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Classic Chocolate Cupcakes

2 Eggs

(50g Each)

110g Softened Butter

(70g for Mix + 40g for Icing)

170ml Milk

(150ml for Mix + 20ml for icing)

Milk bottle illustration
Square block of butter on a tray
Illustration of two eggs sitting side by side

You will need:

Chocolate cupcakes with chocolate icing in white patty pans


Preheat oven to 160°C fan-forced or 180°C conventional. Insert 12 patty cases into a muffin pan.


Place contents of the cupcake mix sachet, eggs, milk and softened butter into a large bowl. Mix on low-medium speed for 2 minutes, occasionally scraping down the sides of the bowl. Divide batter evenly between the 12 patty cases.


Bake for 18 minutes. You can tell the cupcakes are baked if they spring back lightly when touched in the centre. Allow the cupcakes to cool in the pan for 5 minutes before transferring them onto a wire rack to cool completely.


Empty the contents of the icing mixture sachet into a small mixing bowl with the softened butter (40g) and milk (20ml). Using an electric mixer, mix on medium speed for 2 minutes. Spread or pipe prepared icing over the cooled cupcakes.

Chocolate cupcake batter being beaten in a stand mixer
Chocolate cupcake batter in white patty pans in a cupcake tray
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