chocolate cupcakes with buttercream icing




Prep Time


Cook Time

Decorate these moist cupcakes with anything you like, from sweets to edible flowers. Here I’ve jazzed them up for an Easter party.



For the chocolate cupcakes

  • 1 cup flour
  • 6 tablespoons cocoa powder
  • ½ cup brown sugar
  • ½ cup sugar
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 egg
  • ½ cup milk
  • ¼ cup olive oil
  • 1 teaspoon vanilla extract
  • ½ cup boiling water
  • Thread coconut coloured with green food colouring, to garnish (optional)
  • Tiny chocolate eggs, to garnish (optional)

For the chocolate buttercream icing

  • 150g butter — softened
  • 2 cups icing sugar
  • 2 tablespoons cocoa powder
  • 2–3 tablespoons hot water
  • 1 teaspoon vanilla extract


For the chocolate cupcakes with buttercream icing

  • Preheat the oven to 180°C (160°C fan bake). Line a 12-count muffin tray with paper cases.
  • Whisk the dry ingredients in the bowl of an electric mixer.
  • Add the egg, milk, oil and vanilla and beat until combined.
  • Add the boiling water and mix until just combined.
  • Pour the mixture (it will be runny) into a jug and fill each paper case to three-quarters full.
  • Bake for 20–22 minutes or until a skewer comes out clean.
  • To make the Chocolate Buttercream Icing, beat the butter until light and fluffy.
  • Sift the icing sugar and cocoa together, then gradually add to the butter, beating between additions.
  • Beat in the hot water and vanilla to make a creamy mixture.
  • Pipe onto the cooled cupcakes.
  • Decorate with thread coconut and chocolate eggs, if desired.