These Chocolate Overload Cupcakes are packed full of Chocolate. From the Chocolate cupcake, chocolate buttercream, chocolate drizzle and chocolate sprinkles, what more could you possibly want?
I first posted these cupcakes very earlier on when I started this blog because I wanted to start off with some of my favourite basic recipes. It has been about 18 months since I posted these so I thought I would update the post and the pictures.
I haven’t really changed much about this recipe, just the decoration and I have added some Golden Syrup into the cake mixture to make these a lot more moist and fudgier.
To make the chocolate cupcake I start by creaming together the butter and sugar together. In cupcakes, I always use a baking spread like Stork as I find it just makes such a soft and glorious cake.
I also used light brown sugar in these cupcakes instead of caster sugar. I always use light brown sugar in chocolate cakes as I find it just gives such a lovely caramelly flavour. You don’t need to use light brown sugar if you don’t want to you can just replace it with caster sugar.
Next, I add in the remaining ingredients. When I make chocolate cakes or cupcakes, I always reduce the amount of flour and replace it with cocoa powder. This way the ingredients are all the same weight.
When making cakes or cupcakes I always use the same amount of each ingredient. So the butter, sugar, flour (on their own or with cocoa powder) and eggs should all weigh the same.
Once I have added the remaining ingredients I mix it again. I normally use the paddle attachment on my stand mixer, but you could also use a hand whisk (like I do in my reels and TikToks) or a wooden spoon.
You don’t need to mix the cupcake batter for too long just until it is fully incorporated and smooth. It should only take around a minute or so.
Split the Mixture
I use these Baking Cups from Iced Jems I love that they have flat bottoms so I can just use a flat baking tray and they come in so many different colours and designs.
To split the mixture there are a few different ways but I prefer to use an Ice Cream Scoop. I know this sounds a little strange but it just ensures that I get the same amount of batter in each cupcake case.
Bake in the oven for 15-20 minutes. You will know the cupcakes are ready because if you gently press on the top, they should spring back. You could also use a cake tester and test the thickest part of the cake. If the tester comes out clean, then the cupcakes are ready if not pop them back into the oven for 3-4 minutes and test again.
Leave the cupcakes to cool completely.
For the buttercream mix together the icing sugar, butter and cocoa powder until combined and thick.
For buttercream please use unsalted butter rather than a baking spread. Unsalted butter sets and helps the buttercream hold its own shape whereas a baking spread doesn’t and will just be quite sloppy and super sweet.
If you find the mixture is quite thick you can add a teaspoon of milk and mix again. Repeat until the buttercream is the desired consistency.
You want the buttercream to be able to be soft enough that you can pipe it but thick enough that it holds its own shape.
I love a drizzle on a cupcake for these I melted some dark chocolate in a heatproof bowl in the microwave in 20-second bursts. Stirring in between each burst. If you don’t have a microwave you can put the chocolate in a heatproof bowl over a pan of simmering water and melt it this way.
I added the chocolate to a small disposable piping bag and snipped the top off then had a good old drizzle.
If you are using reusable piping bags you could also use a small round piping nozzle for the drizzle.
Finally, I finished these cupcakes off with some chocolate crunch sprinkles.
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You don’t need to use the Golden Syrup in this recipe if you can find any. They will still be perfectly delicious without.
You could also make a chocolate cream for the centre. Just whip up 300ml of double cream with 2 tablespoons of icing sugar and 2 tablespoons of cocoa powder. Remove the centre of the cupcake using a cupcake corer and add the cream.
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Chocolate Overload Cupcakes
For the Cupcakes
- 145 g Light Brown Sugar
- 145 g Unsalted Butter or Stork
- 120 g Self-Raising Flour
- 25 g Cocoa Powder
- 3 Large Eggs
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- 20 ml Whole Milk
- 1 tbsp Golden Syrup
For the Buttercream
- 375 g Icing Sugar
- 200 g Unsalted Butter
- 25 g Cocoa Powder
- 1 tsp Vanilla Extract
- 3-4 tbsp Whole Milk
For the Decoration
- 200 g Dark Chocolate
To Make the Cupcakes
- Preheat the oven to 180C/160 Fan. Line a muffin tray with cupcake liners and leave to one side.
- In a large bowl, cream together the sugar and butter until light and fluffy.
- Add in the remaining ingredients and mix until fully combined and smooth.
- Spoon the mixture into the cupcake liners. I use a small ice cream scoop to do this so I know that they are all even.
- Bake in the oven for 15-20 minutes. You will know the cupcakes are ready when they are golden brown and springy to touch.
- Leave to cool completley.
To Make the Buttercream
- In a large bowl add the butter, icing sugar, cocoa powder and vanilla and mix until it is all combined.
- If the buttercream is too thick add a tablespoon of milk and mix again. Repeat again until the buttercream is the perfect consistency.
- Put the buttercream into a piping bag and decorate the cupcakes.
- Add the chocolate to a heatproof bowl and pop into the microwave on 20 second bursts, stirring in between until it is comletley melted.
- Add the chocolate to a piping bag with a small round nozzle or snip the end of the piping bag off. Drizzle over the top of the cupcakes.
- Finish off with some chocolate sprinkles.
If you do have any questions about these Chocolate Overload Cupcakes or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the right-hand side of this page.