Chocolate Cupcakes

This recipe is great to whip up easily and quickly.
These cupcakes work perfectly as mini-cupcakes for quick lunch-box fillers and freeze well to last.


  • 3/4 cup plain flour
  • 1/4 cup cocoa
  • 1/2 cup coconut sugar (can easily use a sugar substitute e.g. stevia)
  • 2 tsp baking powder
  • 1 tsp vanilla or vanilla essence
  • 80g butter
  • 2 eggs
  • 1/2 cup milk


  1. Pre-heat the oven to 160°C (350°F)
  2. Prepare a 12 hole muffin tray or 24 hole mini-muffin tray
  3. Sift all dry ingredients together into a mixing bowl
  4. Make a small well in the middle of the bowl and then add the remaining ingredients
  5. Beat on low-speed with an electric mixer until just combined
  6. Scrape down sides of the bowl and beat on medium speed for a further 2 minutes
  7. Place tablespoons of the mixture into the muffin trays until half full (for mini-muffin trays just use a heaped teaspoon)
  8. Place the tray into the oven for 15-18 minutes (I find usually requires the full 18 minutes for full size)
  9. Leave to stand for 5 minutes and then turn out onto a wire rack to cool
  10. Ice them or leave plain if preferred

Happy eating,

NannySheCanDo & kids xx

NannyShecando Chocolate Cupcakes

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