Simple Chocolate Cupcakes

A cupcake treat for chocolate lovers!

Makes 12 cupcakes



115g dark chocolate (at least 70% cocoa solids)

85g unsalted butter, at room temperature

175g soft brown sugar

2 large eggs, separated

185g plain flour, sifted

¾ teaspoon baking powder

¾ teaspoon bicarbonate of soda

Pinch of salt

250ml full fat milk, at room temp

1 teaspoon vanilla essence

For the icing:

350g Simple Icing

125g Unsalted butter, softened

50 ml (3 tblsp) semi-skimmed milk

1 tsp Vanilla extract

175g Dark Chocolate (70% Cocoa Solids)


Preheat the oven to 170C (fan)/180C/350F/gas mark 4 and line a muffin tray with cupcake cases.

Break the chocolate into pieces and put it in a plastic bowl. Microwave on a medium heat for 30 seconds, stir and then microwave again for a further 30 seconds, until chocolate is completely melted. Be very careful not to burn the chocolate.

In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth, which should take approx 3 – 5 mins using an electric hand mixer. In a separate bowl, with clean beaters, beat the egg yolks for a few minutes. Slowly add the egg yolks to the creamed mixture and beat well. Add the melted chocolate to the mixture and beat well.

Combine the flour, baking powder, bicarbonate of soda and salt in a separate bowl. Put the milk in a jug with the vanilla essence.

Add one-third of the flours to the chocolate mixture and beat well. Pour in one-third of the milk and beat again. Repeat these steps until all the flour and milk have been added. In a clean bowl, whisk the egg whites until soft peaks start to form. Carefully fold the egg whites into the batter, using a metal spoon.

Using a jug, pour the mixture into the cupcake cases, filling them to about half full. Bake in the oven for 25 minutes. To check they are cooked, insert a skewer into the centre of one of the cakes, it should come out clean. Remove from the oven and leave the cakes in their tins for 10 minutes before placing on a wire rack to cool.

Chocolate Buttercream Icing:

In a large mixing bowl beat the butter, milk, vanilla and the pack of Simple icing until smooth, this can take several minutes with an electric hand mixer .

Add the melted chocolate (to melt – 30 seconds on full power in microwave, stir and give it another 30 seconds) and beat again until thick and creamy. If it looks to runny to use when trying to ice cupcakes, simply keep beating – this will thicken the icing.