Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Chocolate Cupcakes

Cupcakes | 14th March 2009 | By

A year or two ago, I had a phase of making cupcakes.  I’d never made them before and they really won me over. I made burnt butter cupcakes, cappuccino cupcakes, lavender cupcakes, banana & white chocolate cupcakes, espresso cupcakes, chocolate and cherry cupcakes and lemon drizzle cupcakes, but I never made straightforward chocolate cupcakes.  A friend’s birthday this week provided the opportunity and I made some very chocolatey cupcakes from a recipe in Divine.

Because these were birthday cakes and because I got such good results from exhaustively creaming the butter and sugar last week, I grabbed my spoon, shrugged my shoulders and used this method again.  Also because I was so impressed with the sour cream icing used last week, I used this one again rather than the one given in the recipe.
Here is what I did:
  • Remembered to get the butter (200g unsalted) out early in the morning and put it over the heater to soften.
  • Melted 200g dark chocolate (used 1 bar 70% and 1 bar 85%) in a bowl over hot water.
  • Creamed the butter with 200g soft brown sugar for ages until it was really light.
  • Then stirred in 4 eggs alternately with 200g flour (4oz wholemeal, 4oz white spelt) + 1 heaped tsp baking powder.
  • Stirred in 1/2 pot of sour cream and then the melted chocolate.
  • Tried to spoon mixture into 12 cup cake cases – big mistake!  The recipe stated that this made 12 cup cakes.  I had my suspicions about this and I was right – this is a recipe for 24 not 12, so the paper cases ended up being overfilled which then made it difficult to ice them and I still had some mixture left over.
  • Baked these for 17 mins at 180°C.
  • Melted another bar of 70% chocolate and stirred in the rest of the sour cream.
  • Spread this as best I could over the cooled cup cakes.
  • Decorated each with a sugar flour.
These looked pretty and tasted good, but I don’t think the creaming paid off this time and next time I make them I shall try my normal melting butter, sugar and chocolate method.


  1. Anonymous

    2nd April 2009 at 6:57 pm

    After seeking advice from my cake consultant on what would be the best sort of cake to take to the G20 Climate Camp in Bishopsgate I decided to make these cupcakes – for obvious reasons I wasn’t keen to take a cake knife. The climate camp had a lovely atmosphere (I left before the Police closed it down) and my bite sized cupcakes decorated with crystalised violets generally went down well but there was one issue I should have anticipated – any suggestions for Vegan alternatives?

  2. Choclette

    19th April 2009 at 7:25 pm

    I will be having a go at making a vegan cake at some point – watch this space!

  3. Anonymous

    23rd April 2012 at 4:06 pm


  4. Anonymous

    23rd April 2012 at 4:07 pm


  5. Maya Russell

    2nd April 2013 at 5:57 am

    The sour cream and chocolate topping is different. But I like your method – using butter, sugar and chocolate.

  6. Judith Luscombe

    14th April 2013 at 11:43 am

    They look amazing but as you say the topping although I havent actually tasted it, although perhaps not so healthy would taste better using butter

  7. Jerri Davis

    17th May 2013 at 5:28 pm

    Sounds very good. Thank You. Jerri Davis

  8. Sandy Ralph

    9th January 2014 at 8:45 pm

    these look so yummy


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