Chocolate Mud Cupcakes

When somebody in the house is having a birthday, but work schedule is not letting you have a party, what do you do? In our case, we’ll just have cupcakes!

I found this simple chocolate mud cupcake recipe in one of my books, but as usual, I had to adjust parts of it to suit my preferences. Whatever works for you, right? So, here is how I made the chocolate mud cupcakes:



300g plain chocolate chips or cooking chocolate
300g butter (does not really matter much whether it is salted or unsalted)
5 eggs
1/2 cup caster sugar
1 cup self raising flour

Melt chocolate and butter in a pan on the stove, or in a bowl in the microwave oven. Stir well and set aside to cool a bit.

Beat eggs and sugar in a bowl until thick and pale. Sift 1/2 cup flour into the egg mixture, then fold. Sift the remaining flour into the same mixture and fold again. Stir in the melted chocolate and butter until well blended.

Preheat oven to 160 degrees Celsius. (I prefer turning the oven on when I have already finished mixing the batter and just before I transfer the batter into the cake tin, as I find that if I start preheating the oven before mixing anything, it reaches the desired temperature waaaaaayy before I’m finished making the cake batter, so it’s just wasting energy for quite a while afterwards, until I put the cake in.) 

Spoon the mixture into paper baking cases in a muffin tin. This recipe should yield around a dozen cupcakes. Bake for approximately 20 minutes. The cupcakes are expected to be soft and gooey. Remove muffin tin from the oven and let cool for about 5 minutes before removing the cupcakes from the tin.

You can dust the cupcakes with cocoa powder or icing sugar, or decorate them with your favourite icing.

Relief Society’s Indoor Garden Party

It had been a busy week, with me baking 40 cupcakes for the Relief Society’s anniversary celebration – an indoor garden party. We had the option of holding it outdoors, but on the week of the party, the weather was not so predictable, so it was decided that we turn it into an indoor garden party instead.  After, we had a nice spacious hall to have it in, and just bring in a couple dozens or so of potted plants and we could be as close to the illusion as possible.

My task was not to decorate, but to produce around 40 pretty cupcakes for the party. Since it was going to be held in the middle of the week, I’m glad I was provided with little pink paper cups and matching toppers, so I could get away with a very basic layer of icing on top of the cupcakes and still have them look pretty. Here they were the night before, without the icing yet….

Thankfully, I got myself these food containers which were perfect for transporting the cupcakes. Otherwise, I might have fallen over the stairs or kerb while juggling these cakes!

 What a sight the indoor garden was! It reminded me of scenes from My Fair Lady… I think the set of Mrs. Higgins’ garden, and Eliza Doolittle being there in her beautiful and delicate pink dress.

 There were some outdoorsy lamps and strings of fairy lights, and these were what provided lighting to the venue. They did not turn on the hall’s ceiling lighting on purpose, so it would look more like an evening party in a real garden, than a party in a hall.  And because I forgot to bring my proper camera, these photos were taken using my phone.

 The other ladies also brought some plates of food, so we had sandwiches, scones, biscuits, fruits, lollies, and other sweets. But where, you may ask were my cupcakes?

Ah, here they are!

Happy anniversary, Relief Society organization! 🙂

Chocolate Cupcakes Recipe

1 cup self raising flour
1/2 cup plain flour
1 cup raw sugar
8 teaspoons cocoa
1/2 teaspoon bicarb soda
A pinch of salt
65g unsalted butter (softened)
1 cup milk
1 teaspoon vanilla extract


Preheat oven to 180 degree Celsius. Line a muffin tray with cupcake liners/papers.

Combine flours, sugar, cocoa, bicarb soda and salt in a large bowl and mix very well. Add butter, milk and vanilla, and mix thoroughly with a wooden spoon.

Spoon mixture into the lined cupcake tray, dividing the mixture evenly.  Bake for approximately 20-25 minutes, or until a toothpick inserted in the cake comes out clean.  Let cool on a wire rack, before adding your favourite icing or other decors.