Soft and fluffy Thermomix Chocolate Cupcakes topped with delicious chocolate frosting!
These cupcakes are perfect for school lunchboxes, birthday parties and celebrations.
Our classic Thermomix chocolate cupcakes take just 15 minutes to prepare!
An all-time favourite at fetes, birthday parties, fundraisers... and of course in school lunchboxes.
Just like our Thermomix vanilla cupcakes, these are just so quick and simple to whip up!
Why You're Going To Love This Recipe
Who can resist a sweet, fluffy cupcake topped with luscious chocolate frosting (it's so good, you'll be eating it straight from the Thermomix!!).
- 15 Minutes Prep Time - it takes just a few minutes to prepare the cupcake batter and a couple more minutes to whip up the frosting! The hardest part is waiting for the cupcakes to cook and cool.
- Perfect For Birthday Parties - we all know that cupcakes are a kids birthday party staple! Our chocolate cupcakes will be the first party food to disappear.
- Basic Ingredients - our Thermomix chocolate cupcakes are made from pantry and fridge staples... meaning there's no need to make a trip to the supermarket!
- Freezer-Friendly - found yourself with leftover cupcakes? No problem! Simply freeze them for up to 3 months and then allow to defrost at room temperature.
What You Need
Our Thermomix Chocolate Cupcakes are made using a handful of basic ingredients (that you may already have at home!).
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
For The Chocolate Cupcakes
- Butter - you can use either salted or unsalted butter for this recipe.
- Caster Sugar - also known as superfine sugar. If you don't have caster sugar, you can use regular white sugar.
- Eggs - use large eggs (approx 60g each). Bring to room temperature before using.
- Vanilla Extract - or vanilla essence.
- Self Raising Flour - also known as self rising flour. You can use store-bought self raising flour or make your own.
- Cocoa Powder - use regular unsweetened cocoa powder.
- Milk - I recommend using full fat/full cream milk when baking as it gives a much better result than skim milk.
For The Frosting
- Chocolate - use milk or dark cooking chocolate for this recipe.
- Butter - you can use salted or unsalted butter.
- Icing Sugar - for a soft frosting, use icing sugar mixture. For a firmer frosting, use pure icing sugar.
- Vanilla Extract - or vanilla essence.
- Milk - only use a small amount of milk (just enough to make the frosting smooth and creamy!).
Step By Step Instructions
It takes just 15 minutes to prepare our Thermomix chocolate cupcakes!
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Melt The Butter
Place the butter into the Thermomix and heat until melted.
Step 2 - Mix
Add the remaining cupcake ingredients.
Mix until smooth.
Step 3 - Bake
Bake the cupcakes for 15 minutes or until cooked when tested with a skewer inserted into the middle.
Allow the cupcakes to cool completely before preparing the frosting.
Step 4 - Prepare The Frosting
Grate the chocolate and then melt until smooth.
Add the butter, icing sugar and vanilla extract and mix to combine.
If the frosting is too thick, add 1 tbs of milk and mix again. Add another 1 tbs of milk if required.
Spread the frosting over the cooled cupcakes and decorate with sprinkles.
Expert Tips
Follow our top tips for baking cupcakes using your Thermomix.
- Chop the butter before placing into the Thermomix bowl. This will help to stop it from getting stuck to the blades.
- I like to use icing sugar mixture in the frosting which keeps it soft. If you'd prefer a firmer frosting, use pure icing sugar instead.
- Only add as much milk to the frosting that's required to make it smooth and creamy (you will only need a very small amount).
- Don't overfill the cupcake cases (add batter until they're ⅔ full). This will allow the cupcakes to rise, without spilling over.
- The cupcakes are ready when a skewer inserted into the middle comes out clean.
- Ensure the cupcakes have completely cooled before frosting.
- Store the cupcakes in an airtight container at room temperature for up to 3 days.
- Freeze leftover cupcakes in an airtight container for up to 3 months. Allow to defrost at room temperature.
FAQS
Yes! Our recipe is suitable for use in all models of the Thermomix.
If self raising flour isn't available where you live, you can make your own self raising flour by sifting 2 teaspoons of baking powder through every 1 cup of plain flour.
Absolutely! You can find our Thermomix buttercream frosting recipe here.
Related Recipes
It's so easy to bake cakes and cupcakes in your Thermomix!
Here's a few more of our most popular recipes:
SHOP OUR RANGE OF THERMOMIX COOKBOOKS
Browse our collection of hardcopy Thermomix cookbooks here.
There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!
Thermomix Chocolate Cupcakes
Equipment
- Thermomix
- Oven
- Muffin Tray
Ingredients
For The Cupcakes
- 125 g butter chopped
- 170 g caster sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 165 g self raising flour
- 35 g cocoa powder
- 165 g milk
For The Frosting
- 130 g chocolate milk or dark chocolate
- 130 g butter softened to room temp
- 220 g icing sugar
- 1 teaspoon vanilla extract
- 2-3 tbs milk if needed
Instructions
- Preheat the oven to 170°C (fan forced). Line a 12 hole muffin tin with cupcake cases.
- Place the chopped butter into the Thermomix bowl and melt for 3 minutes, 60 degrees, Speed 2 (or until melted).
- Add the remaining cupcake ingredients and mix for 15 seconds, Speed 5. Scrape down the sides of the bowl and mix for a further 15 seconds.
- Fill the cupcake cases ⅔ full with the chocolate mixture.
- Bake for 15-20 minutes or until cooked when tested with a skewer inserted into the centre.
- Leave in the pan to cool for 10 minutes then place onto a wire rack to cool completely.
- To make the frosting, grate the chocolate for 3 seconds, Speed 8.Scrape down the sides of the bowl.Melt for 3 minutes, 50 degrees, Speed 1 (or until melted).
- Add butter, icing sugar and vanilla extract. With the MC removed, whip for 10 seconds, Speed 5.
- Check the frosting and if it’s too hard, add 1 tbs of milk and mix for a further 10 seconds on Speed 5 (repeat until the frosting is smooth and easy to spread).
- Spread the frosting over the cooled cupcakes and decorate with sprinkles (optional).
Notes
- Chop the butter before placing into the Thermomix bowl. This will help to stop it from getting stuck to the blades.
- I like to use icing sugar mixture in the frosting which keeps it soft. If you'd prefer a firmer frosting, use pure icing sugar instead.
- Only add as much milk to the frosting that's required to make it smooth and creamy (you will only need a very small amount).
- Don't overfill the cupcake cases (add batter until they're ⅔ full). This will allow the cupcakes to rise, without spilling over.
- The cupcakes are ready when a skewer inserted into the middle comes out clean.
- Ensure the cupcakes have completely cooled before frosting.
- Store the cupcakes in an airtight container at room temperature for up to 3 days.
- Freeze leftover cupcakes in an airtight container for up to 3 months. Allow to defrost at room temperature.
KATE says
O.M.G Best cupcakes ever!!!
My 34 years being a live and these are the best cupcakes quick and easy, and also delioioso. LOVE IT!
Kate xx
Shari says
Hello, I’m not much of a baker so just wanted to check, when making the frosting do I need to wait for the chocolate to cool a little before adding the other ingredients?
Lucy says
Hi Shari, yes it's best to allow the chocolate to cool slightly xx