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Chocolate Dipped Cupcakes

Serves: 12

Ready in: 30 to 60 mins

Eco Friendly

Chocolate Dipped Cupcakes Recipe: Veggie Magazine


50g cocoa powder
200ml boiling water
200g self-raising flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
125g butter, softened
150g caster sugar
50g dark brown sugar
1 tsp vanilla extract
2 large free-range eggs, room temperature

[hd]For the buttercream[/hd]
120g butter, softened
200g icing sugar, sifted
1 tsp vanilla extract
2 tsp milk
200g milk chocolate


  • Preheat your oven to 180C/350F/Gas 4 (reduce for fan ovens). Line a 12 hole muffin tin with cupcake cases. Stir the hot water with the cocoa until smooth and leave to cool.
  • Sift the flour, baking powder, baking soda and salt together and set aside.
  • Cream the butter and sugars until light and fluffy, then add the vanilla extract. Add the eggs one at a time, beating well after each addition.
  • Add the sifted flour mixture in one go. Then the cooled cocoa powder mixture.
  • Spoon the cake mix into the cupcake cases and bake for 18 minutes or until a cocktail stick inserted into the centre comes out clean. Place on wire racks to cool completely.
  • Cream the butter, gradually adding the sugar until smooth and creamy. Mix in the vanilla and milk. Pipe onto the cupcakes using a piping bag. Leave to set for about 20 minutes.
  • Melt the milk chocolate in a deep bowl and carefully dip the top of each cupcake into it.
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