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
403
What did you think of this recipe?
Sonia
Delicious!
5
Sarah Jacob
The best cupcake I ever made....so soft and spongy...my chocolate cupcake top rose....thank you so much for the recipe...
5
Phoebe
WOW! These cupcakes are THE moistest, soft, fluffy cupcakes you will ever have. So easy to even out into the cases because of the runny batter. These are always a go-to for a shared lunch or a sweet treat. I really like the oil in it because it means it has no chance of splitting which is great for beginners.
5
Unknown
This is the best chocolate cupcake recipe I've ever made! Great iced with either Chelsea Pink Berry or Rich Chocolate icing. Yum!
5
Leone
Can i use 1 cup brown sugar or does it HAVE TO be 1/2 white and 1/2 brown?
5
Chocklyholic
If I could give this ten stars I would! Totally yummy. After my first batch, which were fantastic enough, I added some instant espresso with the boiling water. It really bought out the flavour of the chocolate. With another batch I popped in a piece of canned pear and put some of the juice into chocolate buttercream icing. Both yummo!! Thank you for this recipe :)
5
Unknown
You should try this recipe its SO good it's my go to chocolate muffin recipe now. I did half cup Chelsea Soft Brown Sugar and didn't add vanilla essence, still is great!
5
1513040616
Absolutely love this recipe. So easy to put together and bake. I get a great number of requests for these cupcakes.
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 cupcake I ever made....so soft and spongy...my chocolate cupcake top rose....thank you so much for the recipe...
5
Phoebe
WOW! These cupcakes are THE moistest, soft, fluffy cupcakes you will ever have. So easy to even out into the cases because of the runny batter. These are always a go-to for a shared lunch or a sweet treat. I really like the oil in it because it means it has no chance of splitting which is great for beginners.
5
Unknown
This is the best chocolate cupcake recipe I've ever made! Great iced with either Chelsea Pink Berry or Rich Chocolate icing. Yum!
5
Leone
Can i use 1 cup brown sugar or does it HAVE TO be 1/2 white and 1/2 brown?
5
Chocklyholic
If I could give this ten stars I would! Totally yummy. After my first batch, which were fantastic enough, I added some instant espresso with the boiling water. It really bought out the flavour of the chocolate. With another batch I popped in a piece of canned pear and put some of the juice into chocolate buttercream icing. Both yummo!! Thank you for this recipe :)
5
Unknown
You should try this recipe its SO good it's my go to chocolate muffin recipe now. I did half cup Chelsea Soft Brown Sugar and didn't add vanilla essence, still is great!
5
1513040616
Absolutely love this recipe. So easy to put together and bake. I get a great number of requests for these cupcakes.