Homemade Chocolate Cupcake Recipe

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Everyone needs a homemade chocolate cupcake recipe - they're perfect for celebrations, parties or just as an afternoon treat. This recipe is our favourite - fluffy, light and, most importantly, chocolatey!

Although this homemade chocolate cupcake recipe is relatively simple, not all chocolate cupcake recipes are created equal. You may be surprised that some cupcakes that look dark, moist and chocolatey actually taste oily and chemically! So, the best flavour requires the best ingredients, and to get that real chocolate flavour, you really need to use the best quality chocolate you can.

I recommend using dark chocolate with at least 70% cocoa solids for a more intense flavour. The higher the proportion of cocoa solids, the less the sugar, which means your cupcakes will taste more chocolatey and less sugary.

This homemade chocolate cupcake recipe is the one I always reach for whenever I need a batch for a celebration or just because. They're good enough to eat on their own and make the perfect afternoon snack. They also dress up very easily for special occasions.

The key to getting the light and airy texture is to whisk the egg whites  separately and mix them in at the end. This incorporates air into the mix and makes for lighter cakes, which means you get a mouthful of light and chocolatey deliciousness.

This recipe yields 24 regular sized cupcakes (in between the massive American sized cupcakes and the smaller fairy cakes) - the baking cases I use measure 48mm (1.9in) wide by 32mm (1.26in) high.

These cupcakes will keep in an airtight container at room temperature for up to a week. Or you can freeze them in an airtight container for up to three months - allow them to cool completely before packaging and freezing. To defrost, leave them on a wire rack at room temperature to warm up before decorating. I wouldn't recommend storing the cupcakes in the fridge, as it tends to dry them out, and no one likes dried out cupcakes.

Decorate your homemade chocolate cupcakes with our favourite icing.

You might like the following:

• Italian Meringue Buttercream
• Chocolate Italian Meringue Buttercream
• Strawberry Italian Meringue Buttercream
• Vanilla Buttercream
• Cream Cheese Buttercream

Other recipes to try:

• 6-inch Chocolate Cake
• Mini Vanilla Cupcakes

Here's what you'll need for this homemade chocolate cupcake recipe:
(Click here to jump straight to the recipe)

120g unsalted butter, softened
150g dark (70% cocoa) chocolate
175g light muscovado (brown) sugar
2 large eggs, separated, room temperature
250g plain flour
1tsp baking powder
1tsp bicarbonate of soda
340ml milk, room temperature
1 1/4 tsp vanilla extract

And here's what you'll need to do:

• Preheat the oven to 170C (340F) / 150C Fan, and line two cupcake trays with cases.
• Place the butter into a mixing bowl while it softens - cutting it into smaller cubes will speed up the process.
• Mix together the flour, baking powder and bicarbonate of soda in a separate bowl, add the vanilla extract to the milk in a jug, weigh out the sugar and separate the eggs.

• Melt the chocolate in a bowl by placing it in a pan of barely simmering water. Stir occasionally until completely melted, and set aside to cool until needed.

• Cream the butter and sugar together in a mixing bowl until fluffy.
• Add the egg yolks, and mix to combine.
• Then add the chocolate, mixing again until fully combined.

• Add a third of the flour mixture to the butter mixture, mix until just combined, then pour in half the milk mixture, again mixing until just incorporated. Mix in short bursts, if needed, to avoid over mixing. Repeat these steps until all the flour and milk mixtures have been used.

• Whisk the egg whites in a separate bowl, until soft peaks form.
• Gently fold the egg whites into the cake mix with a spoon, bit by bit, until just incorporated. Do not stir or beat, or the air will be taken out, and the cakes will lose their airy texture.

• Carefully spoon the cake mix into the prepared cases, fill each about 2/3 full (~45g each). You may find it helpful to use an ice cream scoop here.
• Bake in the preheated oven for about 20 minutes, until a tester skewer comes out clean.
• Remove from the oven, and cool for a few minutes in their tray before removing to a wire rack and cooling completely.

• The cupcakes are now ready for serving, decorating or storing!

Homemade Chocolate Cupcake Recipe

By Wendy | Serves 4

This classic homemade chocolate cupcake recipe is light, chocolatey and a must for every home baker's repertoire.

Prep Time: 20 minutes
Cook time: 20 minutes
Yield: 24 regular cupcakes
Course: Snack, Treat
Cuisine: American, European
Tags: Birthday, Celebration

Ingredients

120g unsalted butter, softened
150g dark (70% cocoa) chocolate
175g light muscovado (brown) sugar
2 large eggs, separated, room temperature
250g plain flour
1tsp baking powder
1tsp bicarbonate of soda
340ml milk, room temperature
1 1/4 tsp vanilla extract

Method

1. Preheat the oven to 170C (340F) / 150C Fan, and line two cupcake trays with cases.
2. Place the butter into a mixing bowl while it softens - cutting it into smaller cubes will speed up the process.
3. Mix together the flour, baking powder and bicarbonate of soda in a separate bowl, add the vanilla extract to the milk in a jug, weigh out the sugar and separate the eggs.
4. Melt the chocolate in a bowl by placing it in a pan of barely simmering water. Stir occasionally until completely melted, and set aside to cool until needed.
5. Cream the butter and sugar together in a mixing bowl until fluffy.
6. Add the egg yolks, and mix to combine.
7. Then add the chocolate, mixing again until fully combined.
8. Add a third of the flour mixture to the butter mixture, mix until just combined, then pour in half the milk mixture, again mixing until just incorporated. Mix in short bursts, if needed, to avoid over mixing. Repeat these steps until all the flour and milk mixtures have been used.
9. Whisk the egg whites in a separate bowl, until soft peaks form.
10. Gently fold the egg whites into the cake mix with a spoon, bit by bit, until just incorporated. Do not stir or beat, or the air will be taken out, and the cakes will lose their airy texture.
11. Carefully spoon the cake mix into the prepared cases, fill each about 2/3 full (~45g each). You may find it helpful to use an ice cream scoop here.
12. Bake in the preheated oven for about 20 minutes, until a tester skewer comes out clean.
13. Remove from the oven, and cool for a few minutes in their tray before removing to a wire rack and cooling completely.
14. The cupcakes are now ready for serving, decorating or storing!

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