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.
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Reviews
403
What did you think of this recipe?
Unknown
Really yummy, I substituted milk for yoghurt and added a teaspoon of instant coffee to the boiling water. So yummy they almost don't need icing!
5
Mikayla
My go-to choc cupcake recipe. I then use Yvettes chocolate buttercream icing which is on this website. Always add the baking soda I've forgotten a few times and really is the make or break. pouring the mixture into measuring glass works perfectly! yum yum yum
5
kirsty timms
My go to recipe for chocolate cake and cupcakes, bake sales, birthdays and my boys, always a winner
5
Elizabeth
The best
5
annette robson
I made these using gluten free baking mix instead of plain flour and they turned out delicious and so moist, they were a huge hit in my household and I will certainly be making them again :)
5
._.
It looks good and tastes even BETTER!!!
5
1648352361
Perfect.
5
1488319059
Work every time and everyone loves them
5
Anna
I was looking for a yummy chocolate muffin recipe and saw this thought I give it a try.Such an easy recipe and ‘boy' ... mmmmm yummy I have found the best cupcake recipe instead of a muffin.... thanks for sharing this to us...
5
Perfect
Best cupcake recipe ever! All time fav! And so easy!
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.
Really yummy, I substituted milk for yoghurt and added a teaspoon of instant coffee to the boiling water. So yummy they almost don't need icing!
5
Mikayla
My go-to choc cupcake recipe. I then use Yvettes chocolate buttercream icing which is on this website. Always add the baking soda I've forgotten a few times and really is the make or break. pouring the mixture into measuring glass works perfectly! yum yum yum
5
kirsty timms
My go to recipe for chocolate cake and cupcakes, bake sales, birthdays and my boys, always a winner
5
Elizabeth
The best
5
annette robson
I made these using gluten free baking mix instead of plain flour and they turned out delicious and so moist, they were a huge hit in my household and I will certainly be making them again :)
5
._.
It looks good and tastes even BETTER!!!
5
1648352361
Perfect.
5
1488319059
Work every time and everyone loves them
5
Anna
I was looking for a yummy chocolate muffin recipe and saw this thought I give it a try.Such an easy recipe and ‘boy' ... mmmmm yummy I have found the best cupcake recipe instead of a muffin.... thanks for sharing this to us...
5
Perfect
Best cupcake recipe ever! All time fav! And so easy!