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Moist & Light Chocolate Cupcakes with chocolate buttercream icing



12 portion(s)

Moist & Light Chocolate Cupcakes

  • 95 grams plain flour
  • 45 grams cocoa powder, Or cacao
  • 3/4 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 2 eggs, Large @ room temperature
  • 90 grams light brown sugar
  • 90 grams white sugar, Or castor sugar
  • 80 grams vegetable oil, Cold pressed sunflower oil or melted cold pressed coconut oil
  • 2 tsp vanilla extract
  • 120 grams buttermilk, 110g milk of choice with 10g white vinegar or lemon juice stirred through milk

Chocolate buttercream icing

  • 300 grams pure icing sugar
  • 30 grams unsalted butter
  • 70 grams cream cheese, Room temperature
  • 40 grams cocoa powder
  • 1 level tsp Milk, May need a little more
  • 6
    Preparation 20min
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

Recipe's preparation

    Moist & Light Chocolate Cupcakes
  1. Pre heat oven to 170 degrees and place cupcake patty pans in a 12 hole muffin tray. You can give each patty pan a little spray with oil. Set aside.
    Place a large bowl on without MC, measure in flour, cocoa, bicarb, baking powder and salt. Whisk until all combined well and set aside.
    Place a small bowl on and weigh in buttermilk and set aside. (Use 110g milk and 10g of either white vinegar or lemon juice to make buttermilk)
    Add all other ingredients except buttermilk to and set 20 sec, speed 3.5, scrape down sides and set 20 secs, speed 4 ensuring it is fully mixed.
    Add all dry ingredients and pour in half of buttermilk.
    Set 10 sec, speed 4, scrape down sides and then add remaining buttermilk and set 20 sec, speed 4. Ensure the batter is fully mixed.
    Pour in to prepared pans to approx. half way point and cook for 18-20mins at 170 degrees Celsius or 150 degrees Celsius fan forced.
    Remove from oven and allow to fully cool.
  2. Chocolate buttercream icing
  3. Add all ingredients to and set 30 sec, speed 4. Check mixture , scrape down sides if necessary.
    Set 30 sec, speed 4-5.
    Check the icing is the right consistency and if a little dry add a little more milk or if a little too runny then add a little icing sugar.
    Optionally you can add peppermint or orange essence to your icing for another flavour.
    Top each cupcake with icing to your liking and enjoy.

Accessories you need

  • Spatula TM31
    Spatula TM31
    buy now


Cupcake recipe adapted from www.sallysbakingaddiction.com/super-moist-chocolate-cupcakes/

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Delicious! Swapped for gluten free flour in the...

    Submitted by Kezzann78 on 22. December 2020 - 11:44.

    Delicious! Swapped for gluten free flour in the same quantity and they worked perfectly. Definitely recommend

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  • Delicious!!! So light and fluffy and easy to make....

    Submitted by Mfogarty on 17. July 2020 - 15:11.

    Delicious!!! So light and fluffy and easy to make. I didn't make the icing as already had some pre-made Betty Crocker leftover in my pantry I wanted to get rid of but the cupcake itself was amazing! Highly recommend 😊

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