups sugar
2 tsp baking soda
1/2 cup cocoa powder
1/4 cup applesauce
1/2 tsp vanilla essence
2 tbsp vinegar dissolved in 1/4 cup water
3/4 cup brewed espresso
3/4 cup raspberry puree
Method
Preheat oven to 350F (175C).
Mix together flour, sugar, baking soda and cocoa in a large mixing bowl.
Slowly incorporate applesauce and vanilla, and then vinegar in water, coffee and raspberry
puree.
Bake for 15 minutes or until a skewer inserted in the center of a cupcake comes out clean.
Let cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire
rack to cool completely.
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1/3 cup self-raising flour
1 cup all-purpose (plain) flour
1 tspn vanilla essence
1 egg, lightly beaten
3oz (85g) Cherry Ripe bar, finely chopped (or any suitable chocolate bar)
1/4 cup flaked coconut, toasted
Instructions
Preheat oven to 300F(150C).
Place chocolate, butter, milk and sugar in a saucepan over low heat and cook, stirring, for 3-4
minutes or until smooth. Remove from heat.
Whisk in sifted self-raising flour and all-purpose flour, and vanilla and egg.
Bake for 20-25 minutes or until a skewer inserted in the center comes out clean.
Leave in trays for 5 minutes and then turn onto wire rack to cool.
When cool, spread ganache over cupcakes and sprinkle with coconut.
Ganache:
5oz (165g) white chocolate
1/3 cup cream
Place chocolate and cream in a heatproof, microwave-safe bowl. Microwave on medium for
2-3 minutes, stirring every minute with a metal spoon, or until melted.
Refrigerate, stirring occasionally with a metal spoon, for 30 minutes or until a a spreadable
consistency.
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