This Recipe For Chocolate Cupcakes Is My ‘go To’ Recipe.

this recipe for chocolate cupcakes is my go to recipe display image  c590db04
this recipe for chocolate cupcakes is my go to recipe display image c590db04

This recipe for chocolate cupcakes is my ‘go to’ recipe. I often get asked to make these Chocolate Obsession Cupcakes and it’s usually presumed that it’s what I’ll bring to any gathering.⁣

I make them as bite-sized mini cupcakes as I think they look cute and it’s also an ideal size.⁣

What I love about making these cupcakes is that you make the mixture and then refrigerate overnight. The mixture thickens on standing. The mixture can last in the fridge for up to a fortnight so I often make a double batch and then cook as needed. You can have fresh cupcakes ready in minutes!⁣

These cupcakes are actually suitable for vegans. Sometimes I make a vegan buttercream frosting, but I love them frosted with a decadent (very unvegan!) chocolate ganache.⁣


300ml water⁣
150ml vegetable oil⁣
10ml vinegar⁣
2tspn vanilla⁣
250g caster sugar⁣
250g plain flour⁣
1tspn bicarbonate soda⁣
60g cocoa⁣

Mix together the water, oil, vanilla, vinegar and sugar until combined and sugar has dissolved ⁣

Sift the dry ingredients together and add to wet ingredients, stirring until combined.⁣

Leave mixture, covered, in the refrigerator for several hours, or preferably overnight.⁣

When ready to bake, preheat oven to 175C.⁣

Line cupcake trays with cupcake liners and pipe or spoon mixture into liners.⁣

Mini cupcakes bake for 13 minutes and large cupcakes bake for 23 minutes.⁣

Cupcakes are cooked when a skewer is inserted into the cupcake comes out clean.⁣

Leave in tin for 5 minutes and then transfer to a wire rack to cool.⁣

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