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?
Winnika
As Always; Super moist cupcakes!! Delicious.
5
Coolness_Peeps
I haven't actually tried them yet (as they are in the oven) but so far they are the easiest choco cupcake recipe ever! And it doesn't make much mess either! Thx,Coolness_Peeps
5
Chelsea Louise
Thank you for this recipe. It is my absolute favourite chocolate cupcake. Super easy, super moist, rises well and tastes incredible. I have made these many times and they're always a hit at gatherings. Very highly recommended by me.
5
Unknown
awesome super moist chocolaty cupcakes!
5
hi
It turned out gooey in the middle.
1
Elizabeth
The best
5
ECE
VERY MOIST, CRUNCHY ON THE OUTSIDE, SLIGHT DOUGHY TEXTURE.bEST I EVER HAD. ITS GOOD DONT CHANGE A THING C:
4
Daniel
Brilliant. I iced it with the Chelsea Buttercream recipe.
5
Cerys
Absolutely delicious! Our family's new favorite! Made this 3 times and it works every time, had to start making double batches!!
5
Mjx
Wow so moist and delicious. Was a bit skeptical when I added the water but it turned out better then I imagined. I used canola oil instead, it's all I had and they're perfect. Besides the type of oil I followed recipe exactly! I made my own chocolate icing. Kids love it. Don't overfill the cases, half way is perfect as they fluff up. Saving this recipe to use whenever we make cupcakes again. Thank you.
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.
I haven't actually tried them yet (as they are in the oven) but so far they are the easiest choco cupcake recipe ever! And it doesn't make much mess either! Thx,Coolness_Peeps
5
Chelsea Louise
Thank you for this recipe. It is my absolute favourite chocolate cupcake. Super easy, super moist, rises well and tastes incredible. I have made these many times and they're always a hit at gatherings. Very highly recommended by me.
5
Unknown
awesome super moist chocolaty cupcakes!
5
hi
It turned out gooey in the middle.
1
Elizabeth
The best
5
ECE
VERY MOIST, CRUNCHY ON THE OUTSIDE, SLIGHT DOUGHY TEXTURE.bEST I EVER HAD. ITS GOOD DONT CHANGE A THING C:
4
Daniel
Brilliant. I iced it with the Chelsea Buttercream recipe.
5
Cerys
Absolutely delicious! Our family's new favorite! Made this 3 times and it works every time, had to start making double batches!!
5
Mjx
Wow so moist and delicious. Was a bit skeptical when I added the water but it turned out better then I imagined. I used canola oil instead, it's all I had and they're perfect. Besides the type of oil I followed recipe exactly! I made my own chocolate icing. Kids love it. Don't overfill the cases, half way is perfect as they fluff up. Saving this recipe to use whenever we make cupcakes again. Thank you.