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An overhead shot of chocolate cupcakes with frosting.
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Thermomix Chocolate Cupcakes

Soft and fluffy Thermomix Chocolate Cupcakes topped with delicious chocolate frosting!
Course Snacks
Cuisine Western
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 cupcakes
Calories 411kcal
Author Lucy & Lauren
Cost $5

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

RECIPE NOTES & TIPS
  • 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.

Nutrition

Calories: 411kcal | Carbohydrates: 51g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 88mg | Potassium: 131mg | Fiber: 2g | Sugar: 39g | Vitamin A: 597IU | Calcium: 38mg | Iron: 1mg