Dark Chocolate Cupcakes

Total Time
Prep 20 mins
Cook 30 mins

Who doesn't love a chocolate cupcake? These ones are extra special as they have a wicked chocolate-hazelnut glaze!

Ingredients Nutrition


  1. Grease a 12 hole muffin pan.
  2. Place chocolate, milk and sifted cocoa powder in a small saucepan and stir over a low heat until the chocolate has melted and is smooth.
  3. Remove from the heat and cool.
  4. Beat the butter and sugar in a small bowl, with an electric mixer, until light and fluffy.
  5. Add the eggs, one at a time, and beat until combined.
  6. Stir in the chocolate mixture and the sifted flour.
  7. Spoon mix evenly into muffin tray.
  8. Bake at 160 degree C for about 25 minutes, or until cooked.
  9. Cool cupcakes in the pan.
  10. To make the glaze, place chocolate, cream and liqueur in a small heatproof bowl over simmering water and stir until chocolate has melted.
  11. Cool the glaze a little then spoon over the tops of the cooled cakes.
  12. Decorate cakes with fresh raspberries or any fruit of your choice and perhaps some whipped cream!


Most Helpful

These were OK, but maybe they'll taste better after I glaze them. They didn't rise very high (maybe my flour is too old?) and they seem dry. I think 10 cupcakes would have been better than the 12. Sorry.

CulinaryQueen October 01, 2007

Loved these cupcakes! I made them for a family friend who is coming over to our place tonight to celebrate his 40th birthday! His daughter and son love chocolate, so I thought this would make them really happy. The cupcakes look like they've come straight from a bakery - very impressive when decorated with thinly sliced fresh strawberries over a dollop of swirled whipped cream! Since I did not get any hazelnut-flavoured liqueur in my city, I've used some hazelnut chocolate melted as a substitute. Thanks Dale for helping me make their day so special:-)!

Charishma_Ramchandani October 09, 2003

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