Chocolate Cupcake Recipe

Amazing Chocolate Cupcakes with scrumptious chocolate buttercream icing Recipe. Make them and you will fall in love with them.

Chocolate Cupcake Recipe in English:

Chocolate Cupcake:
-Maida (All-purpose flour) 1 Cup
-Cocoa powder 1/3 Cup
-Baking powder ¼ tsp
-Baking soda ¾ tsp
-Makhan (Butter) softened 7 tbs
-Caster sugar ¾ Cup
-Anda (Egg) 1 room temperature
-Vanilla essence ½ tsp
-Doodh (Milk) warm ½ Cup
Chocolate Buttercream Frosting:
-Makhan (Butter) softened 2 Cups
-Cocoa powder ¼ Cup
-Vanilla essence 1 & ½ tsp
-Namak (Salt) 1 pinch
-Chocolate chips melted ½ Cup
-Icing sugar 3 & ½ to 4 Cups

For Chocolate Cupcake:
-In bowl,place sifter,add all-purpose flour,cocoa powder,baking powder and baking soda,sift together, mix well and set aside.
-In mixing machine,add butter,caster sugar and beat.
-During beating,add egg,vanilla essence,milk and dry ingredients gradually and beat until well combined.
-Take a cupcake try and place linings,add batter and tap tray for 2-3 times on working counter (makes 10-12 cupcakes).
-Bake in preheated oven at 175 C for 20-25 minutes.
For Chocolate Buttercream Frosting:
-In mixer machine,add butter and beat until its light and fluffy (4-5 minutes).
-Add cocoa powder,vanilla essence,salt,chocolate and beat for 3-4 minutes.
-Add one cup icing sugar at a time,start at low speed until combined and beat on higher speed for 2-3 minutes after each addition and keep beating until it holds its form.
-Put the cupcakes on a cooling rack to cool,when cooled,pipe the frosting over the cupcakes and decorate with sprinkles or chocolate chips.

More Recipes with Chocolate


Authentic Indian Recipe for Cauliflower Samosas – A great appetizer to any curry – Watch the step-by-step video guide

The Ingredients

For the pastry:

  • 225 g plain flour
  • 4 tbsp vegetable oil or ghee

For the filling:

  • 500 ml vegetable oil, for deep-frying
  • 1 cauliflower, cut into tiny florets
  • 2 potatoes, peeled and chopped into tiny cubes
  • 2 grated ginger
  • 1 tbsp unsalted roasted peanuts, without skin, chopped
  • 1 tbsp raisins, soaked in water
  • 1 tsp ground fennel seeds
  • 1 tsp sugar

The Method for Cauliflower Samosas

1. For the pastry: put the flour into a bowl and rub in the oil with your finger tips. Add a pinch of salt and enough water to make a firm dough and knead until smooth. Cover with damp tea towel and set aside.

2. For the filling: heat 2 tablespoons of the oil in pan and add the cauliflower and potatoes. Gently fry for a few minutes until cooked through.

3. Add the ginger, peanuts, raisins, aniseed and sugar to the pan. Season with a little salt. Stir well and let the mixture cook for a few minutes more. Remove from the heat and cool.

4. Divide the dough into golf ball sized balls. Roll each one into a very thin oval shape, then cut into half to form 2 D-shaped portions. Brush a little water around the curved side with your finger, then shape into a cone. Fill cone with cauliflower and potato mixture. Seal edges by pinching ends together, set aside and repeat with the rest.

5. Heat the oil in a deep fat fryer to 180C and fry the samosas in batches until golden, drain on kitchen paper and serve hot

About Jayanti Bhattacharyya
Jayanti Bhattacharyyas Bengali cooking is renowned in Delhi and beyond. Famed for her traditional prawn curry, her culinary skills also extend to international cuisines. Jayanti works in Public Relations representing many worldwide firms.

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