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Cupcakes

Super Moist Chocolate Cupcakes

Name: Super Moist Chocolate Cupcakes
Prep time: 15 min
Cook time: 20 min
Yield: 12
Ingredients: ¾ cup + 2 Tbsp Edmonds Standard Grade Flour (131g); ¼ cup + 2 Tbsp cocoa powder (38g); ¾ tsp Edmonds Baking Soda; ¾ tsp Edmonds Baking Powder; ¼ tsp salt; ½ cup Chelsea Soft Brown Sugar (100g); ½ cup Chelsea White Sugar (113g); 1 egg; ½ cup Meadow Fresh Milk (125ml); ¼ cup Olivani Pure Olive Oil (60ml); 1 tsp vanilla; ½ cup boiling water (125ml); Berry Icing; 2 ½ cups Chelsea Icing Sugar (375g) (see tip below); 2-3 Tbsp boiling water; 50g butter, softened (or Olivani Spread); A few drops of pink food colouring and raspberry or strawberry essence

4.7

Preparation

15 mins

Bake

20 mins

Difficulty

Easy

Servings

This cupcake recipe was supplied by one of our members and is super popular. They're really easy to make and yes, they were moist. Thumbs up from us!

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Ingredients
Method

Ingredients

¾ cup + 2 Tbsp Edmonds Standard Grade Flour (131g)
¼ cup + 2 Tbsp cocoa powder (38g)
¾ tsp Edmonds Baking Soda
¾ tsp Edmonds Baking Powder
¼ tsp salt
½ cup Chelsea Soft Brown Sugar (100g)
½ cup Chelsea White Sugar (113g)
1 egg
½ cup Meadow Fresh Milk (125ml)
¼ cup Olivani Pure Olive Oil (60ml)
1 tsp vanilla
½ cup boiling water (125ml)

Berry Icing

2 ½ cups Chelsea Icing Sugar (375g) (see tip below)
2-3 Tbsp boiling water
50g butter, softened (or Olivani Spread)
A few drops of pink food colouring and raspberry or strawberry essence

Chelsea Products in Recipe

Soft Brown Sugar

This popular sugar is used...

details

White Sugar

The uniform size of the...

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Reviews

469

What did you think of this recipe?

Nadine Mesnage

These chocolate cupcakes are deliciously moist and rich ❤️

Nadine Mesnage

They are delicious

Lacey R

Absolutely amazing although would like to know what happens after cooked, like do you take them out after or just let them rest? CHELSEA: Hi there, glad you love this recipe! You can leave them in the tins for 5-10 minutes before transferring to a wire cooling rack :)

Claire Carr

Teaching my granddaughter to bake from scratch

Eva

Perfect for a birthday

Emma B

We’re doing a bake sale at school and this AMAZING! Just right!!👍

Emma B

We’re doing a bake sale at school and this AMAZING! Just right!!👍

Nicole

Amazing cupcakes turned out really nice and fluffy

Emma B

We’re doing a bake sale at school and this AMAZING! Just right!!👍

cyrus

so moist loved them so much my family said to make 3 thousand more next time, and really lived up to its name

Method

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.