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Choc-vanilla cup cakes

  • 1:30 Prep
  • 0:25 Cook
  • Makes 12


  • 125g unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 3/4 cup caster sugar
  • 3 eggs
  • 1/3 cup milk
  • 1 1/2 cups self-raising flour
  • 2 tablespoons cocoa powder, sifted
  • 80g dark choc melts
  • pink sprinkles, to serve


  • 1
    Preheat oven to 180°C/160°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.
  • 2
    Place butter, vanilla, sugar, eggs, milk and flour in a bowl. Using an electric mixer, beat on low speed until combined. Increase speed to high. Beat for 2 to 3 minutes or until pale.
  • 3
    Spoon 1 1/2 tablespoons of mixture into each muffin hole. Add cocoa to remaining mixture. Stir to combine. Spoon cocoa mixture into muffin holes. Using a skewer, swirl mixtures together. Bake for 20 to 25 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Stand in pan for 5 minutes. Turn out on to a wire rack to cool.
  • 4
    Place choc melts in a microwave-safe bowl. Microwave on high (100%) for 30 seconds to 1 minute, stirring every minute with a metal spoon, or until smooth. Spoon 2 teaspoons of chocolate on each cake. Top with sprinkles. Stand at room temperature until set. Serve.

Source: taste.com.au


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