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Learn how to bake Chocolate Cupcakes with Loide

Some have opted for easy-mix – nothing wrong with that – but Loide comes to the rescue with a quick lesson on baking a chocolate cake from scratch.

  • Prep time: 20 minutes
  • Cook time 15-17 minutes
  • Servings: 6 cupcakes                  


Chocolate Cupcakes:

  • ½ cup white sugar
  • ½ cup sifted self-rising flour
  • ¼ cup or 4 tablespoons unsweetened cocoa powder
  • 1 large egg
  • 3 tablespoons milk
  • 3 tablespoons oil
  • 1 tablespoon vanilla essence
  • ¼ cup or 4 tablespoons hot water

Chocolate Frosting:

  • 4 tablespoons softened butter
  • 1 cup sifted icing sugar
  • 2 tablespoons cocoa powder
  • 2 teaspoons milk


See Also

For the cupcakes

  1. Preheat your oven to 180 Degrees Celsius. 
  2. Grease your muffin tins with a generous amount of butter or cooking spray and set aside.
  3. Combine your sugar, sifted flour and cocoa powder in a bowl.
  4. Add egg, milk, oil, vanilla essence and beat with a stand mixer or hand mixer for 2 minutes.  Add hot water and beat again.
  5. Your batter will be thin, this is the consistency you want.
  6. Divide your batter evenly into your greased muffin tins.  Bake for approximately 15-17 minutes. When a toothpick is inserted into them, it will come out clean or with slight crumbs at the very bottom. 
  7. Remove your muffin pan from the oven and allow to cool completely. 

For the frosting

  1. Beat butter for 5 minutes or until light and fluffy
  2. Add icing sugar and beat again until sugar is fully incorporated into the butter and is smooth
  3. Add cocoa powder and milk alternatively and beat for a few more minutes until your frosting comes to the consistency you want.  If the frosting is too thick add more milk (measuring with a teaspoon or a tablespoon), if it is too thin or runny, add a tablespoon of icing sugar.
  4. Frost your cooled cupcakes using either piping tips or a butter knife or even the back of a spoon.
  5. Garnish with toppings of choice (i.e. candy or fruit).
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