Chocolate Cup Cakes

    55 mins

    Americans call them 'cupcakes', the English call them 'fairy cakes', I call them 'yummm cakes!'

    1128 people made this

    Serves: 16 

    • 175g plain flour
    • 1/4 teaspoon bicarbonate of soda
    • 2 teaspoons baking powder
    • 75g cocoa powder
    • 1/8 teaspoon salt
    • 3 tablespoons butter, softened
    • 300g caster sugar
    • 2 eggs
    • 3/4 teaspoon vanilla essence
    • 250ml milk

    Prep:15min  ›  Cook:15min  ›  Extra time:25min cooling  ›  Ready in:55min 

    1. Preheat the oven to 180 degrees C. Line a bun tray with paper or foil cases. Sift together the flour, baking powder, bicarbonate of soda, cocoa and salt. Set aside.
    2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the paper cups 3/4's full.
    3. Bake for 15 minutes in the preheated oven, or until a skewer inserted into the cake comes out clean. Ice with your favourite icing when cool.

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    Reviews and Ratings
    Global ratings:

    Reviews in English (1145)


    I'm a chocoholic Verrry good recipe.  -  19 Oct 2010


    I made this recipe and it was yummy. However, I suggest that you only fill the muffin cups 2/3 of the way, instead of 3/4 because they end up looking like muffins (way too high), rather than cupcakes. I will also probably lessen the milk a bit the next time, because it came out too soft and was disintegrating people were eating it.  -  23 Oct 2002  (Review from Allrecipes US | Canada)


    Very easy and tasty (with and without icing). I found that it will make 30 cupcakes (don't fill each cup as full as stated, closer to 1/2). They will be the perfect size for icing. If you aren't planning on icing them you could make 24 cupcakes. I made these with the help of a 3 yr old and a 1 yr old. They both love them! I did need to bake them a bit longer (about 10 min) but our oven usually needs a bit longer so others might not not need to.  -  18 Jul 2002  (Review from Allrecipes US | Canada)