Frosted chocolate cupcakes
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These frosted chocolate cupcakes are wonderfully soft, moist, and packed with rich chocolate flavour. Made with buttermilk for an extra‑tender crumb (and a few less calories), they’re topped with a smooth, creamy icing that makes them perfect for celebrations, parties, or simply as an easy homemade treat. Moreish, chocolatey, and irresistibly delicious.
Serving Suggestions for Frosted Chocolate Cupcakes
- Fresh Berries — strawberries, raspberries, or blueberries add brightness and cut through the sweetness.
- Vanilla Ice Cream — a scoop alongside turns a simple cupcake into a plated dessert.
- Whipped Cream — lightly sweetened, with a sprinkle of cocoa or grated chocolate.
- Berry Compote — warm or cold; the tart fruit balances the rich frosting.
- Crushed Nuts — hazelnuts, pecans, or pistachios add crunch and contrast.
- Fresh Banana Slices — a simple, family‑friendly pairing that works surprisingly well.
- Coffee or Hot Chocolate — ideal for serving at gatherings or afternoon bakes.
- Mint Leaves — a fresh, pretty garnish that lifts the chocolate
Frosted chocolate cupcakes
Ingredients
- 150 g self-raising flour
- 50 g cocoa powder
- 230 g soft brown sugar
- 2 tbsp vegetable oil
- 2 eggs, lightly beaten
- 250 ml buttermilk
- 2 tsp vanilla extract
Frosted icing
- 2 tbsp cocoa powder
- 100 g icing sugar
- 1½ tbsp water
Instructions
- Preheat the oven to 180ºc/Gas 4. Line 2 x 12 hole Yorkshire pudding tin with 12 cake cases (or bake in two batches). This will help to make perfect round cakes.
- In a bowl add the flour, 50g cocoa powder and brown sugar.
- In a large bowl combine the buttermilk, oil, eggs and vanilla extract. Pour all the dry ingredients into the buttermilk mixture and then carefully stir until all combined.
- Spoon the batter into the cases and bake for 15mins, or until they spring back to the touch. Remove from the oven, allow to cool and then move to a wire rack and allow to cool. If you only have one 12 hole tin, repeat with the remaining cake mixture.
- Add the icing sugar and 2 tbsp of cocoa powder in a small bowl and add 2 tbsp water and mix until smooth. Drizzle the frosting over the top of each cupcake, leave until the icing has set and serve.