Double Chocolate Cupcakes

12 people
00h 20
00h 25

Calling all chocolate lovers, these chocolate cupcakes are the perfect treat. If you’re new to piping, check out our how to use a piping bag.

Ingredients and Method


  • For the sponge
  • 150g softened unsalted butter, plus extra for greasing
  • 150g light brown soft sugar
  • 3 eggs
  • 125g self-raising flour
  • 25g cocoa powder
  • 150g milk chocolate, melted
  • 100g milk chocolate chips
  • For the buttercream
  • 250g icing sugar
  • 125g unsalted butter
  • 75g dark chocolate
  • Chocolate sprinkles


  1. Pre-heat your oven to 180ºC / 160ºC Fan and line a cupcake tin with 12 large cupcakes cases.
  2. Beat the butter and brown sugar together in a mixing bowl until smooth. Then add in your eggs, flour, cocoa powder, milk chocolate and beat the mixture until fully combined. Next, fold in the milk chocolate chips.
  3. Spoon the mix into the cupcake cases evenly and bake in the oven for 18-22 minutes or until a skewer comes out clean. Once cooked, remove from the oven and leave to cool on a wire rack.
  4. For the butter cream, melt the dark chocolate in a bowl over a pan of simmering water and leave to cool for about 10 minutes.
  5. Beat the butter and icing sugar together until fully combined. Add the melted dark chocolate and mix to combine.
  6. Add the buttercream to a piping bag with your favourite piping tip and pipe the buttercream on to the cupcakes and decorate with some sprinkles.

Products you will need