Corner Café

November 8, 2008

Chocolate Cupcakes

Filed under: Cakes & Cupcakes — SeaDragon @ 12:00 am
Tags: , ,



Makes 16 cupcakes

Chocolate Cupcakes:
25g (1/4 cup) cocoa powder
60ml (1/4 cup) boiling water

2 egg yolks
110g (1/2 cup) caster sugar
125ml (1/2 cup) canola oil
125ml (1/2 cup) water
1 teaspoon vanilla extract

190g (1 1/4 cups) plain flour
2 tablespoons milk powder
2 teaspoons baking powder
1/4 teaspoon bicarbonate of soda (baking soda)

2 egg whites
1/4 teaspoon salt
90g caster sugar

Ganache Icing:
500ml thickened cream
250g Nestlé Dark Melts or dark chocolate, broken

Flaked almonds, roughly chopped for scattering (optional)
Chocolate Cupcakes:
1. Preheat oven to 180°C. Line 16 muffin cups with paper cases.
2. Mix cocoa powder with boiling water and beat until smooth, set aside. Sift plain flour, baking powder, soda and milk powder together and set aside.
3. Combine egg yolks, 110g sugar, oil, water and vanilla in a large mixing bowl and mix well. Add sifted flour mixture and beat quickly until smooth. Add cocoa paste and combine well.
4. In another clean bowl, beat egg whites and salt until tiny even bubbles. Gradually add 90g sugar, tablespoon by tablespoon, until soft peaks formed.
5. Fold 1/3 of the meringue into the cocoa mixture. When well combined, fold in the remaining meringue.
6. Divide batter evenly into the 16 muffin cups.
7. Bake for about 25 minutes. Let cool. Pipe icing on top of each cupcake. Scatter over with flaked almonds if desired.


Ganache Icing:
Bring the cream to a boil and pour onto the chocolate, stir until dissolved. Let cool and chill in the refrigerator. Whisk until stiff.


Taste: Soft, fluffy, moist chocolate cupcakes
Consume: Best within 3-4 days
Storage: Store in airtight container at room temperature without icing, or in the refrigerator iced
Recipe Reference: ‘Best-Ever Chocolate Cake’ recipe by Australian cookery writer Maureen Simpson


  1. Made this cupcakes today. Did not ice the cupcakes. Instead added some chocolate chips into the batter. Love the taste and texture. Will definitely make again. Thanks for sharing the recipe.

    Comment by 3princesses — November 9, 2008 @ 8:03 pm | Reply

  2. will be trying this out tonite, if possible. looks delicious but will not be making the icing.

    Comment by delia — November 10, 2008 @ 1:51 pm | Reply

  3. SD,
    this is delicious. when i was mixing the batter it was quite thick. after baking, the cupcakes was soft. even after putting it in the fridge, it’s still soft. thanks for the wonderful recipe.

    Comment by delia — November 12, 2008 @ 5:56 pm | Reply

  4. SD,
    Forgot to ask you – what size of tip u are using for the icing?

    Comment by delia — November 12, 2008 @ 6:19 pm | Reply

  5. 3princesses & delia,
    Glad to hear you both enjoyed the cupcakes 🙂

    The tip I used is a 2cm-star nozzle.

    Comment by SeaDragon — November 14, 2008 @ 5:05 pm | Reply

  6. hi, this question is actually for a muffin recipe that you posted on your old blog – Blueberry Muffins – in there you mentioned that you made variations on the same recipe (ie Raspberry Choc Muffins, Lemon Poppyseed Muffins) If you don’t mind, can you share with me the changes that you made (‘cuz i suck at improvising -_-) TQ in advance.

    (PS: I actually left a comment on your old blog, silly me. I hope it’s okay to post here instead?)

    Comment by chloe wu — December 27, 2013 @ 7:47 am | Reply

    • It is very easy. To turn a plain muffin into a chocolate one, remove about 10g of the flour and replace with cocoa powder, you can also add some chocolate chips into the batter for added texture. For lemon flavour, grate the zest of 1 to 2 lemons into the batter mixture.

      Comment by SeaDragon — December 27, 2013 @ 11:45 am | Reply

      • oic, thank you so much! I can finally put my poppyseeds to use, hehehe

        Comment by chloe wu — December 28, 2013 @ 7:06 am | Reply

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