If there’s one recipe on my food blog that you have to try, it’s these chocolate cupcakes.

There are a million recipes for chocolate cupcakes out there, but I think these rival the best…if I do say so myself.

They’re light and airy, yet still moist and chocolate-rich. And they pair perfectly with the seriously easy chocolate icing.

If I had a cookbook, I would 100% put this recipe in. Who doesn’t want a staple crowd-pleasing cupcake recipe that can be made for any occasion without fuss?

This is a simple recipe that will become a favourite once you try it out. 

How to Make the Chocolate Cupcakes

We were gifted a Smeg Kitchen Mixer from my oma, so naturally, I had to use it. However, if you are not the proud owner of a kitchen mixer, an electric whisk or some elbow grease will do the trick!

To start off with, beat the sunflower oil and sugar together well. Now, whilst beating, add in the eggs one at a time. Beat the mixture for a minute or two. Next, add the salt, vanilla essence, and buttermilk and beat well.

Now for the good old chocolatey part! In a small bowl, stir together the cocoa powder and hot water until smooth. Beat this into the wet ingredients.

Next, sieve the flour and baking soda into the wet ingredients and mix slowly until just combined, and lump-free. 

Grease a 12-hole cupcake tray, or line it with cupcake liners. Fill the cupcake holes up to about three-quarters of the way. If you have any batter left, it should fit nicely into a mini cake mould.

Bake for 15-20 minutes, or until a skewer inserted in the centre comes out clean. Allow the cupcakes to cool slightly in the pan, then place them on a wire rack to cool completely.

Once cool, you’re ready to whip up the super-easy icing. Cream together the butter, icing sugar, vanilla essence, and cocoa powder. Spread the icing lightly over the cupcakes using a butter knife.

Storing the Cupcakes

These cupcakes are best fresh and moist but can be made a day ahead if you have a special event coming up.

If you have any left (highly unlikely!) they’ll store fine in an airtight container for a couple of days.

Print Recipe

Airy Chocolate Cupcakes with Chocolate Icing

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Sweet

Serves: 14 cupcakes

Prep Time: 10-15 minutes – Cooking Time: 15-20 minutes – Total Time: 30 minutes

These simple chocolate cupcakes will become your go-to recipe for any event, with their airy yet moist texture, and rich chocolatey taste.

Ingredients

• ⅔ cup sunflower oil
• ⅔ cup brown sugar
• 2 eggs
• ½ tsp salt
• 1 tsp vanilla essence
• 1 cup buttermilk
• ½ cup cocoa powder
• ½ cup hot water
• 2 cups cake flour
• 1 tsp baking soda
• Chocolate Icing
• ⅓ cup butter
• ⅔ cup icing sugar
• Couple of drops of vanilla essence
• 1 tsp cocoa powder

Instructions

1

Preheat the oven to 165°C. Spray a cupcake tray with a non-stick baking spray or line with cupcake liners.

2

Beat the sunflower oil and sugar together well. I used a kitchen mixer for this. Now, whilst beating, add in the eggs one at a time. Next, add the salt, vanilla essence, and buttermilk and beat well.

3

In a small bowl, stir together the cocoa powder and hot water until smooth. Beat this into the wet ingredients.

4

Sieve the flour and baking soda into the wet ingredients and mix slowly until just combined, and lump-free. Fill the cupcake holes up to about three-quarters of the way.

5

Bake for 15-20 minutes, or until a skewer inserted in the centre comes out clean. Allow the cupcakes to cool slightly in the pan, then place them on a wire rack to cool completely.

6

Once the cupcakes are cool, cream together the butter, icing sugar, vanilla essence, and cocoa powder. Spread the icing lightly over the cupcakes using a butter knife.

Notes

Best fresh and moist, but can be made a day ahead. Store fine in an airtight container for a couple of days.

If you’re not a chocolate fan (1) that’s crazy!!! (2) try out this lemon Madeira rather.