I have been making this Chocolate Cupcake Recipe since I was eight years old. From my own birthday parties to the parties we held for our son, this recipe has been part of our family for over 45 years. The best part? It is so easy, it is practically foolproof. And now there is a dairy free option too!
Tips For Making This Chocolate Cupcake Recipe
Whether you need cupcakes for the school fête or bake sale, a birthday party, picnic or just because, this chocolate cupcake recipe is perfect for any occasion. The key to my recipe is good quality ingredients at room temperature. Be sure to use fresh butter, eggs and milk (free range, pastured or organic if possible) and let them sit out of the fridge for at least a half an hour before you start. Choose a high quality cocoa powder (preferably organic and definitely not drinking chocolate).
A Kitchen Aid electric mixer is my implement of choice when it comes to these chocolate cupcakes, but you can use a hand mixer (affiliate links) or even a mixing bowl and wooden spoon if you have strong arms.
I use an Oxo quick release ice cream scoop (affiliate link) to transfer the batter into the cupcake tins. If you prefer, you can always transfer the cupcake batter to a large measuring jug with a spout and pour the batter carefully into the cupcake cases. You may need to do this in batches if the jug is not big enough to hold all the batter at once.
I also have a video sharing more of my Top Baking Tips here if you would like a little extra help.
How To Make This Recipe Dairy-Free
To make this Chocolate Cupcake Recipe dairy-free, simply substitute an equal amount of dairy-free spread (I use Flora Spreadable Plant Butter) and use coconut milk instead of cow’s milk. I am sure other plant based milks would work well too, but I have only tested coconut milk so far. I used Alpro Coco which is stored in the chiller cabinet at grocery stores which stock it.
Be sure to use a dairy-free frosting or icing.
How to Frost Cupcakes
Be as creative as you like when you frost these chocolate cupcakes. I often use vanilla buttercream frosting, but by all means go ahead and use chocolate, peanut butter, orange, or any other flavour you prefer.
I have never considered myself particularly good at cake or cupcake decorating, but since I purchased my Tala Icing Syringe set, (affiliate link), I have been pleasantly surprised by what pretty cupcakes I can make.
I like to use a star or rosette nozzle to pipe frosting on the top of the cupcakes.
I pipe each rosette and then move a circular direction from the outside in.
Sometimes I leave the cupcakes like that, and other times I add sprinkles or sweets on top. I like to play around with sprinkles, chocolate buttons and colourful candies. I used red, white and blue sprinkles for our late Queen’s Platinum Jubilee. When I use peanut butter frosting I pop a miniature Reese’s peanut butter cup on top of each cupcake and orange flavoured frosting gets topped with a slice of Terry’s chocolate orange.
Can You Freeze Chocolate Cupcakes?
Cupcakes made with this chocolate cupcake recipe freeze well for up to 8 weeks. In my experience, it is best to freeze the cupcakes before you frost them. Defrost overnight in the refrigerator and leave at room temperature for a couple of hours before frosting.
Cupcakes will keep for about 3 days. If you have frosted them with buttercream frosting I recommend keeping them in the fridge or a very cool place to avoid the frosting spoiling, particularly in hot weather.
How To Serve The Cupcakes
Of course, these chocolate cupcakes are delicious on their own, but I also love to serve them on a plate with a scoop of good vanilla ice cream as a dessert. I even do this at more formal dinner parties – and my guests always say how much they enjoy it!
Chocolate Cupcake Recipe – Printable Version
Chocolate Cupcake Recipe
Ingredients
- ½ cup unsalted butter, softened use plant based spread for a dairy-free option
- 1¾ cup granulated sugar
- 1½ teaspoons vanilla
- 3 large eggs, at room temperature
- 2¼ cups all purpose flour also known as plain flour
- ½ cup cocoa powder
- 1½ teaspoons baking soda also known as bicarbonate of soda
- ¼ teaspoon salt
- 1⅓ cups milk use coconut milk or other plant based milk for a dairy-free option
Instructions
- Preheat the oven to 350°F (175°C). Fan ovens 325°F or 160°C.
- Line 2 x 12 cup cupcake tins with paper liners.
- Cream the butter and sugar in an electric mixer until light and fluffy.
- Beat in the vanilla.
- Add the eggs, one at a time, beating well after each addition.
- Sift the flour, cocoa powder, baking powder and salt together.
- Add the sifted dry ingredients to the batter alternately with the milk, using two additions of dry ingredients and two of milk.
- Beat the mixture until everything is combined and the mixture is light and fluffy. This will take about two minutes. Scrape the bowl down from time to time.
- Divide the mixture between the cupcake tins, filling each cupcake about half full. An quick release ice cream scoop can work well for this, or put the batter into a measuring jug with a spout and pour the batter into the cupcake cases slowly and carefully.
- Bake for 15 to 18 minutes or until a skewer inserted in the centre of the cupcakes comes out clean.
- Remove from the oven and leave in the pans until the cupcakes are cool enough to handle.
- Remove the cupcakes from the cupcake pans and leave on wire racks to cool completely before frosting.
- When completely cool, frost as desired. If you need the cupcakes to be dairy-free, be sure to use a dairy-free frosting.
Equipment
- 24 paper cupcake cases
- 1 electric mixer or use a handheld mixer or even a bowl and spoon
- 1 set of measuring cups or use a kitchen scale
- 1 Tala Icing Syringe for frosting, optional
did you make this recipe?
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Comments & Reviews
That looks so very yummy. Thanks for sharing.
Thank you, Patrick.