Easy Chocolate Cupcakes

    30 minutes

    This is a great chocolate baking mix which you can use to make cupcakes or as a cake with a longer cooking time.

    107 people made this

    Serves: 16 

    • 200g butter
    • 1 1/4 cups (275g) white sugar
    • 4 eggs
    • 1/4 teaspoon almond essence
    • 1 teaspoon vanilla essence
    • 1 1/2 cups (185g) plain flour
    • 3/4 cup (85g) cocoa powder
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 3/4 cup (190ml) milk

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 180 degrees C. Grease two muffin trays or line with patty cups.
    2. In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, almond essence and vanilla. Combine the flour, cocoa, baking powder and salt; stir into the batter alternating with the milk just until blended. Spoon the batter into the prepared cups, dividing evenly.
    3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tray set over a wire rack. When cool, arrange the cupcakes on a serving platter. Ice with your favourite icing.

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    Reviews and Ratings
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    Reviews in English (89)


    We are 8 years old and we made them all by are selfs. They are the best cupcakes we have ever made. We did not have almond extract and they still are great. We enjoyed making them and eating them too. They are the best cupcakes ever!!!  -  26 Jan 2009  (Review from Allrecipes USA and Canada)


    THis was good. I made a couple of alterations, but not many. I changed the fat to oil after watching an episode of "Throwdown with Bobby Flay" on cupcakes and her (of course, he battled a woman!) secret ingredient was oil in the batter for a lighter brownie. I also added 12 oz chocolate chips, since my boys were begging me to make chocolate, chocolate chip cupcakes.  -  11 May 2008  (Review from Allrecipes USA and Canada)


    I really liked this recipe. After reading some other reviews, and knowing that butter doesnt get used in cupcakes, I used 10 Tablespoons of oil instead of butter. I also think the cooking time is way off. I only cooked mine for 16 minutes, max! They turned out moist and wonderful. I love the hint of almond flavor you get as well.  -  05 Mar 2010  (Review from Allrecipes USA and Canada)