Chocolate Cupcake

Chocolate Cupcake

I’ve shared my basic recipe for vanilla cupcakes already in a previous blog. Because I’ve been asked several times to share my recipe for chocolate cupcakes also, but haven’t had the time yet to do this because of other busy activities, I put the preparation of these cupcakes on top of my yet-to-do list and took a dive into my kitchen. In this way the recipe can be accompanied by a picture, but above all it is a good reason to enjoy it myself once again, because that’s been a while ago.

These cupcakes are pleasantly smooth and have a rich, dark chocolate taste. Because I’ve added a touch of espresso to it, the chocolate stays prominent and deliciously long in your mouth, causing an even greater taste explosion.

Chocolate cupcakes can be decorated with almost anything and you can really let your imagination run free with them. To give you a few examples: a simple butter cream, mocha cream, mascarpone cream, strawberry cream, peanutbutter cream, etc. etc. They are ideal for a frosting of whipped meringue or even heavy cream. In short, too many to mention really.

So for anyone who is interested to prepare them, here’s the recipe.

I wish you a lot of pleasure and creativity!

Chocolade Cupcake


Recipe Chocolate Cupcake

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Serving Size: 12-16 Cupcakes

Recipe Chocolate Cupcake


  • 200 gr flour
  • 25 gr cocoa powder
  • 200 gr sugar
  • 125 gr butter
  • 150 gr dark chocolate
  • 120 ml heavy cream
  • 80 gr sour creme
  • 30 ml espresso
  • 2 eggs
  • ¼ tsp baking powder
  • ¼ tsp salt


  1. Preheat the oven to 170°C (NO FAN).
  2. Take a muffin pan and fill them with paper cups.
  3. Prepare the espresso and allow to cool completely.
  4. Mix in a bowl the flour, cocoa powder, baking powder and salt and set aside.
  5. Melt by stirring the butter and the chocolate in a saucepan on a low heat and set aside.
  6. Mix the eggs and sugar until foamy in a bowl with your stand mixer.
  7. Add the heavy cream, sour creme and the cooled espresso.
  8. Add the melted butter/chocolate mixture and mix 1 (one) minute more until a well combined batter.
  9. Sift the flour mixture into the batter and stir firmly by using a spatula.
  10. Fill the paper cups ⅔ with batter and bake for 20 minutes.

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