Double chocolate cupcakes

Double chocolate cupcakes




  • 4 cups self raising flour
  • 1 1/2 cups castor sugar
  • 1 cup cocoa, sifted
  • 1 250g pkt milk choc chips
  • 1 1/2 cups milk
  • 4 eggs, lightly beaten
  • 250g melted butter, cooled
  • 2 tsp vanilla essence


  • 1/2 cup cream
  • 200g dark chocolate
  • 3 cups icing mixture
  • 100g butter softened


Preheat oven to 200°C. Set 30 patty pan cases on 2 trays.

Mix flour, sifted cocoa and castor sugar together.

Combine eggs, milk, butter and vanilla essence.

Pour wet mixture into dry mixture and stir gently with a metal spoon to combine.

Place 1/4 cup measures into patty pans and bake for 12-15 mins.


In a glass bowl place cream and dark chocolate. Microwave for 1 minute and stir until all the chocolate is melted, making a ganache.

Whip the butter until pale and slowly add the icing mixture and ganache. Add a few drops of milk if the icing is too thick. Pipe onto cooled cupcakes and dust with cocoa for decoration.


  • The only word for these is decadent!
  • These are perfect for a sophisticated afternoon tea and also to send to school for special birthdays.
  • Making a ganache to flavour the icing looks like hard work but the taste is out of this world.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Related cupcake recipes:

Serving Suggestions


Leave A Comment