Search
Saved recipes | | Register | Welcome!
Search
(258 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

My Recipe Book | What is this?

Libbie's chocolate cupcakes

Print Page
Chocolate cupcakes recipe
  • Serves: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

 

goodtoknow user Libbie sent in her chocolate cupcake recipe, which she adapted from The Hummingbird Bakery's recipe. Libbie says: 'They were yummy' and they look like it too! Rich chocolate sponges with a super-sweet chocolate buttercream, this is the ultimate chocolate cupcake recipe and regularly voted into the top cake recipes on goodtoknow. Tried, tested and guaranteed by you.

Ingredients

For the chocolate cupcakes:

  • 100g plain flour
  • 20g cocoa powder
  • 140g caster sugar
  • 1.5tsp baking powder
  • Pinch of salt
  • 40g unsalted butter at room temperature
  • 120ml whole milk
  • 1 egg
  • ¼tsp of vanilla extract

For the chocolate buttercream frosting:

  • 600g icing sugar sifted
  • 200g unsalted butter
  • 80g cocoa powder
  • 80ml whole milk

That's goodtoknow

cartoon image of chef

Love baking? Send in your bakes and cake recipes to Cake corner. The best cakes get their own spot in our goodtoknow Recipes magazine. We'll even pay you £25 if it appears.

Method

  1. Preheat the oven to 170°C (325°F) gas 3.
  2. Put flour, cocoa, sugar and baking powder, salt and butter in a free-standing mixer with paddle attachment. Mix together until you have a sandy consistency.
  3. Whisk milk, egg and vanilla in a jug. Slowly pour half into the mixture, beat to combine and then turn the mixer up to high speed to get rid of any lumps.
  4. Turn the mixer down to a slower speed and pour in the remaining mixture. Continue to mix for a couple of mins. Do not over mix.
  5. Spoon mixture into the 12 cases and cook for 20 mins.
  6. For the chocolate buttercream: Beat icing sugar, butter and cocoa powder together in a free-standing mixer on a medium speed. Turn down to a low speed and add milk gradually, once mixed turn up to a high speed again and beat for approx 5 mins and mixture is light and fluffy.
  7. Use a piping bag and metal nozzle to pipe onto top of cooled cupcakes.
  8. Decorate with blueberries, edible gold stars and glitter. You could also try decorating these chocolate cupcakes with regal iced cut outs or lustre spray.


Average rating

  • 4
(258 ratings)

Rate this

What do you think of this recipe? Leave us your comments, twists and handy tips.

Your comments

toni ludgate

made these as a birthday cupcake collection went down a storm lol but mine went really misshaped and wonky to one side i even left them to settle before putting them in the oven what did i do wrong :(

marie

They look so nice i will be having a go.

Adele

These cupcakes are lovely!! made them tonight and recipe is perfect, found no tweeking nessessary, will make again!!

jenny

a great recipe that turns out as good as the picture thank you

george

these are great and taste great too. i only put in half of the icing sugar for the frosting. made it really rich but tasted great.

GTK Ed

Hi Lisa, Yes you can do the mixing by hand. It will take a bit longer, but as long as your batter is light and fluffy your cakes will be just as good. Give them a go and let us know how you get on! Jolene

Lisa Forde

Can the mixing be done by hand, would the same results be achieved, hope so would love to try this recipe,they look gorgeous!!

xx lucy xx

im going to make these with my little sister on saturday! wish me luck

simone

made them last week...they were fab. had none left within an hour

PeterR

Wow. Love the toppings!

Diane

These look absolutely gorgeous and I bet they tasted it too. Forgot to leave stars on last comment!Oops.

Peter

Amazing!

Sandra Tingle

Stunning, bet they take delicious.

Ruby Au

Prefect match!! These look great even not taste yet!

Kathy

This is absolutely amazing!!!

Louise Thomas

These not only look amazing but I can tell you all they taste amazing as Libbie made these for my last day at work before starting my maternity leave. A fabulous start, thank you Libbie!!! x o x o

Diane Walters

These look absolutely gorgeous and I bet they tasted it too!

Nicola kirby

These look amazing. Can't wait to try them!

