Hey everyone

It’s about time we had some sweet stuff on this blog. 

Made this decadent cupcakes over the weekend, perfect for an afternoon snack or tea or even dessert.  Also I am loving the Kericho green and orange tea right about now. It works so well with these chocolate cuppies. 

So try them and tag me when you do 😉























Chocolate Cupcakes
Perfectly moist.
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Prep Time
20 min
Cook Time
12 min
Total Time
32 min
Prep Time
20 min
Cook Time
12 min
Total Time
32 min
  1. 3 Eggs
  2. 1 cup sugar
  3. 1 cup vegetable oil
  4. 1 1/2 cup self raising flour
  5. 2 teaspoons vanilla essence
  6. 50 grams cocoa
  7. 1 teaspoon baking soda
  8. 1 1/2 cup butter
  9. 2 1/2 cups icing sugar
  10. Milk
  11. 5 tablespoon cocoa powder
  12. 2 bars Cadbury Bournville Chocolate
  13. 150 ml double cream
  1. Preheat oven to 180 degrees for 10 min.
  2. Beat eggs for a minute until they have trapped enough air. This helps in making the cupcakes rise.
  3. Add sugar, vanilla essence and vegetable oil and whisk.
  4. Sieve the flour into a separate bowl and add the baking soda. Follow by adding it bit by bit into the egg mixture, whisking everything together until the batter has no lumps.
  5. Heat 1 cup water and add cocoa powder and mix well. Leave to cool.
  6. Once it has cooled, add to the batter and whisk everything well.
  7. Be careful not to over-whisk the batter.
  8. Put cupcake liners in cupcake baking tin. Scoop batter into the cupcake liners up to 3/4. Do not fill to the top.
  9. Bake for 12 minutes or until you can pierce the middle with a knife and it comes out clean.
  10. Put aside to cool.
  11. In a different bowl, mix together the butter, icing and a bit of milk until smooth. Add two teaspoons vanilla essence and mix well. Follow by adding 4 tablespoons cocoa and mix until the icing is completely chocolatey.
  12. Set aside and ice the cupcakes once they've cooled.
  13. Cut half a chocolate bar into shavings and sprinkle on top of the cupcakes.
  14. For a more chocolatey flavor, heat double cream in microwave for 1 1/2 minute and put 1 1/2 bournville chocolate bar cut into squares in the hot double cream to melt. After a few minutes use a whisk to mix together until the cream turns into a ganache. Pour over the chocolate cupcakes.
  1. Enjoy with a cup of tea.
Cooking with Jaz http://cookingwithjaz.com/