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?
Nikky L
Umm.... unbelievably moist. Don't overcook them! Probably the best chocolate muffins I've ever made.
5
Michelle GL
Amazing recipe, always a hit. I make mine dairy free by using soy milk instead, and icing I use Olivio rather than butter with icing sugar. Finally I add a good Tablespoon of instant coffee granules to the boiling water to bring out choc flavour. Yummo!!!
5
Melanie
This recipe is my now go-to for school bake stalls. It is quick and easy and I sometimes reduce the sugar too to make it a bit healthier too. Highly recommended. Everyone loves these as they are very moist and delicious.
5
Hi?
This recipe is AWESOME!, it came out super moist (I have had trouble with dry and over mixed cakes before) and was even better than a shop bought cake. At first the thought of putting olive oil in a cake was a bit crazy for me but it makes the cake taste so much better! I made mini cupcakes out of it (I only halfed the cooking time) and pipped on Yvette's Chocolate Buttercream from Chelsea Sugar.
5
Hannah Folorunsho
These cupcakes are so delicious. They went down a treat. the whole family enjoyed and keeps asking for more. The kids helped with this recipe too. I definitely recommend this recipe.
5
Grace
Very very runny but really delicious
4
Georgia
I put 3/4 in the tray, but it still overflowed. So now I have to clean everything up. They look good, but it overflowed everywhere.
1
Sheree
Chelsea can you please tell me why my cup cakes had a peak (like a mini volcano). There were still absolutely delicious though!
5
Rosieb
This is my go to cupcake recipe, these come out moist, spongy and perfect every single time
5
Unknown
this is such a moist recipe and so simple to make. The taste is YUM YUM YUM
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.
Umm.... unbelievably moist. Don't overcook them! Probably the best chocolate muffins I've ever made.
5
Michelle GL
Amazing recipe, always a hit. I make mine dairy free by using soy milk instead, and icing I use Olivio rather than butter with icing sugar. Finally I add a good Tablespoon of instant coffee granules to the boiling water to bring out choc flavour. Yummo!!!
5
Melanie
This recipe is my now go-to for school bake stalls. It is quick and easy and I sometimes reduce the sugar too to make it a bit healthier too. Highly recommended. Everyone loves these as they are very moist and delicious.
5
Hi?
This recipe is AWESOME!, it came out super moist (I have had trouble with dry and over mixed cakes before) and was even better than a shop bought cake. At first the thought of putting olive oil in a cake was a bit crazy for me but it makes the cake taste so much better! I made mini cupcakes out of it (I only halfed the cooking time) and pipped on Yvette's Chocolate Buttercream from Chelsea Sugar.
5
Hannah Folorunsho
These cupcakes are so delicious. They went down a treat. the whole family enjoyed and keeps asking for more. The kids helped with this recipe too. I definitely recommend this recipe.
5
Grace
Very very runny but really delicious
4
Georgia
I put 3/4 in the tray, but it still overflowed. So now I have to clean everything up. They look good, but it overflowed everywhere.
1
Sheree
Chelsea can you please tell me why my cup cakes had a peak (like a mini volcano). There were still absolutely delicious though!
5
Rosieb
This is my go to cupcake recipe, these come out moist, spongy and perfect every single time
5
Unknown
this is such a moist recipe and so simple to make. The taste is YUM YUM YUM