Soft Brown Sugar
This popular sugar is used...
Details page sections
Cupcakes
Super Moist Chocolate Cupcakes
15 mins
20 mins
Easy
12
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
White Sugar
The uniform size of the...
Reviews
513
What did you think of this recipe?
Charlene
Amazing recipe. I am so glad i came across this recipe. Made it multiple times and it always goes down a treat with family and friends. not overly sweet and moist. I was wondering if anyone can help me get the same results as this recipe but for a vanilla cake. i want to use oil in the recipe rather than butter and using measurements in metric not imperial if possible. Thanks in advance.CHELSEA: Hi there, for a vanilla version you could try replacing the cocoa powder with 1/4 cup plain flour and switching the brown sugar for caster sugar. We haven't tried this before, so you may find that more tweaks need to be made. Our vanilla cupcakes recipe (http://www.chelsea.co.nz/browse-recipes/vanilla-cupcakes-buttercream-icing/) has great reviews too, but it does contain butter.
5
1533632901
Delish!
5
Dani
Do I have to use Chelsea products? I have no access to finding these.CHELSEA: Hi there, we always recommend Chelsea (of course :-) !) but other brands will work too.
5
Alex
These were really moist and chocolatey. I bake a lot and these were a standout! I made the cupcakes with American chocolate buttercream. I now want to make the recipe into a cake. Any pointers on adapting the temp and cooking time please?CHELSEA: Glad you are enjoying this recipe :) to make a cake version we suggest using a 20cm cake tin, baking at the same temperature (180°C conventional) and checking to see if it is done from 45 minutes. We would estimate about an hour to cook.
5
1447553907
Great recipe, have made several times
4
Ann
Had this recipe for years, my grandmother used to make it all the time in the 60's & 70's. It has made many a happy occasion.
5
1504320844
I love the cupcakes how they were moist.
5
1498887094
Very tasty best makeover
5
Amelia
Absolutely delicious!! They always turn out awesome and are SUPER moist (for days!) nice and chocolatey too...Great recipe, thanks guys!
5
:(
At first I thought this was a great recipe, (from all the reviews) but it turns out the mixture is way too sloppy and is just moist when I took them out of the oven.
2
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...
White Sugar
The uniform size of the...
Reviews
513
What did you think of this recipe?
Charlene
Amazing recipe. I am so glad i came across this recipe. Made it multiple times and it always goes down a treat with family and friends. not overly sweet and moist. I was wondering if anyone can help me get the same results as this recipe but for a vanilla cake. i want to use oil in the recipe rather than butter and using measurements in metric not imperial if possible. Thanks in advance.CHELSEA: Hi there, for a vanilla version you could try replacing the cocoa powder with 1/4 cup plain flour and switching the brown sugar for caster sugar. We haven't tried this before, so you may find that more tweaks need to be made. Our vanilla cupcakes recipe (http://www.chelsea.co.nz/browse-recipes/vanilla-cupcakes-buttercream-icing/) has great reviews too, but it does contain butter.
5
1533632901
Delish!
5
Dani
Do I have to use Chelsea products? I have no access to finding these.CHELSEA: Hi there, we always recommend Chelsea (of course :-) !) but other brands will work too.
5
Alex
These were really moist and chocolatey. I bake a lot and these were a standout! I made the cupcakes with American chocolate buttercream. I now want to make the recipe into a cake. Any pointers on adapting the temp and cooking time please?CHELSEA: Glad you are enjoying this recipe :) to make a cake version we suggest using a 20cm cake tin, baking at the same temperature (180°C conventional) and checking to see if it is done from 45 minutes. We would estimate about an hour to cook.
5
1447553907
Great recipe, have made several times
4
Ann
Had this recipe for years, my grandmother used to make it all the time in the 60's & 70's. It has made many a happy occasion.
5
1504320844
I love the cupcakes how they were moist.
5
1498887094
Very tasty best makeover
5
Amelia
Absolutely delicious!! They always turn out awesome and are SUPER moist (for days!) nice and chocolatey too...Great recipe, thanks guys!
5
:(
At first I thought this was a great recipe, (from all the reviews) but it turns out the mixture is way too sloppy and is just moist when I took them out of the oven.
2
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ingredients
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
ingredients
- 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)
ingredients
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.
ingredients
- 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
ingredients
- 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
ingredients
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
ingredients
- 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
ingredients
- 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
ingredients
- 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
ingredients
- 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
ingredients
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
ingredients
- 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)
learn about baking
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