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Cupcakes

Super Moist Chocolate Cupcakes

Name: Super Moist Chocolate Cupcakes
Prep time: 15 min
Cook time: 20 min
Yield: 12
Ingredients: ¾ cup + 2 Tbsp Edmonds Standard Grade Flour (131g); ¼ cup + 2 Tbsp cocoa powder (38g); ¾ tsp Edmonds Baking Soda; ¾ tsp Edmonds Baking Powder; ¼ tsp salt; ½ cup Chelsea Soft Brown Sugar (100g); ½ cup Chelsea White Sugar (113g); 1 egg; ½ cup Meadow Fresh Milk (125ml); ¼ cup Olivani Pure Olive Oil (60ml); 1 tsp vanilla; ½ cup boiling water (125ml); Berry Icing; 2 ½ cups Chelsea Icing Sugar (375g) (see tip below); 2-3 Tbsp boiling water; 50g butter, softened; A few drops of pink food colouring and raspberry or strawberry essence

4.7

Preparation

15 mins

Bake

20 mins

Difficulty

Easy

Servings

This cupcake recipe was supplied by one of our members and is super popular. They're really easy to make and yes, they were moist. Thumbs up from us!

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Ingredients
Method

Ingredients

¾ cup + 2 Tbsp Edmonds Standard Grade Flour (131g)
¼ cup + 2 Tbsp cocoa powder (38g)
¾ tsp Edmonds Baking Soda
¾ tsp Edmonds Baking Powder
¼ tsp salt
½ cup Chelsea Soft Brown Sugar (100g)
½ cup Chelsea White Sugar (113g)
1 egg
½ cup Meadow Fresh Milk (125ml)
¼ cup Olivani Pure Olive Oil (60ml)
1 tsp vanilla
½ cup boiling water (125ml)

Berry Icing

2 ½ cups Chelsea Icing Sugar (375g) (see tip below)
2-3 Tbsp boiling water
50g butter, softened
A few drops of pink food colouring and raspberry or strawberry essence

Additional tips

If you can't find Chelsea Berry Flavoured Icing Sugar, swap for regular Chelsea Icing Sugar + a few drops of pink food colouring and raspberry or strawberry essence.

Chelsea Products in Recipe

Soft Brown Sugar

This popular sugar is used...

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White Sugar

The uniform size of the...

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Reviews

416

What did you think of this recipe?

Unknown

brilliant recipe ! I also added 2Tbsp of instant coffee to the boiling water .. really brought out the chocolate flavour :)

1459659825

Yummy recipe & super easy, using a jug to pour the mixture in is so much easier, delicious!

Unknown

These are delicious! The cupcakes are so smooth and fluffy, and taste perfect.

Maya

Very bad, did not rise and stayed soggy until burnt

Jack

They were really fluffy and moist. I rate these 10/10.

Judy

Absolutely delicious and easy to make. A definite “keeper“

Jolene

This is my 'go to' recipe for when I need to make chocolate cupcakes. Perfect results everytime :)

Jess

Easy to make,yummy and no big clean up required amazing recipe recommend to anyone looking for an easy Yummy cupcake recipe

Delicious!

This recipe was amazing, But the cupcake batter stuck to the pan because it was too small for the paper holders, so I would recommend using a pan big enough for the holders that you have or you'll be getting cupcakes that have ripped in half!

Love the recipe, thank you!!!

Method

Preheat oven to 180°C conventional or 160ºC fan-forced. Line a 12-hole muffin tray with paper cases.

Sift the dry ingredients into a large bowl, then add the sugars and stir in. Add the egg, Meadow Fresh Milk, Olivani Pure Olive Oil and vanilla then beat with a mixer until combined. Scrape the sides of the bowl then add the boiling water and mix until just combined (the batter will be runny).

Pour the batter into a measuring cup or jug (it’s easier and cleaner than using a spoon) and pour evenly into each paper case until ¾ filled (don’t over fill or the mixture will overflow).

Place in the oven and bake for 20-22 minutes or until a tester inserted in the centre comes out clean.

Berry Icing
Mix icing sugar with hot water. Add Tararua Butter and beat until light and fluffy. Pipe or spread onto muffins.

Additional tips

If you can't find Chelsea Berry Flavoured Icing Sugar, swap for regular Chelsea Icing Sugar + a few drops of pink food colouring and raspberry or strawberry essence.