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Extra Chocolate Cupcakes

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 12 servings
Calories 350 kcal



  • 200 g wheat flour
  • 35 g cocoa
  • 1 ½ tbsp baking powder
  • a pinch salt
  • 100 g butter
  • 120 g cane sugar
  • 2 eggs
  • 250 ml greek yogurt
  • 1 tbsp vanilla extract

Chocolate Cream

  • 200 ml heavy cream
  • 200 g chocolate


  • 1. Start by making a base of a strong chocolate cream. Gently heat the heavy cream, taking care not to boil it. Take it off the burner, add the chocolate broken into cubes. Let it dissolve under the heat for a few minutes, then mix thoroughly until the chocolate is completely melted. Cool the mass in the freezer, stirring from time to time and making sure that it does not freeze completely. Aim for the consistency of thick pudding - then beat the mixture into a smooth and fluffy cream.
  • 2. Preheat the oven to 190ºC. In the first bowl combine flour, baking powder, cocoa and salt. In a separate bowl, beat the butter and sugar into a fluffy, light mass. Add the eggs one by one, mixing briefly until combined. Add cream and dry ingredients - now stirring with a spoon or spatula until combined.
  • 3. Line the muffin form with muffins. Fill each one evenly with chocolate mass. Bake for about 20-22 minutes or until a stick inserted in the center comes out clean. Remove from the oven and allow to cool for 10 minutes, before transferring to a wire rack to cool completely. 
  • 4. Once the cupcakes are completely cool, frost them with the chocolate cream. Sprinkle with flecks of chocolate or powdered sugar. Store in the fridge!
Keyword Chocolate Bars, cupcakes, dessert