Mini Chocolate & Vanilla Cupcakes

These mini cupcakes were a hit with my nieces and they couldn’t tell they weren’t “real” cakes. They are delicious and moist just like any other cupcake.

Cooking time: 15-20 mins

Preparation time: 30-40 minutes

Makes approx 32 mini cupcakes (diameter 5cm)

The Ingredients:

For the Cake

  • 5oz Self Raising Flour
  • 1/2 tsp Salt
  • 1 1/2 tsp Cocoa Powder
  • 3 oz Sugar
  • 1 tsp Bicarbonate of Soda
  • 5 floz Milk
  • 2 1/2 floz Corn Oil
  • 1 1/2 tbsp Golden Syrup
  • 1 tsp Vanilla Essence

For the Butter Icing

  • 3 1/2oz Butter (slightly soft)
  • 11oz Icing Sugar (check the ingredients of the icing sugar as some brands contain traces of egg, I’ve found that M&S have the best icing sugar)
  • 1 tbsp Hot Water
  • 1 tsp Vanilla Essence

The Method:

  1. Pre-heat your oven to 180C
  2. Sift the flour, sugar, salt and cocoa and make a well in the centre
  3. Mix the bicarbonate of soda with a tbsp of the milk and pour in to the well
  4. Add the rest of the milk along with the oil and golden syrup and beat together to make a batter
  5. add the mixture to mini cupcake cases and cook in the oven for 15-20 minutes (until they look brown)
  6. Remove the cakes from the oven and allow to cool whilst you make the butter icing
  7. To make the butter icing, sift the icing sugar in to a bowl and add the soft butter, hot water and vanilla essence and beat well until smooth
  8. Using a large star pipe and when the cakes are cool, pipe the butter icing on to the cupcakes. These are best kept in the fridge.
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10 Responses to Mini Chocolate & Vanilla Cupcakes

  1. Bev says:

    oh an also easy to make dairy free I reckon! These look lovely and your piping is perfect!

  2. Pingback: Chocolate & Lemon Hearts « bakearama

  3. Heeba says:

    Thankyou sooooo much for the amazing recipe. My little brother is allergic to eggs and he loves cake but can never have it, like the other kids in his nursery 🙁 he is sooo happy now though, he’s wolfing these cakes down! Can’t thank you enough!!! 😀

    • Jude says:

      Yay, sounds like a happy little brother you have!
      It must be difficult cooking for someone that has an allergy that young, they want to try everything at that age and it’s hard to say “no”. Glad that he can finally have cake, let me know if you try any of the other recipes…the cookies are really good too!
      Jude x

  4. Krish says:

    Hey Jude,
    Wow …….am amazed your cakes though eggless look so professional. I am so thankful to God and of course Yourself ……….for chancing upon your website in my search for good tasting and also presentable looking eggless cakes.

    I am a lacto vegetarian , able to take dairy products. This is due to religious reasons. Oh, yes am sorry for your allergy . As a homemaker, my attempt at eggless cakes , not consistent…….sometimes top is hard when cake has cooled , or soggy centre. I am glad I have a a good website to follow. Am certainly going to try out your tempting and pretty looking recipes.

    Thank You again Jude. God Bless.

    With regards

    • Jude says:

      Hi Krish,

      I’m glad you enjoyed the recipes.

      Let me know how you get on with the baking, I have a few more recipes to put on here too, so make sure you visit again and try the new ones out ;o)


  5. Ali Armstrong says:


    Could I replace corn oil with sunflower oil?

  6. Loretta says:

    I am 11 and was wondering the substitute’s for food colouring (pink, blue, yellow)

    thank pls reply soon

  7. Sarah McGowan says:

    Wonderful recipe!
    I doubled up the amounts and made a birthday cake! Filled with cream and raspberries and covered with chocolate ganache!! Was a big hit with everyone!

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