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Close up of Wholemeal Chocolate Cupcakes cut in half, showing the moist rich inside.
35Total Time
20Prep Time
15Bake Time

Wholemeal Chocolate Cupcakes

Quick and easy
  • Vegetarian
  • Nut Free

About these Wholemeal Chocolate Cupcakes

The trusty chocolate cupcake. Small but mighty, with rich cocoa powder and velvety buttercream piped on top. These Wholemeal Chocolate Cupcakes are so quick and easy to make with children, and are sure to disappear even quicker. We've swapped this recipe for 75% more wholemeal, meaning you can still enjoy the delicious indulgence of a perfectly piped chocolate cupcake but with a more fibre for happy tummies.  

Chocoholics rejoice. We've got plenty more moreish bakes to whip up with lashings of chocolate, ready to satisfy the sweetest tooth. Our Ultimate Billington's Brownie is for total-chocolate lovers, or for something containing a little more fibre, our Wholemeal Chocolate Brownie is so good you'll never know we've used Allinson's Wholemeal Flour - we won't tell if you don't!

35Total Time
20Prep Time
15Bake Time


  1. Step 1:

    Line a muffin tin with paper cases. Sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. Add the remaining cake ingredients and mix with an electric hand whisk (or beat with a wooden spoon).

  2. Step 2:

    Divide the mixture equally between the 12 paper cases. Bake in a preheated oven at 200°C (400°F, Gas mark 6) for about 12-15 minutes until well risen and springy to the touch. Cool in the cases on a wire rack.

  3. Step 3:

    To make the chocolate icing melt the butter and pour it into a bowl. Sift in the cocoa powder and stir in the icing sugar a little at a time to make a glossy and spreadable. If the icing is too thick, gradually add the milk until it reaches the desired consistency. Pipe over the cupcakes, sprinkle with chocolate decorations and leave to set before serving.


  • For the wholemeal cupcakes

    • 4 tbsp Boiling water
    • 40g Cocoa powder
    • 3 Large eggs
    • 175g Unsalted butter (softened)
    • 165g Billington's Unrefined Golden Caster Sugar
    • 30g Allinson's Self Raising White Flour
    • 85g  Allinson's Self Raising Wholemeal Flour
    • 1 tsp Baking powder
  • For the buttercream

    • 60g Unsalted butter (softened)
    • 30g Cocoa
    • 3 tbsp Milk (whole)
    • 250g Silver Spoon Icing Sugar
    • Handful Decorations


  • Electric whisk (optional)
  • Bowl
  • Muffin tin
  • Wooden spoon
  • Piping bag
  • Piping nozzles

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