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
395
What did you think of this recipe?
kayleigh
Very delicous always use it
5
Kate
The BEST chocolate cupcake recipe!!! I have made these for shared lunches and always receive amazing feedback. They are so moist and delicious. The cupcakes also keep really well which is a bonus.
5
Jackie
This recipe is amazing. The cupcakes are so moist & super delicious. Thank you
5
Janelle trinder
I thought it would probably be like any other recipe. But absolutely not. These are moist, have lots of flavour and rise beautifully. I have them one week later in the fridge and they still do not taste stale or dry. I even doubled the recipe which usually is a disaster. No need to look further. Save this recipe.
5
J Ward
Amazingingly easy & soooo moist!!! Will def make again!
5
Hiria
I put to much baking soda in as i have the after taste of Baking soda but lol otherwise more i bake these muffins the better they will taste. Yummu with cuppa, my daughter said yummy hehe
5
gail
I have trialed hundreds of cupcake recipes over the years. This is by far my favorite chocolate cupcake recipe. I default to this one every time.Its super easy and flop proof. Add a bit of coffee to the boiling water and that really brings out the chocolate flavour.Beautifully moist and fluffy.
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.
The BEST chocolate cupcake recipe!!! I have made these for shared lunches and always receive amazing feedback. They are so moist and delicious. The cupcakes also keep really well which is a bonus.
5
Jackie
This recipe is amazing. The cupcakes are so moist & super delicious. Thank you
5
Janelle trinder
I thought it would probably be like any other recipe. But absolutely not. These are moist, have lots of flavour and rise beautifully. I have them one week later in the fridge and they still do not taste stale or dry. I even doubled the recipe which usually is a disaster. No need to look further. Save this recipe.
5
J Ward
Amazingingly easy & soooo moist!!! Will def make again!
5
Hiria
I put to much baking soda in as i have the after taste of Baking soda but lol otherwise more i bake these muffins the better they will taste. Yummu with cuppa, my daughter said yummy hehe
5
gail
I have trialed hundreds of cupcake recipes over the years. This is by far my favorite chocolate cupcake recipe. I default to this one every time.Its super easy and flop proof. Add a bit of coffee to the boiling water and that really brings out the chocolate flavour.Beautifully moist and fluffy.