Cupcake Passion

Chocolate Cupcakes 

(makes 12)

For the cupcakes

3/4 cup (175g) self-raising flour

2/3 cup (150g) butter

2/3 cup (150g) caster sugar

3 eggs

2 tbsp cocoa powder

1 tsp vanilla extract


For the topping

1 cup (250g) icing sugar

2/3 cup (150g) butter

2 tbsp cocoa powder

2 tsp hot water (not boiling)

STEP-BY-STEP

1. Pre-heat the oven to 180°C/*gas mark 4 and line a 12-hole cupcake tin with paper cases.

2. In a large mixing bowl beat the eggs then add all the other cupcake ingredients. Beat until light and fluffy.

3. Divide the mixture evenly between the paper cases and bake in the oven for 18-20 minutes. Remove from the oven and allow to cool.

4. While cooling, make the topping: Beat together the butter and sugar.

5. Add the cocoa powder and the water and continue to beat until smooth.

6. Add the topping to the cooled cupcakes. 

7. For decoration why not add some sprinkles or a grating of white chocolate?


*When baking with fan assisted ovens lower the recommended temperature in each recipe by 20°C for the perfect cupcake.


These gorgeous cupcakes can be made in our ebook along with a whole host of others.

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Available now as an ebook!

Michael Lee

Cupcakes are everywhere! From weddings to children’s parties cupcakes have been re-invented in the most gorgeous flavours and designs. 

The rise of ready made icing fondants, squeezy tubes and low-cost piping kits has seen a huge interest into a cake that most of us took for granted as children. Back in the seventies most of us called cupcakes ‘fairy cakes’ and was something that we did our with mum as our first cooking experiment!

Included in this Book are some inspirational icing ideas but of course how you complete your cupcake is up to your own imagination but we hope that you are inspired to bake with some of the ideas contained within. Illustrated with fantastic photography to inspire!


Available for purchase on the below links:


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