Cakes & Cookies

Chocolate Cupcakes with Chocolate Icing Recipe


750ml flour.
375ml white sugar.
90ml cocoa.
10ml bicarbonate of soda, sifted.
160ml oil.
10ml vanilla essence.
30ml vinegar.
500ml cold water.
cupcake cases.


2 slabs dark chocolate, broken into pieces (200g) (you can use baking chocolate).
175ml plain yoghurt.


Preheat oven to 180°C.
Grease muffin tins.
Place cupcake cases in the hollows of the muffin tins and grease.


In a large bowl sift the flour, white sugar, cocoa and bicarbonate of soda together.
Make a hollow in the centre.
In a separate bowl beat the oil, vanilla essence, vinegar and water together.
Pour into the hollow of the flour mixture.
Beat well.
Spoon the mixture into the prepared muffin tins.
Bump the tins lightly to get rid of big air bubbles.
Bake for 20-30 minutes or until done and a testing skewer inserted into the centre of the cupcakes comes out clean.
Remove from oven.
Place on a wire rack and leave to cool.


Melt the chocolate.
Mix in the plain yoghurt.
Cool the mixture until slightly thickened.
Beat occasionally.
Spread over the cupcakes.