Chocolate Cupcakes

Dazzle your guests with this tempting treat or impress your child's friends with your own dreamy cupcake creation, filled with delectable chocolate.

Cooking Time: 70-80 minutes | Serves: Makes 8 large cupcakes | Salad & French Fry Dressing


180g butter or margarine, softened

200ml (3/4 cup) sugar

2 extra-large eggs

5ml (1 tsp) vanilla essence

310ml (1.25 cups) cake flour

15ml (1 Tbsp) baking powder

2ml (1/4 tsp) salt

60ml (1/4 cup) cocoa powder

200ml (3/4 cup) Spur Salad & French Fry Dressing



100g dark chocolate, coarsely chopped

30ml (2 Tbsp) fresh cream

15ml (1Tbsp) butter or margarine


  1. Line and grease a 24cm loose-bottom round cake pan.
  2. Cream butter and sugar together. Add eggs, one at a time, beating well after each addition, until light and creamy. Add essence.
  3. Sift the flour, baking powder, salt and cocoa powder together.
  4. Add dry ingredients, alternately with Spur Salad & French Fry Dressing to creamed mixture. Mix well.
  5. Turn out batter into prepared pan. Bake in a preheated oven at 180 degrees for 45 minutes or until baked through and skewer comes out clean. Leave to cool slightly in pan. Turn onto a cooling rack to cool completely.
  6. TOPPING: Melt the chocolate slightly. Add cream and butter and melt further over low heat until completely melted. Cool for 30 minutes before spooning over cake.


1. Add 50g chopped nuts, such as pecan to batter.

2. Whip up a delicious chocolate cake with this recipe.

Cooking Tip

Grate 50g (1/2 slab) mint crisp chocolate over icing for a delicious mint flavour.

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