Shagufta'Babesss

Amaaaaaaaazinggg!! <3

Jude

I found if you swapped out 20ml of milk for Bailleys in the cake mix it makes an interesting twist and a rather grown up yummy cake :)

Amy:)

does anyone know if using semi-skinned milk instead of whole milk for the frosting will make a difference?

leavethelies

Great recipe! I'm gonna do them very often! :) yummy!

Jeffrey S. Hunt

This is really easy to follow cupcake recipe! Love to try this one out!

Neil Hudson

These are delicious, but same as lianlovescooking, I would half the buttercream icing.

Penelope Griffiths

These cakes are wonderful. I was wondering if you would be able to make them in advance and freeze untill needed? Does anyone know if this is possible? Thanks x

Dilon Fisherman

Thanx for this recipe its a keeper, the cupcakes were so easy to make and the instructions very helpful. Couple of things though I filled the cases to 1/2 full only, and made some wells to stop them rising to a peak in the middle. when they were semi cooled I placed a book on top and that flattened them so more so I could pipe on more icing. Also mixing the icing for a full 5 minutes deffo makes the icing nice and fluffy easy to pipe. One last thing I kept the icing in the fridge for about 30 mins to harden up a bit again making it loads easier to pipe. Great recipe though ;-))

Katy goodtoknow Recipes

Hi Siobhan - don't panic, it's a very common problem, it's certainly happened to me before! It happens when the cake is too moist, so the wrappers start peeling away. To stop it happening, try filling each cupcake case at least 2/3 full, and turn them out of the pan onto the wire rack to cool as soon as they come out of the oven, which will stop the cases getting too soggy.

Siobhan Flynn

I have made these twice now and the cakes are fabulous, really moist. But I have one problem which has happened this time.... All of the cases came away from the cakes??? Has this happened to anyone else?

recipes at random

These look really lovely. Check out the chocolate cupcakes with white chocolate frosting I made today today http://recipesatrandom.com/2011/12/04/chocolate-cupcakes-with-white-chocolate-frosting/

lianlovescooking

Really loved the main cupcake recipe, really light and fluffy but I would at least half the buttercream quantities. I used muffin cases which made 8 and I wasn't stingy with the buttercream but even making half quantities I still had a good dollop leftover! x

Maayan

I also found when filling the cases 2/3rds full they overflow. Now I only fill them half way and they turn out just right. For this recipe 170 degrees is for fan assisted ovens so follow it as is. Hummingbird recipes are cooked at 190 degrees which you then have to reduce by 20 degrees.

Maayan

If you are thinking of making cupcakes again, mix the flour, cocoa, sugar and baking powder, salt and butter in the bowl by hand first. It help to bind the dry ingredients with the butter to reduce the mess caused by the electric mixer. Try it...

Maayan

Libbie - This recipe is pure geneous!!! I made it for my son's 2nd birthday last week and boy did everyone who ate them love them. The cupcakes were so good people thought I'd bought them. It made my little angel's birthday. Thank you for sharing it....

siberian tiger

Have just finished making these - i do not have a free standing mixer so used an electric hand whisk, i had some clearing up to do after lol but was worth it - made them for my niece as an extra birthday present so hoping she loves them. Kept 3 for myself, husband and wee monster, cannot wait to try them later after dinner. The buttercream icing i had left over was used to sandwich plain biscuits.

amyloudotcom

Amazing Super perfect yummy scrummy and moist just how a choc cupcake should be :D

stephenjoll

Really awesome!!! Thanks for sharing.

sisdunbar

Perfection! I have tried lots of different recipes and this is by far the best one!I loved them as did everyone else. I used big muffin cases and weighed each one (40g) so they all cameout identical in size! I made 10 in total.

