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Chocolate cupcakes on a cake stand Tried & Tested

Chocolate and vanilla cupcake

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2.215 stars based on 14 ratings

This chocolate and vanilla cupcake recipe makes some truly delicious cupcakes, perfect for a party or just to impress your friends.

Key Information

  • Prep:
  • Bake:
  • Serves:
  • Skill level:easy

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Ingredients

  • 200g 7⅛ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 200g 7⅛ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
  • 6tbsp 6tbsp Cocoa powder
  • 3tbsp 3tbsp Dark chocolate chips (we use Silver Spoon Create)
  • 150ml 5⅛ fl oz Sunflower oil
  • 100ml 3½ fl oz Crème fraîche
  • 2 2 Egg(s) (free range)

For the buttercream frosting

  • 100g 3½ oz Butter (unsalted) softened
  • 200g 7⅛ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 1tsp 1tsp Milk (whole)
  • ½tsp ½tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • Chocolate flavoured strands to decorate

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Pre-heat oven 170°C (fan oven 150°C, 325°F, gas mark 3). Line two muffins tins with paper cases.

  2. Classic mode Step 2

    Place the flour, sugar, cocoa and chocolate chips into a large bowl. Add the oil, crème fraîche and eggs. Beat together until smooth and slightly fudgey.

    Ingredients for this step

    • 200g 7⅛ oz Self-raising white flour (we use Allinson) Self-raising white flour
    • 200g 7⅛ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
    • 6tbsp 6tbsp Cocoa powder
    • 3tbsp 3tbsp Dark chocolate chips (we use Silver Spoon Create)
    • 150ml 5⅛ fl oz Sunflower oil
    • 100ml 3½ fl oz Crème fraîche
    • 2 2 Egg(s) (free range)
  3. Classic mode Step 3

    Fill the cases 3/4 full and bake the cakes for 20 mins until well risen.

  4. Classic mode Step 4

    For the butter icing, in the bowl beat the butter with a wooden spoon or an electric whisk until light and fluffy. Gradually mix in the icing sugar until smooth and creamy. Add the vanilla extract and sufficient milk to give a fairly firm spreading consistency. Pipe or spoon onto your cupcakes and serve.

    Ingredients for this step

    • 100g 3½ oz Butter (unsalted) softened
    • 200g 7⅛ oz Icing sugar (we use Silver Spoon) Icing sugar
    • 1tsp 1tsp Milk (whole)
    • ½tsp ½tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract