Rich chocolate cupcakes

Treat yourself.

  • 1 hr cooking
  • Serves 10
  • Print
Photographer: John Paul Urizar. Stylist: Yael Grinham
If you want to be a little bit fancy, put the chocolate ganache in a piping bag and pipe in a spiral from the centre of the cupcakes out. Finish with a dusting of cocoa powder or silver leaf if you like.
Looking for more chocolate cake recipes?


Rich chocolate cupcakes
  • 3/4 cup (75g) cocoa powder
  • 3/4 cup (180ml) boiling water
  • 250 gram butter, softened
  • 2 1/4 cup (500g) caster sugar
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 2 cup (300g) self-raising flour
  • 1/2 cup (75g) plain flour
  • 1/2 teaspoon bicarbonate of soda
  • 300 millilitre buttermilk
  • silver leaf, optional, for decorating
Chocolate ganache
  • 150 gram dark cooking chocolate (63% cocoa), chopped
  • 100 gram milk cooking chocolate, chopped
  • 90 gram butter, chopped


Rich chocolate cupcakes
  • 1
    Preheat the oven to 160°C (140°C fan-forced). Line 3 x 12-hole muffin pans (1/3-cup/80ml capacity) with 30 paper cases.
  • 2
    Whisk the cocoa and boiling water in a large heatproof bowl until smooth; allow to cool.
  • 3
    Beat the butter, sugar and vanilla in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating until just combined. Transfer the mixture to a large bowl.
  • 4
    Stir in combined sifted flours, soda and buttermilk until well combined. Stir in cocoa mixture; mix well. Divide mixture among paper cases and bake for 25 minutes or until cooked when tested. Cool cupcakes on wire racks.
  • 5
    To make chocolate ganache; place both chocolates and butter in a large heatproof bowl; stir over a pan of simmering water until the chocolate and butter melts and mixture is smooth. Stand until thickened and a spreadable consistency, stirring occasionally.
  • 6
    Spread cupcakes with chocolate ganache. Top each cupcake with a little silver leaf, if desired.

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