Super Moist Chocolate Cupcakes

Cupcakes

• 150g butter, softened (or Olivani Spread)
• 1 ½ cups Chelsea Caster Sugar (338g)
• 2 eggs 
• 2 ½ cups Edmonds Self Raising Flour (375g)
• 1 ¼ cups Meadow Fresh Milk (310ml)
• 2 tsp vanilla extract 

Buttercream Icing

• 150g butter, softened (or Olivani Spread)
• 2 ¼ cups Chelsea Icing Sugar (338g)
• 2 Tbsp Meadow Fresh Milk 
• 1 ½ tsp vanilla extract
• Raspberries, sugar flowers or sprinkles to decorate

• 1 Tbsp fresh lemon juice
• 1 cup Meadow Fresh Original Milk (250ml)
• 250g dark chocolate, roughly chopped
• 1 cup hot strong coffee (can be strong instant) (250ml)
• ½ cup vegetable oil (125ml)
• 2 cups Edmonds Standard Grade Flour (300g)
• 1 cup Chelsea Dark Cane Sugar or Chelsea Raw Sugar (200g)
• ½ cup cocoa powder (40g)
• 2 tsp Edmonds Baking Soda
• 1 tsp Edmonds Baking Powder
• 2 eggs

CHOCOLATE GANACHE ICING

• 400g dark chocolate, broken into pieces
• 1 cup Meadow Fresh Original Cream (250ml)

Cake

• 1 cup buttermilk (250ml)
• 1 cup strong coffee, cooled to room temperature (250ml)
• 1/2 cup neutral oil, i.e. canola, sunflower (125ml
• 2 eggs
• 1 tsp vanilla essence
• 2 cups Chelsea White Sugar (450g)
• 1 3/4 cups plain flour (263g)
• 3/4 cup cocoa powder (60g)
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt

Icing* (optional)

• 3 cups Chelsea Icing Sugar (450g)
• 1/4 cup cocoa powder (20g)
• 100g butter, very soft (or Olivani Spread)
• 4-5 Tbsp hot water
• 100g dark chocolate
• sprinkles (optional)

*Halve icing quantity if only making a single layer cake.

• ½ Tbsp lemon juice
• ½ cup milk
• ¼ cup oil
• 125g dark chocolate, roughly chopped
• ½ cup hot, strong coffee (can be instant)
• 1c standard flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ cup Chelsea Caster Sugar
• ¼ cup cocoa
• 1 egg
• 1 tsp caramel essence

• 100g butter, softened
• ¾ cup packed Chelsea Soft Brown Sugar
• 2 large eggs, beaten
• 1 cup plain flour
• ½ tsp baking soda
• ¼ cup cocoa
• ½ cup sour cream
• Raspberry lolly drops to garnish

Berry Buttercream

• 150g butter, softened
• 2 cups Chelsea Berry Flavoured Icing Sugar
• 2-3 tablespoons hot water

Cupcakes

• 150g butter, softened
• 1 ½ cups Chelsea Caster Sugar
• 2 eggs
• 2 tsp vanilla essence
• 2 ½ cups self-raising flour
• 1 ¼ cups milk

Cream Cheese Icing

• 250g Cream Cheese
• 100g butter, softened
• 1 ½ cups Chelsea Icing Sugar
• Berries to decorate

• 1 cup flour
• 1 cup Chelsea White Sugar
• 2 eggs
• 100g melted butter
• 2 tsp baking powder (heaped)
• 3 Tbsp cocoa powder (heaped)
• ½ cup milk
• 1 tsp vanilla extract

Buttercream Icing

• 50g cream cheese
• 100g butter (soft)
• 2 cups Chelsea Icing Sugar
• 1-2 Tbsp milk or water
• Vanilla extract (optional)

Cookies and Cream Cheese Filling

• 100g cream cheese
• 5 Oreo biscuits

White Chocolate and Raspberry Filling

• 100g white chocolate melts
• 2 Tbsp cream
• ½ tsp raspberry powder

• 3 cups plain flour
• 2 cups Chelsea White Sugar
• ½ cup cocoa
• 2 tsp bicarbonate soda
• 1 tsp salt
• ¾ cup sunflower or vegetable oil
• 2 tbs white vinegar
• 2 tsp vanilla essence
• 2 cups cold water

Buttercream Icing

• 1 ½ cups Chelsea Icing Sugar (225g)
• 2 Tbsp cocoa powder 
• 50g butter, softened
• 2-3 Tbsp hot water
• Maltesers, to serve

• 1 Cup plain flour
• 2-3 Tbsp butter or ½ avocado
• 1 Cup Chelsea White Sugar
• ¼ Cup cocoa powder
• 2 tsp baking powder
• ¾ Cup boiling hot water
• 1 egg
• ½ Cup chocolate chips

• 2¼ cups all-purpose flour
• ½ tsp baking soda
• 1 cup (2 sticks) unsalted butter, room temperature
• ½ cup Chelsea White Sugar
• 1 cup Chelsea Soft Brown Sugar, lightly packed
• 1 tsp salt
• 2 tsp pure vanilla extract
• 2 large eggs
• 2 cups (about 12oz) semisweet and/or milk chocolate chips

Chocolate Cake Mix

• 125g unsalted butter, softened
• ½ cup (110g) firmly packed Chelsea Soft Brown Sugar
• 1 egg
• ¾ cup (110g) Edmonds Standard Grade Flour
• ⅓ cup (35g) cocoa powder
• ¼ cup (35g) Edmonds Self Raising Flour
• 1 tsp Edmonds Baking Soda
• ¾ cup (160ml) buttermilk

Raspberry Butter Cream

• 250g unsalted butter, softened
• 3 cups (480g) Chelsea Icing Sugar
• 1 Tbsp Meadow Fresh Original Milk
• pink food colouring
• 10 fresh raspberries (45g), crushed

Chocolate Ganache

• ¼ cup (60ml) Meadow Fresh Original Cream
• 150g dark chocolate, chopped finely
• 2 Tbsp rainbow sprinkles for decoration

• 2 eggs
• 1 cup Chelsea White Sugar (225g)
• 1 cup Edmonds Standard Grade Flour (150g)
• 6 Tbsp cocoa powder
• 2 tsp Edmonds Baking Powder
• ½ tsp salt
• ⅔ cup Meadow Fresh Original Milk (160ml)
• 165g butter, melted
• 1 tsp vanilla essence
• ⅔ cup chocolate chips (130g), tossed with 1 Tbsp Edmonds Standard Grade Flour (optional)