Proper Chocolate Cupcakes

The best chocolate cakes, in my opinion, are not made with cocoa powder, but with real dark chocolate.  The quality of the chocolate makes a huge difference.  I always use Callebaut chocolate for baking.  It comes in the form of buttons in 2.5kg bags and I could happily sit with a bag on my knee and eat them as is.

Below are some chocolate cupcakes that I made for a first birthday party for a little girl called Laragh.  The big (adult!) ones are topped with mint buttercream and milk chocolate straws, and the mini ones are topped with chocolate buttercream and white chocolate buttons.  I find it best to do mini cupcakes for kids because more often than not, with large ones, they either take one bite, or lick the buttercream off and leave it.  I also do them in silicone mini muffin trays so there’s no messy wrappers.

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Here’s the recipe:

Chocolate Cupcakes

Makes 12-15 large cupcakes


  • 115g (2/3 cup) dark chocolate
  • 85g softened butter
  • 175g (2/3 cup)sugar – white, caster or brown; whatever you have
  • 2 eggs, seperated
  • 185g (1+2/3 cup) plain flour, sifted
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • pinch of salt
  • 250ml milk
  • 1 tsp vanilla
  1. Preheat the oven to 190 degC / Gas mark 5.
  2. Melt the chocolate and leave to cool.
  3. Cream the butter and sugar together.
  4. Beat the egg yolks into the butter & sugar mix.
  5. Add the chocolate and beat well.
  6. Combine the flour, baking powder & soda and salt.  Set aside.
  7. Combine the milk and vanilla.  Set aside.
  8. Alternate adding the flour mix and milk mix to the butter/sugar/egg/chocolate, beating each time.
  9. Whisk the egg whites until soft peaks form.  Fold them into the batter using a metal spoon.
  10. Spoon into muffin cases and bake for 20-25 minutes.  Cool for 10 minutes in the tine, then remove to a wire rack.
  11. Top with melted chocolate, or chocolate or mint buttercream.

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12 thoughts on “Proper Chocolate Cupcakes

  1. Alice February 19, 2012 at 7:58 pm Reply

    They look really yummy!!! should try them myself….;-)

  2. Sue February 22, 2012 at 1:48 pm Reply

    Yum yum – these look gorgeous! Susan (WOL) 😉

  3. Naomi February 24, 2012 at 9:17 pm Reply

    how do you make the mint icing?

    • mrsdeeotoole February 25, 2012 at 11:00 pm Reply

      Hi Naomi,
      1/2 lb softened butter
      500g icing sugar
      1 tsp peppermint essence
      a few drops green food colouring

      Beat with an electric mixer until well combined. If it’s too stiff, add a few teaspoons of water or milk.

  4. Karina August 19, 2012 at 8:03 pm Reply

    Wow they look amazing! Cant wait to try them.

  5. Nicole acuna September 23, 2015 at 11:34 pm Reply

    Is the chocolate bittersweet or semi sweet?

  6. Nicole acuna September 23, 2015 at 11:34 pm Reply

    Is the chocolate bitter sweet or semi sweet?

  7. Esther October 3, 2015 at 5:18 pm Reply

    Absolutely amazing cakes best ones ever and so light, must do them. I didn’t even separate eggs!

  8. SNG October 26, 2015 at 2:04 am Reply

    I made them today and I loved the rich chocolatey taste they had. They were light and moist but still had a nice density to them. I will definitely make them again. They were worth the trouble of separating the eggs!

    • mrsdeeotoole October 26, 2015 at 8:25 am Reply

      I’m glad to hear these worked out well for you! Enjoy!

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