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Easy Eggless Chocolate Cupcakes

by Samantha (follow)
A writer living in South Australia who loves anything creative, cooking and getting out and about.
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Chocolate cupcakes

These cupcakes are delicious, moist and extremely easy. They're perfect for parties, morning tea or any occasion where cupcakes are required. Lets face it, cupcakes are always required - or at least welcomed.

Preparation Time: 10 minutes
Cooking Time: 25 minutes or until skewer inserted into the centre of a cake comes out clean.

Makes: 18

For cupcakes:

100g butter, melted.
1 x 395g can sweetened condensed milk
225g plain flour
2 flat tsp baking powder
1 tsp baking soda
3 tbsp cocoa powder
250ml Coca Cola

For chocolate buttercream:

50g good quality dark chocolate (minimum 70% cocoa)
100g butter, softened
300g icing sugar
1tsp vanilla extract
milk to loosen as required


To make the cupcakes:

Preheat oven to 150 degrees celsius.
Prepare cupcake tin with patty pans.
Mix condensed milk and melted butter together until well combined.

Chocolate cupcakes

Add dry ingredients and mix until well combined with no lumps (or few, don't worry if it's not perfect).

Chocolate cupcakes

Add Coke and mix to combine. The mixture will fizz quite a lot when the Coke is added.
Divide between patty pans and bake in oven for 25 minutes or until skewer inserted into the centre comes out clean.
Carefully remove from tray and place on rack to cool.

Chocolate cupcakes

To make the buttercream:

Melt the chocolate in a microwave safe container for three minutes on 50% power or until chocolate has melted completely.
Set chocolate aside to cool.
Beat butter until soft.

Chocolate Buttercream

Gradually beat in icing sugar.
Add vanilla extract and beat again.
Add melted chocolate and stir until combined.

Chocolate Buttercream

If mixture is too thick, add a small amount (starting with a tsp at a time) of milk until it's at a manageable consistency.
Pipe or spread buttercream onto cooled cakes.

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