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23 March 2012

{Recipe} My favourite chocolate cupcake recipe

I have tried several recipes for chocolate cupcakes and for me, this is the best. The cupcakes are easy to eat as they don't crumble too much but the texture is still light.

Chocolate cupcakes

Will make 12 cupcakes

125g butter, softened
1/2 teaspoon vanilla extract
150g caster sugar
2 medium eggs
185g self-raising flour
80ml milk
3 tablespoons cocoa powder mixed with 2 tablespoons milk

Preheat oven to 180 degree C (or 160 degree C if fan assisted)
Line a tin with cupcake paper cases.

Beat butter with the cocoa powder+milk mix until well mixed.
Add vanilla extract, sugar and eggs and beat with electric mixer until light and fluffy.
Stir in sifted flour and milk, in two batches.

Divide mixture into cake cases and bake for 20 minutes.

Recipe adapted from The Australian's Women Weekly Cupcakes and Fairycakes.


  1. I have to give this recipe a try. The cupcake toppers are so cute! What tip size do you use to get that effect? I usually use 1M because I love the look of a rose on top. Thanks so much for sharing at Whimsy Wednesdays!

    1. Hi Jenny
      tip is the same I use for the roses. It is similar to a Wilton 1M.


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