Chocolate cupcakes

These indulgent chocolate cupcakes use the all-in-one method so they’re a breeze to make. Top with generous, thick swirls of the chocolate ganache and serve to family and friends. They’re guaranteed to put smiles on faces

Chocolate cupcakes

Or, if you want to make one big cake, try our devil’s food cake

  • Serves icon Makes 12
  • Time icon Hands-on time 20 min, oven time 25-30 min

These indulgent chocolate cupcakes use the all-in-one method so they’re a breeze to make. Top with generous, thick swirls of the chocolate ganache and serve to family and friends. They’re guaranteed to put smiles on faces

Or, if you want to make one big cake, try our devil’s food cake

Ingredients

For the cake

  • 160g unsalted butter, softened
  • 160g golden caster sugar
  • 3 medium free-range eggs, beaten
  • 160g self-raising flour
  • 2 tsp vanilla bean paste or extract
  • 40g dark cocoa powder (we used Green & Black’s)
  • 3 tbsp milk

For the ganache

  • 100g dark chocolate, roughly chopped
  • 150ml double cream, at room temperature

You’ll also need…

  • 12-hole muffin tin; 12 cupcake paper muffin cases (we used Dr Oetker)
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Heat the oven to 170C/150C fan/gas 3 1/2. Put all the cake ingredients in a large mixing bowl. Using an electric hand mixer, beat everything together to make a thick, smooth batter (this will take about 5 minutes).
  2. Line the muffin tin with paper cases and divide the batter equally among them. Bake for 20-25 minutes until the cake is well risen and a skewer inserted into the centre comes out clean.
  3. For the ganache, put the chocolate in a microwaveable bowl, cover with cling film then heat on the lowest setting for a minute at a time, stirring after each minute until melted. Let stand for 5 minutes then use a balloon whisk to slowly beat in the cream a little at a time. When a thick glossy ganache forms, use a small palette knife to spread the ganache onto the cupcakes. Chill in the fridge (cover once the ganache has set) or leave at room temperature if you are eating straightaway. They are best eaten at room temp, so take them out of the fridge an hour before eating.

delicious. tips

  1. Once the cakes are a few days old, slice a piece and warm through in the microwave for a few minutes then serve with cream and seasonal fruit.

     

  2. Prepare the iced cake up to 24 hours in advance and store in a sealed container in the fridge. Or freeze the un-iced cake, wrapped in cling film, for up to 1 month in a sealed container. Make, cover and chill the ganache up to 48 hours in advance. Let it come to room temperature before decorating the cake

Buy ingredients online

Recipe By:

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Apples

Apple crumble cupcakes

Bring Britain’s best pud to the cupcake format with these...

Save recipe icon Save recipe icon Save recipe

Fantastical recipes for World Book Day

Bruce Bogtrotter’s chocolate cake

Indulge in a slice of cake inspired by Roald Dahl’s...

Save recipe icon Save recipe icon Save recipe

Cupcakes

Easter cupcakes

Whisk up Easter cupcakes with the kids, then get creative...

Save recipe icon Save recipe icon Save recipe

Chocolate cakes

Chocolate cola cake

Great British Bake Off winner John Whaite shares his recipe...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.