Sinful Chocolate Cupcakes

Sinful Chocolate Cupcakes

A dark chocolate cupcake with a tender moist crumb and topped with chocolate butter cream icing, these cupcakes are easy to whip up and get polished off the minute you serve them. And the icing is just divine, so silky smooth that you just cant stop licking your fingers.



  1. 113 Grams Unsalted Butter
  2. 56 Grams Dark Chocolate
  3. 60 Grams Cocoa Powder
  4. 90 Grams Flour
  5. 1/2 Teaspoon Baking Soda
  6. 3/4 Teaspoon Baking Powder
  7. 1/4 Teaspoon Salt
  8. 2 Eggs
  9. 100 Grams Sugar Granulated
  10. 50 Grams Brown Sugar Light
  11. 1 Teaspoon Vanilla Essence
  12. 115 Millilitres Buttermilk
  13. 220 Grams Icing Sugar
  14. 75 Grams Cocoa Powder
  15. 85 Grams Unsalted Butter
  16. 6 Tablespoons Heavy Cream (Fat content >= 35%)
  17. 1 Teaspoon Vanilla Essence


30 mins
  1. Add Photo

    Ensure that all ingredients for the cupcakes are at room temperature. Preheat oven to 170 degree C. Line a 12 cup muffin tin with the cupcake liners

  2. Add Photo

    Melt the butter and chocolate. You can either do this using a double boiler over a stove-top or in the microwave. If using a microwave, microwave at 50% in 30 sec intervals stirring each time. It should take about a 1 min or 1 min 30 sec. Set aside to cool.

  3. Add Photo

    In a medium sized bow, sift the flour, cocoa powder, baking soda, baking powder and salt

  4. Add Photo

    In another large sized bowl, whisk together the eggs, granulated sugar, the light brown sugar and the vanilla essence till smooth. It should take about 3 minutes if using a hand mixer.

  5. Add Photo

    To the large bowl with the egg mixture, add the melted chocolate mixture from step 2 and whisk until smooth

  6. Add Photo

    Add the flour mixture from step 3 to the chocolate egg mixture in 3 additions alternating with the buttermilk. Ensure that you start and end with the flour mixture. Stir until just combined after each addition

  7. Add Photo

    Divide the batter between the 12 liners and bake until just set, for about 18 mts. Take the muffin tin out of the over and cool it over a cooling rack for 10 minutes then take the muffins out from the pan and place on rack to cool completely

  8. Add Photo

    While the cupcakes are cooling, make the frosting. Start with sifting the icing sugar and the cocoa powder.

  9. Add Photo

    Beat the butter until soft and creamy. (Before beating, ensure that the butter is slightly cool and not completely at room temperature)

  10. Add Photo

    To the beaten butter add the vanilla essence and then,add the icing sugar and cream alternately. After each addition, beat only until just combined. The icing will be silky smooth. Pipe onto the cooled cupcakes and decorate with sprinkles

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