Chocolate Lemon Cupcakes

Chocolate Lemon Cupcakes

This is an easy recipe that everyone will love! It’s perfect for Easter and any other special occasion in spring. My family devoured them in only 2 days! The combination of chocolate and lemon, which are an unlikely pairing, makes a unique flavor that tastes amazing! The trick to this recipe is making sure the cupcake is moist. The batter should look just as mine did: not too runny, but not too doughy. Also, if your buttercream is too runny, just add more confectioners’ sugar.



  • 1 oz semisweet chocolate
  • 9 tbsp of butter, softened
  • 2/3 cup superfine sugar
  • 1 cup self-rising flour
  • 2 large eggs
  • 2 tbsp unsweetened cocoa

Lemon Buttercream:

  • 7 tbsp butter, softened
  • 2 cups confectioners’ sugar
  • grated rind of 1/2 lemon
  • 1 tbsp lemon juice


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Line 12-hole muffin pan with 12 paper liners.
  3. Place the chocolate in a heatproof bowl, set the bowl over a saucepan of gently simmering water, and heat until melted, then let cool slightly.
  4. Place the butter, sugar flour, eggs, and cocoa in a large bowl and beat together until the mixture is just smooth. Beat in the melted chocolate. Spoon the batter into paper liners.
  5. Bake in the preheated oven for 15 minutes.
  6. To make the buttercream, place the butter and confectioners’ sugar in a bowl and beat to combine. Beat in the lemon rind and lemon juice.
  7. Pipe the buttercream over the cupcakes.
  8. Enjoy!

4 thoughts on “Chocolate Lemon Cupcakes

  1. Chocolate and lemon sounds like an interesting combo, Julia! I can’t wait to try it out. I just went to your “About” page and turns out you’re a teen food blogger, too!

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