How to Make Super Light Chocolate Cupcakes

by Ellie Davies

I often find chocolate cupcakes heavy and dense, and have found this gem from the Primrose Bakery. They are super light, moist and delicious although a little difficult for a beginner to make.


  • 115 Grams Dark Chocolate
  • 85 Grams Butter
  • 175 Grams Soft brown sugar
  • 2 Eggs
  • 185 Grams Plain flour
  • ¾ Teaspoons Baking powder
  • ¾ Teaspoons Bicarbonate of soda/ bakin soda
  • Salt
  • 250 Milliliters Milk
  • 1 Vanilla Extract
  • Instructions

    Step 1

    Preheat oven to gas 5 or 375^F

    Step 2

    Gather your ingredients, mixing the flour and raising agents, and combining the milk and vanilla extract.

    Step 3

    Line muffin tins, recipe will make a lot of small cupcakes and about 16 larges ones.

    Step 4

    Meltio the chocolate... I use French plain chocolate 70%, and dark is better, but I imagine this would work with whatever, just vary the amount of milk a little if you dont like plain.

    Step 5

    Cream the butter and sugar, this is how it looks at first. Persevere.

    Step 6

    Separate the eggs into CLEAN bowls.

    Step 7

    This is the butter-sugar after a few minutes. Still needs more beating...

    Step 8

    Meantime, beat the egg YOLKS for a couple of minutes...

    Step 9

    The butter-sugar is done now. Pale and creamy...

    Step 10

    Egg yolks should be frothy like this. Add them to the butter-sugar and beat well until combined.

    Step 11

    After the eggs are done beating with the mix, add the melted chocolate

    Step 12

    This is how it should look.

    Step 13

    Add 1/3 if the dry flour and raising agent mix, and beat well.

    Step 14

    Now add 1/3 of the milk/vanilla extract. Repeat these steps until its all together and well combined.

    Step 15

    Looking good...

    Step 16

    You need a clean whisk with no water or dirt on it. If it isn't this wont work... The egg whites need to be beaten until peaks form... You may also want to use a much bigger bowl than I have.

    Step 17

    This is after just a few seconds...

    Step 18

    Almost there, but not quite...

    Step 19

    That's what you want.

    Step 20

    No spillage.

    Step 21

    Now you need to fold the egg into the mix. Use a metal spoon, as you want to keep as much air in as you can.

    Step 22

    This is how to fold. Be gentle.

    Step 23

    All mixed in :)

    Step 24

    Transfer the mix to the cases. You can use spoons or scoops. My mix made 19.5 cupcake.

    Step 25

    Mmmmmmmmm Fresh out the oven.

    Step 26

    I left the kitchen for like one minute!!!!!!

    Step 27

    I found the culprit. Heres the inside...

    Step 28

    Transfer to a wire rack and cool. Or eat straight away.

    Step 29

    I will put up a guide on how to make my equally delicious marshmallow style icing when mine are cooled.