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45Total Time
25Prep Time
20Bake Time

Chocolate Extract Cupcakes

Quick and easy

About the bake

These delicate cupcakes contain chocolate syrup made with Nielsen-Massey chocolate extract, perfect for special occasions.

45Total Time
25Prep Time
20Bake Time


  1. Step 1:

    Preheat the oven to 180°C (fan 160°C, gas mark 4). Line two cupcake trays with cupcake cases.

  2. Step 2:

    Using either an electric mixer or mixing bowl and whisk, beat the butter and sugars together until pale and fluffy, then whisk in the chocolate extract.

  3. Step 3:

    Reduce the whisk speed and slowly add the eggs, along with a tbsp of the flour to prevent it from curdling.

  4. Step 4:

    Add the remaining flour, cocoa and milk to the butter and sugar mixture.

  5. Step 5:

    Using either a piping bag or ice-cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch. Leave the cakes to cool a little on a wire rack.

  6. Step 6:

    To make the syrup, place the golden caster sugar in a pan with the water. Simmer for a few minutes until dissolved, then take off the heat and set aside to cool. Once cool stir in 1tsp of chocolate extract.

  7. Step 7:

    Add some sugar syrup to the top of each cupcake.

  8. Step 8:

    To ice, put the cream cheese, butter, chocolate extract and golden icing sugar in a mixing bowl and slowly mix together until light and fluffy.

  9. Step 9:

    Heat the cream and then in a bowl, slowly pour over the chocolate and stir until it has completely melted. Let it cool to allow it to set a little before mixing into the cream cheese frosting. Place in a piping bag and ice accordingly.


  • For the Cupcakes

    • 200g Unsalted butter (softened)
    • 100g Billington's Unrefined Golden Caster Sugar
    • 100g Billington's Unrefined Light Muscovado Sugar
    • 1 tsp Nielsen-massey chocolate extract
    • 4 Medium free range eggs (beaten)
    • 150g Self raising white flour
    • 50g Cocoa powder
    • 2 tbsp Milk
  • For the Chocolate Syrup

    • 50g Billington's Unrefined Golden Caster Sugar
    • 4 tbsp Water
    • 1 tsp Nielsen-massey chocolate extract
  • For the Buttercream

    • 100g Cream cheese
    • 50g Unsalted butter (softened)
    • 300g Silver Spoon Icing Sugar
    • 1 tsp Nielsen-massey chocolate extract
    • 150ml Single cream
    • 150g Dark chocolate (broken into pieces)


  • 2x 12 hole cupcake tins
  • 24 cupcake cases
  • Wire cooling rack
  • Piping bag
  • Star nozzle
  • Saucepan

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