Basic Chocolate Cupcakes

Everyone should have 2 basic cupcakes recipes in their arsenal, vanilla & chocolate! They are the go to flavours that virtually everyone likes, so they are perfect for kids parties, bake sales and other events when you need to play it safe with simple flavours that everyone is sure to like.

Basic Chocolate Cupcake Recipe

Cook Time25 mins
Author: Sarah Sibley


  • For the cupcakes
  • 175 g Soft Butter Stork
  • 175 g Caster Sugar
  • 3 x Eggs
  • 1 tsp Vanilla Extract
  • 125 g Self-Raising Flour
  • 50 g Cocoa Powder
  • 3 tbsp Vegetable Oil
  • For the buttercream
  • 250 g Unsalted Butter softened
  • 400 g Fondant Icing Sugar
  • 100 g Good Quality Cocoa Powder
  • 1 tsp Vanilla Extract
  • Splash of Milk
  • To decorate
  • A few squares of chocolate any type


  • Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
  • Line a muffin tin with 12 large muffin sized cupcake cases.
  • Cream together the butter and sugar until pale and fluffy.
  • Add the beaten eggs, oil & vanilla and beat together.
  • Finally add the flour & cocoa and mix thoroughly until smooth.
  • Spoon the batter evenly into the cases and bake for around 25 minutes or until a toothpick comes out clean.
  • When baked remove from the tin and leave to cool on a wire rack.
  • To make the buttercream, cream the softened butter together with the vanilla and then add the icing sugar and cocoa, mixing together until creamy and lump free.
  • Add a splash or 2 of milk until the buttercream reaches the desired consistency.
  • Once the cakes are cool pipe a large swirl of buttercream onto the middle of each cupcake.
  • Use a grater to grate the chocolate and sprinkle a small amount on top of each cupcake to finish.

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