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?
1472450809
Goes amazingly well with buttercream icing in the middle of the chocolate cupcakes! LOVED IT!!!
5
Suzanne
Used this recipe to bake cupcakes for a fundraiser - easy recipe with great results.
5
Unknown
These are super easy and taste amazing
5
molly
it was great but when we put the boiling water in gross i said btw im a kid so i havent tried them yet but i hope there good
5
Mel
I made this cupcake (not the frosting) and it was really moist even after leaving it in the fridge overnight. Work mates loved it. It's the only chocolate flavoured cupcake I've baked that I liked. All my previous choc cupcakes were too dry. This batch was not too sweet, moist and soft and easy to make. I'll use this recipe again. Thank you
5
Kaye Bartley
I made this recipe today, it was so easy, light, moist and so chocolaty too, highly recommend. I used chocolate icing, with a few drops of vanilla essence, just perfect.
5
hi
Haven't tried yet going to now but looks like a great recipe!!!!
4
cheeseydipples2023
HI, the recipe was great I have started to use it every time I want to make chocolate cupcakes. I highly recommend trying out this recipe as it is super duper good
5
Awatea
Super moist and delicious
5
Ari
So so so yummy great texture my go to chocolate recipe and rather easy to make highly recommended
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.
Goes amazingly well with buttercream icing in the middle of the chocolate cupcakes! LOVED IT!!!
5
Suzanne
Used this recipe to bake cupcakes for a fundraiser - easy recipe with great results.
5
Unknown
These are super easy and taste amazing
5
molly
it was great but when we put the boiling water in gross i said btw im a kid so i havent tried them yet but i hope there good
5
Mel
I made this cupcake (not the frosting) and it was really moist even after leaving it in the fridge overnight. Work mates loved it. It's the only chocolate flavoured cupcake I've baked that I liked. All my previous choc cupcakes were too dry. This batch was not too sweet, moist and soft and easy to make. I'll use this recipe again. Thank you
5
Kaye Bartley
I made this recipe today, it was so easy, light, moist and so chocolaty too, highly recommend. I used chocolate icing, with a few drops of vanilla essence, just perfect.
5
hi
Haven't tried yet going to now but looks like a great recipe!!!!
4
cheeseydipples2023
HI, the recipe was great I have started to use it every time I want to make chocolate cupcakes. I highly recommend trying out this recipe as it is super duper good
5
Awatea
Super moist and delicious
5
Ari
So so so yummy great texture my go to chocolate recipe and rather easy to make highly recommended