Annabel81

I love this recipe, the cupcakes are moist and chocolately without being too rich. I do find perhaps its a little much butter icing, i tend to add a little less butter and more icing and a splash of milk otherwise its too rich. I decorate mine with silver balls or little stars and sometimes switch up the colour of the icing - they are always a hit. Thanks Libbie :)

stellabella2000

I made this recipe using small foil cases & all turned out well. I wanted to make some in bigger cases for my daughter's 40th. On the 'dummy run' I filled the cases 2/3rds full as this is recommended in my books. The cupcakes overflowed & looked like mushrooms. They ate ok but not suitable for a special birthday. I made another batch & filled them slightly below 1/2 the cases. This time they appeared ok but I took them out after the 20 mins to check if cooked-not only were they not done but they then sank in the middle on some. I did cook at 160c as I have a fan oven. I was very careful with my measuring etc. What went wrong, any advice welcome. :-(

Leah82

These are absolutely delicious, but found they needed an extra 10 minutes in the oven as my first batch shrank and separated from the paper cases (in a brand new oven). Will definitely use this recipie again :)

Keira Campbell

I love this recipe. I have made them twice now and they have been perfect both times. The recipe makes a really moist, rich cupcake. Both times I have only got 10 cupcakes out of the recipe. The buttercream recipe makes about twice the amount you need. When making the buttercream, instead of using milk, I mixed the cocoa powder with 80ml of warm water to make a paste, and then mixed it in with butter and sugar. This gives a really even, rich colour to the buttercream.

Ashley

I made these and they were fantastic, this is my all time favourit now. My kids and husband can't get enough of these!

Jolene goodtoknow Editor

Libbie - we were wondering when you were going to post some more pictures of your beautiful cakes! Remember, everyone, you can send your pics here: http://www.goodtoknow.co.uk/recipes/submit or add them to our Facebook page: http://www.facebook.com/goodtoknowrecipes - if we pick you to go in Goodtoknow Recipes magazine, you'll get £25.

Paige Weatherall

It wont make that much of a difference the taste maybe slightly different but the consistency wont be any different I use the semi-skimmed and it still tastes amazing :)

Gail Ward

these were lovely, my girls made them and they enjoyed eating them too

molls232

hgdfjhge

molls232

cool resipe

molls232

it molly u know amy no it dosin't

Hayley

always sift it first because hot chocolate powder has sugar in it too.

Sophie

Are you sure you need to use that much icing sugar?!

Sophie

I gave only 300g for the icing sugar on the topping because 600g seemed like way too much. I just basically halved it.

d pastry chef

the BAKING POWDER should be the ingredient responsible for making the cupcakes rise. the use of the electric whisk has nothing to do with it. check the EXPIRY DATE of your baking powder. maybe it's NOT good anymore.

d pastry chef

certainly! :) here is a TEST that you may do to see if cake is done: the TOOTHPICK test: insert a toothpick in the middle most part of the cake. if it comes out clean then cake is done.

Cerys Derrick

Hi can you use this recipe to do a big cake but alter the cooking time????

Gill

Well I just finished baking them (I used the electric whisk) and they didn't rise :(

Gill

Hi, I don't have a standing mixer but I do have an electric hand whisk and food processor but no paddle attachment, which should I use? I don't want to over-beat the mixture :( Thanks for any advice given.

d pastry chef

you don't really need an electric mixer to make this cake or any cake recipe for that matter. a wire whisk will do. it might just be a little bit tiring to do on your part. :)

d pastry chef

YES you can bake cupcakes in advance & freeze them! After baking the cupcakes let them totally cool down & wrap them individually with cling-wrap then with foil before putting them in the freezer. When you are ready to use them, let them thaw for 30 minutes to an hour remained wrapped at room temperature. You can then serve them or frost them.

awdfghj

i absolutely love these i made then for people and they adored them too.

Cerys Derrick

this recipe is fab and was wondering if libbie has any more recipes to try

cakelover

This cake recipie is wonderful, rich chocolate cakes without any chocolate only cocoa powder

verityharris

amy - semi skimmed milk doesn't make much difference to the recipes - i always use semi skimmed even when recipes ask for whole (all hummingbird cakes) and they turn out fine. This is a really simple and fail safe recipe! perfect to bake with your kids & fun to decorate.

Rachel

Have made these cupcakes a couple time and think they are fantastic!

Alex

600 g of icing sugar, are you sure? I gave 200g and it still was too sweet

Mizmiah

Hello... This might be a silly question, but can you use hot chocolate powder instead of cocoa powder? Thank you

Ant

But the cakes turn out lovely really enjoyable and great for a treat.

Ant

Very good, but slightly annoying..... not everyone has a electric mixer!

Thais

Can I use butter instead of oil? If so, how much?

comments powered by Disqus

Latest recipe videos

Video index
Receive our recipes email