Chocolate Cupcakes



This is the second batch of cupcakes I’ve made this week, and I’m so happy with them! Sometimes one of several things occurs: the cupcakes are too firm, the icing to cake ratio isn’t quite right, or the icing is just too sickly sweet. But not these. Oh no. I have finally found the perfect combination of amazing icing (that is just as nice soft as it is straight out of the fridge) and delicious light, fluffy sponge that makes, in my opinion, the perfect cupcake. And just like it should be, the recipe is a combination of my old favourite, Peyton & Byrne, and my new favourite, Smitten Kitchen. 


My mum gave me edible flowers for my birthday from Wild Country Organics, and I thought they would add a perfect summery feel to my cupcakes (to see the vanilla ones, scroll down a little). 


Without further ado, here is the recipe:


100g softened unsalted butter

175g caster sugar (substitute 75g for light brown sugar when making chocolate ones)

2 eggs

150g self-raising flour (substitute 37g for cocoa powder for chocolate ones

60ml natural yogurt

1tsp vanilla extract

1. Preheat the oven to 170C/Gas Mark 3

2. Cream together the butter and sugar. Mix in the eggs one at a time. Sieve the flour (and cocoa) in, and mix well. Then add the yogurt and vanilla, stirring until just combined.

3. Line a cupcake tray with 12 cases, then spoon in the mixture. Bake for 15-18mins or until springy to the touch. Leave to cool in the tray for 5 mins, then turn out onto a cooling rack. 


ICING (enough for 12 cupcakes with a little over)

I’m going to apologise right now for having half this recipe in cups and the other in grams. Sorry. I hope it works if you need to translate things about. 

6oz dark chocolate, melted and cooled (if you want chocolate icing)

2 1/4 cups icing sugar

3oz softened unsalted butter

3 tbsp whole milk or half-and-half (or if you’re me, 1 tbsp milk and 2tbsp of double cream)

1 tbsp vanilla extract

1. Place all of the ingredients in a food processor and pulse to incorporate, then process until the icing is smooth. (If you’re doing it by hand, it pretty much works the same way). 


6 Comments Add yours

  1. Beth'sBites says:

    Beautiful touch with the edible flowers!

  2. Those are so pretty!!

  3. Ev says:

    Love the flowers – the cupcakes look pretty awesome too! 🙂

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