Betty's Rich Chocolate Cupcakes in Silicone Cups

Bettyskitchen's picture

Nov. 02, 2015

Betty demonstrates how to make Rich Chocolate Cupcakes in Silicone Cups. This is a delicious chocolate batter, baked to perfection in silicone cups from The Little London Bakery.


Cocoa powder 3/4 Cup (12 tbs)
Boiling water 1 Cup (16 tbs)
Butter 2 Tablespoon (softened to room temperature)
Sugar 2 Cup (32 tbs)
All purpose flour
Baking powder 1 Tablespoon
Butter 1/2 Cup (8 tbs) (additional, softened to room temperature)
Buttermilk 1/2 Cup (8 tbs)
Egg 2
Vanilla extract 1 Teaspoon



In a small saucepan, combine ¾ cup cocoa powder, 1 cup boiling water, and 2 tablespoons butter. 

Stir until smooth and set aside. 

Place 2 cups sugar, 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt in a large mixing bowl and stir until well-blended. 

Stir ½ cup additional butter into cocoa mixture and add cocoa mixture to dry ingredients. 

Use an electric mixer on medium speed to blend. 

Add ½ cup buttermilk, 2 eggs, and 1 teaspoon vanilla. Beat for 2 minutes with electric mixer. 

Spoon batter into 24 silicone baking cups or muffin tins, filling each 2/3 to ¾ full. 

Bake at 350 degrees (F) for approximately 20 minutes, or until a toothpick inserted into the cupcakes comes out clean. Cool cupcakes in cups/pans for about 10 minutes, and then cool completely on racks. 


These delicious cupcakes may be served frosted or unfrosted. 

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 3897Calories from Fat 1235

 % Daily Value*

Total Fat 141 g216.9%

Saturated Fat 83 g415%

Trans Fat 0 g


Sodium 1375 mg57.29%

Total Carbohydrates 652 g217.3%

Dietary Fiber 36 g144%

Sugars 403 g

Protein 62 g124%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet