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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...

details

approved=true&orderBy=-hs_createdate&limit=10&offset=400

{has_more=true, offset=410, total=469, results=[{comment_text=VERY MOIST, CRUNCHY ON THE OUTSIDE, SLIGHT DOUGHY TEXTURE.bEST I EVER HAD. ITS GOOD DONT CHANGE A THING C:, approved=true, user_name=ECE, hs_createdate=1702249855663, rating_new__1_5_=4, id=11175679583}, {comment_text=Brilliant. I iced it with the Chelsea Buttercream recipe., approved=true, user_name=Daniel, hs_createdate=1702249855640, rating_new__1_5_=5, id=11175604518}, {comment_text=Absolutely delicious! Our family's new favorite! Made this 3 times and it works every time, had to start making double batches!!, approved=true, user_name=Cerys, hs_createdate=1702249855635, rating_new__1_5_=5, id=11175589456}, {comment_text=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., approved=true, user_name=Mjx, hs_createdate=1702249855437, rating_new__1_5_=5, id=11175484302}, {comment_text=Very easy recipe love it love it my chocolate cupcakes Always come out very moist my sisters did complain about the sugar I only put 1/2 cup of white sugar and it still tastes so good., approved=true, user_name=Mary, hs_createdate=1702249855298, rating_new__1_5_=5, id=11174113312}, {comment_text=

i like this

, approved=true, user_name=jeff, hs_createdate=1702249855216, rating_new__1_5_=5, id=11175392349}, {comment_text=These are amazing!!!! Definitely a go to recipe from now on!, approved=true, user_name=Emma, hs_createdate=1702249855178, rating_new__1_5_=5, id=11175419821}, {comment_text=So delicious, rich and moist! Could I take out the cocoa powder and add vanilla for vanilla cupcakes?CHELSEA SUGAR: Hi there, yes we think this should work. Replace the cocoa powder with plain flour, and you may wish to swap the brown sugar for caster sugar or white sugar too., approved=true, user_name=Anna, hs_createdate=1702249855101, rating_new__1_5_=5, id=11175475505}, {comment_text=Really good batter. I drained a can of boysenberries and added this to the final batter. The advise to pour from a jug into the muffin tray is a good tip for this one. For my icing I used the drained boysenberry juice and added it to the icing for flavouring/colouring, Comes up a really nice dark dusky pink. :), approved=true, user_name=Alicia V, hs_createdate=1702249854925, rating_new__1_5_=5, id=11175557468}, {comment_text=excellent, best cupcakes I have ever made, approved=true, user_name=1621791260, hs_createdate=1702249854914, rating_new__1_5_=5, id=11175575702}]}

Reviews

469

What did you think of this recipe?

ECE

VERY MOIST, CRUNCHY ON THE OUTSIDE, SLIGHT DOUGHY TEXTURE.bEST I EVER HAD. ITS GOOD DONT CHANGE A THING C:

Daniel

Brilliant. I iced it with the Chelsea Buttercream recipe.

Cerys

Absolutely delicious! Our family's new favorite! Made this 3 times and it works every time, had to start making double batches!!

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.

Mary

Very easy recipe love it love it my chocolate cupcakes Always come out very moist my sisters did complain about the sugar I only put 1/2 cup of white sugar and it still tastes so good.

jeff

i like this

Emma

These are amazing!!!! Definitely a go to recipe from now on!

Anna

So delicious, rich and moist! Could I take out the cocoa powder and add vanilla for vanilla cupcakes?CHELSEA SUGAR: Hi there, yes we think this should work. Replace the cocoa powder with plain flour, and you may wish to swap the brown sugar for caster sugar or white sugar too.

Alicia V

Really good batter. I drained a can of boysenberries and added this to the final batter. The advise to pour from a jug into the muffin tray is a good tip for this one. For my icing I used the drained boysenberry juice and added it to the icing for flavouring/colouring, Comes up a really nice dark dusky pink. :)

1621791260

excellent, best cupcakes I have ever made

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.

Chelsea Products in Recipe

Soft Brown Sugar

This popular sugar is used...

details

White Sugar

The uniform size of the...

details

Reviews

469

What did you think of this recipe?

ECE

VERY MOIST, CRUNCHY ON THE OUTSIDE, SLIGHT DOUGHY TEXTURE.bEST I EVER HAD. ITS GOOD DONT CHANGE A THING C:

Daniel

Brilliant. I iced it with the Chelsea Buttercream recipe.

Cerys

Absolutely delicious! Our family's new favorite! Made this 3 times and it works every time, had to start making double batches!!

Mjx

Mary

Very easy recipe love it love it my chocolate cupcakes Always come out very moist my sisters did complain about the sugar I only put 1/2 cup of white sugar and it still tastes so good.