Cooked - Super Moist Chocolate Cupcakes

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Home Pricing Community My Recipes

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Super Moist Chocolate Cupcakes

12.0

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)

3 Tbsp boiling water

50g butter, softened

A few drops of pink food colouring and raspberry or strawberry essence

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 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.
Mix icing sugar with hot water. Add butter and beat until light and fluffy. Pipe or spread onto muffins.

Course🍰Dessert

Diets🥕Vegetarian...

Category🧁Cupcake

Cuisine🇺🇸American

Occasions🎉Celebration📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 90 weeks ago

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