Chocolate cupcakes with cream cheese icing

By Hope Malau
15 September 2015

A deliciously decadent take on good old chocolate cupcakes.

Makes 24 Preparation: 10 min Cooking: 20 min

  •  375 ml (1½ c) flour
  • 250 ml (1 c) castor sugar
  • 80 ml (? c) cocoa powder
  • 5 ml (1 t) baking soda
  • pinch of salt
  • 250 ml (1 c) water
  • 125 ml (½ c) oil
  • 5 ml (1 t) vanilla essence
  • 15 ml (1 T) vinegar


  • 250 g cream cheese
  • 100 g butter
  • 250 ml (1 c) icing sugar
  • 5 ml (1 t) vanilla essence

Preheat the oven to 180 °C and line a cupcake pan.

1 Mix all the dry ingredients in a bowl. In another bowl mix all the wet ingredients.

Combine the wet mixture and the flour mixture to form a batter.

2 Fill each cupcake hollow about two-thirds with batter. Bake in pre-heated oven for about 20 minutes or until a toothpick inserted in centre of the cupcake comes out clean.

3 Remove the pan from the oven and allow to cool for 5 minutes. Place the cupcakes on a wire rack and let them cool completely.

4 Icing In a bowl beat the cream cheese and butter until smooth. Sift over the icing sugar and beat until well incorporated. Stir in the vanilla essence and apply the icing over the cupcakes, using the back of a spoon.

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