Chocolate Cupcake Recipe

Name: Chocolate Cupcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 3/4 tablespoons butter softened; 15/16 cup caster sugar; 5/8 cup plain flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 2 medium eggs at room temperature; 1 teaspoon vanilla extract; 5 9/16 tablespoons cocoa powder 1 0z; 7 3/4 tablespoons butter; 15/16 cup icing sugar; 1/2 teaspoon vanilla extract

Servings: persons

7 3/4 tablespoons butter softened
15/16 cup caster sugar
5/8 cup plain flour
2 teaspoons baking powder
1/4 teaspoon salt
2 medium eggs at room temperature
1 teaspoon vanilla extract
5 9/16 tablespoons cocoa powder 1 0z
7 3/4 tablespoons butter
15/16 cup icing sugar
1/2 teaspoon vanilla extract

1
Preheat your oven to 180 C/350 F/Gas mark 4. Line your tin with paper cases or you can use silicone moulds as well.
2
Put the butter and sugar in a medium bowl and beat until light and fluffy.
3
Sift your flour, baking powder, salt and cocoa powder onto the butter mixture,
4
Add the eggs and vanilla and beat until just combined.
5
Spoon the mixture into your paper cases or your silicone moulds. Fill it about 3/4 full. Bake for 18-20 mins until risen, golden and firm to the touch.
6
To make the frosting add your butter until it's soft, then add your vanilla extract, and mix . Add the icing sugar a tablespoon at a time. Last, mix it one more time.
7
Once it's baked, transfer your cupcake to a cooling rack and wait for the cupcakes to cool down.
8
When the cupcakes are cooling down add your frosting, and if you like you can add some decorations.

860

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 7 3/4 tablespoons butter softened, 15/16 cup caster sugar, 5/8 cup plain flour, 2 teaspoons baking powder, and more.

Yes, Chocolate Cupcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Cupcake

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