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?
Kathryn purser
These are so delicious I cooked them for 15min and had less hot water. I made these at school and the whole class ate them and enjoyed it very much. I love how it was slightly crunchy outside and nice and moist in the middle. I left plain without any icing. I was going to use a coffee icing which I will do next time. Thank you!
5
Joanna
These were epic. Really fluffy, moist and tasty but not too intense. Nicely offset with butter cream icing with dried strawberry powder. Yum!
5
Jess
I am the crappest muffin/cupcake baker until I found this recipe. Every time I make these they always come out the same, super moist and delicious. Sometimes I add a teaspoon of chocolate chips :)
5
indi
real good
5
Ellen
This is my go to recipe. I use coconut oil instead of olive oil and it is delicious.
5
Vic
Excellent recipe! Moist cupcakes
5
Unknown
I made this recipe and it turned out ok, however, it did not have enough to fill all the cases. Overall it was simple to make and tasted yum :)
3
Tonya
I've tried many different recipes for chocolate cupcakes but this is hands down the best! Super quick and easy! I've added it to my family recipe book that dates back generations. Best tasting cupcakes!
5
Pippa hudson
These cupcakes are extremely delicious and moist and I would definetly recommend making them!! SO GOOD!
5
Unknown
These completely collapsed, and I had followed the recipe to the letter
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.
These are so delicious I cooked them for 15min and had less hot water. I made these at school and the whole class ate them and enjoyed it very much. I love how it was slightly crunchy outside and nice and moist in the middle. I left plain without any icing. I was going to use a coffee icing which I will do next time. Thank you!
5
Joanna
These were epic. Really fluffy, moist and tasty but not too intense. Nicely offset with butter cream icing with dried strawberry powder. Yum!
5
Jess
I am the crappest muffin/cupcake baker until I found this recipe. Every time I make these they always come out the same, super moist and delicious. Sometimes I add a teaspoon of chocolate chips :)
5
indi
real good
5
Ellen
This is my go to recipe. I use coconut oil instead of olive oil and it is delicious.
5
Vic
Excellent recipe! Moist cupcakes
5
Unknown
I made this recipe and it turned out ok, however, it did not have enough to fill all the cases. Overall it was simple to make and tasted yum :)
3
Tonya
I've tried many different recipes for chocolate cupcakes but this is hands down the best! Super quick and easy! I've added it to my family recipe book that dates back generations. Best tasting cupcakes!
5
Pippa hudson
These cupcakes are extremely delicious and moist and I would definetly recommend making them!! SO GOOD!
5
Unknown
These completely collapsed, and I had followed the recipe to the letter