Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Chocolate cupcakes recipe

420 ratings

These decadent chocolate cupcakes are the perfect easy bake for a chocolate-lover. With a towering swirl of chocolate buttercream on top of fluffy chocolate sponge, they are the perfect treat for a party, bake sale, or just to have with a cup of tea. If you don't have a piping bag, just swirl the buttercream on top with a spoon. See method

Serves 12
20 mins to prepare and 25 mins to cook, plus 1 hour cooling
340 calories / serving

Ingredients

125g plain flour
40g cocoa powder
½ tsp baking powder
1/4 tsp bicarbonate of soda
80g unsalted butter, softened
170g golden caster sugar
1 large egg
175g low-fat natural yogurt

For the buttercream frosting

200g unsalted butter, softened
130g icing sugar
15g cocoa powder
1 tbsp milk chocolate vermicelli, to decorate (optional)

If you don't have yogurt, try using cream instead

Each serving contains

Energy
1420kj
340kcal 17%
Fat
21g 30%
Saturates
12g 62%
Sugars
27g 30%
Salt
0.3g 5%

of the reference intake
Carbohydrate 36g Protein 3.4g Fibre 1.9g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Line a 12-hole muffin tin with cupcake cases and set aside. Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a large bowl.
In a separate bowl, use an electric hand whisk to cream together the butter and caster sugar, until pale and fluffy, then crack in the egg. Whisk to combine, then add the yogurt and whisk again. Add the sifted flour mixture along with 2 tbsp water and mix gently until just combined.
Divide the mixture between the cupcake cases and bake for 25 mins, until risen and a skewer inserted into the middle comes out clean. Remove from the oven and leave to cool in the tin for 10 mins, then transfer to a wire rack and leave to cool completely.
Meanwhile, make the frosting. Beat the butter, icing sugar and cocoa powder together using an electric hand whisk, until pale and fluffy.
Spoon the icing into a piping bag fitted with a star nozzle and pipe the icing onto the top of each cooled cupcake. Sprinkle with the chocolate vermicelli, if using.

Tip: For a citrus twist, add the zest of 1 orange to the cupcake batter, substituting 2 tbsp orange juice for the water. Add 1 tsp of Valencian orange extract to the frosting mixture.

See more Cupcake recipes