Rachel’s Kitchen – DIY How To Make Chocolate Wedding Cupcakes

A few weeks ago I shared with you the cooking talents of my daughter, Rachel. She whipped up a batch of plain sponge cupcakes and put together a fab, easy to follow DIY. I’ve had lots of emails asking if she has any more recipes and, being an all round lovely lady, she has obliged and put together this recipe for chocolate wedding cupcakes.
Over to Rachel

“Helloooo!

In my last cupcake tutorial I showed you how to make my Wedding Cupcakes using plain sponge. This recipe is very similar it just has a tasty chocolate twist. By reducing the flour and adding some cocoa powder your cakes will be scrummily chocolatey :)

First things first – make sure you have all your equipment to hand, you have your hair tied back and your apron on.”

Rachel’s Wedding Cupcakes – Chocolate Flavour

Prep time: about 25 mins
Cooking time: 20-25 mins
Makes around 10 yummy cakes

Supplies needed to make chocolate wedding cupcakes.

Here’s the equipment you will need:
  • A wooden spoon (this works better that an ordinary spoon because it doesn’t conduct heat or cold)
  • A mixing bowl
  • A tablespoon
  • A teaspoon
  • A sieve
  • Baking tin/bun tin
  • An electric mixer (you can use a fork for whisking, which is okay if you have the muscle power and lots of time)
  • Cupcake wrappers/cases (not shown in my photo as there are so many different colours/styles and I didn’t want you to think that you have to use the same ones as I would choose)
  • You will also need a wire rack which I could not photograph as I already had a batch of cakes cooling – they were yummy :)

Ingredients for chocolate wedding cupcakes.

You will also need the following ingredients:
  • 100g (4oz) butter, softened
  • 100g (4oz) caster sugar
  • 75g (3oz) self raising flour sifted (this is really important – you don’t want lumpy cake mix)
  • 2 eggs
  • 25g (1oz) cocoa powder
Let’s get started:
  • Place 10 cupcake wrappers/cases into an un greased baking tin/bun tin.
  • Cream the butter and sugar together until it looks very pale in colour, light in texture and kind of fluffy.
  • Beat in the eggs, one at a time, adding 15me (1tbsp) flour with each one.
  • Gently fold in the remaining flour and all the cocoa powder using the tablespoon. Don’t rush this stage or bad things will happen – if your cake batter looks like lumpy porridge bad things have happened :)
  • Carefully spoon equal amounts of the cake batter into the cake wrappers/cases. Try not to get any onto the cases as this will burn – you will smell burning, rush downstairs, trip over the mat and tip a cup of tea …………..all because of a tiny speck of burned cake. Yes, I’ve done this!
  • Bake at 190C (375F) Gas Mark 5 for 20-25 mins, or until well risen. You need to keep an eye on them during the last few minutes of cooking as they can brown really quickly.
  • Cool on a wire rack.
  • When completely cold decorate.
  • EAT!!

“TIP: You can make marble cake by alternating layers of plain sponge cake batter mix with chocolate cake batter mix. Don’t be afraid to experiment – even if they don’t turn out quite the way you hope they usually taste nice :)”

Thanks Rachel 

I am now incredibly hungry! Are you thinking of DIYing your wedding cupcakes? Have you already gone down the DIY cupcake route, if so how did they turn out?


Caricature of Michelle Lyndon-Dykes

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