Recipe – Chocolate Cupcakes

You can make these delicious chocolate cupcakes in about an hour. It takes about 20 minutes to prepare, 25 minutes to cook and 15 minutes to cool them before serving. You get about 12 chocolate cupcakes with the quantities of ingredients mentioned in this recipe. The impressive chocolate cupcakes are simple to make and everyone in the family will definitely enjoy them.



Lemon juice – 1 tablespoon

Milk – 220 milliliters

Plain flour – 220 grams

Cocoa powder – 60 grams

Bicarbonate of soda – 1 teaspoon

Butter – 110 grams at room temperature

Caster sugar – 250 grams

Instant coffee – 1 teaspoon dissolved in 1 tablespoon of hot water

Eggs – 2 large

Dark chocolate chips – 120 grams

For the Icing

Dark chocolate – 260 grams

Salt – 1 teaspoon

Caster sugar – 3 tablespoon

Soured cream – 300 milliliters

For decoration – Chocolate curls or cigarillos


Preheat the oven to 180 degree Celsius or 160 degrees Fahrenheit or Gas Mark 4. On a 12-hole cupcake tin, place paper cupcake holders. Preferably, use gold cases as they help to create an impressive appearance.


Mix lemon juice and milk and keep it aside. Then sift the cocoa powder, bicarbonate of soda and flour together and mix them in a large bowl. In another bowl, whip butter with half the quantity of sugar till it becomes light and fluffy.

Beat eggs and dissolved coffee together and add the mixture along with the remaining sugar into the batter. At a time take one-third of the flour mixture and one-third of soured milk and beat them together, alternating the flour mixture and soured milk so as to get an evenly mixed cake batter.

Transfer the cake batter into the paper cases and bake for about 20 minutes till they become firm and springy when touched. Make sure that the skewer remains clean when inserted at the center of the cupcake. Leave the cupcakes on a wire rack to cool down.

For making the icing, take a heatproof bowl and melt the chocolate over a pan containing simmering water. After it melts, whisk it with salt, soured cream and sugar. Once the mixture thickens up to icing consistency, allow it to cool for 15 minutes. You can now decorate each cupcake with the icing and a single chocolate shard.

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