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Easy Rich Chocolate Cupcake



24 portion(s)


  • 450 grams Milk
  • 20 grams vinegar
  • 140 grams extra light olive oil
  • 2 teaspoons vanilla extract
  • 250 grams Self Raising Flour
  • 60 grams cocoa
  • 350 grams sugar


  • 500 grams icing sugar
  • 50 grams cocoa
  • 180 grams Butter
  • 250 grams full fat cream cheese
  • 2 teaspoons vanilla extract

Recipe's preparation

  1. Preheat fan forced oven 180 c 

    Weigh in milk and vinegar. Let sit while you line 24 cupcake cases.

    Weigh in oil and vanilla. Sp 5/5 secs

    Weigh in flour, sugar and cocoa. Sp 5/10 secs

    Pour into cupcake cases, bake for 15-17 mins.

  2. Frosting:
  3. Weigh in dry ingredients. Sp 10/3 secs

    Weigh in all remaining ingredients. Sp 7/60 secs- 5 mins.

    The mixture will take quite a while to blend, use spatula to help. It will end up light and fluffy.


    Pipe or spread on cool cupcakes


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You can supstitute any vegetable oil into this recipe, but do not use regular evoo as the taste is too strong.

The vinegar will curdle the milk, making the crumb nice and soft. white/brown/acv will do but NOT extra strength ACV

You can sub soy or almond milk to make the cupcakes vegan. Use vegan "buttercream" to frost. 

It takes a while for the frosting to come together, but avoid adding milk etc to the frosting, as it will make the final product too soft. I use coles cream cheese as it comes in a tub- I use the tub to store the leftover frosting! Too good to waste!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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