Chocolate Cupcakes Instructions - Bake it by Giovannellis

Chocolate Cupcakes


Got our delicious Chocolate Cupcakes Baking Mix and are ready to bake them up?

Your instructions are below incase you need them and if you want to see how easy they are to make you can always check out our videos. We also have great tips and tricks on all our baking mixes in there too so take a peek. If you have any questions at all please let us know, you can send us a DM, email or via our contact us page. We are always happy to chat and no question is to big or small. 

You can also find the instructions for the Buttercream Here  

What you need to add:

130ml Buttermilk or Milk

150g Unsalted butter at room temp

2 eggs at room temp

1 tsp of Vanilla Essence 

How to make our delicious Cupcakes:

  • Take your butter and eggs out of the fridge and let them come to room temperature
  • Pre-Heat Oven to 135 degrees and prep your cupcake tray with 12 cupcake patty liners
  • Chop the room temp butter into small pieces and add it into your stand mixer, mix the butter on medium – high speed for approx. 3 minutes until the butter is light in colour and looks smooth. Scrape down the bowl halfway and again once it is finished mixing so the butter isn’t sticking to the bottom. This step is called ‘creaming the butter’
  • Add your Bake it Chocolate Cupcake Baking Mix, eggs and vanilla and start to mix on a lowest speed so you don’t end up with a flour filled kitchen!
  • As the batter is mixing on low slowly pour in your milk not too fast or it will splash on you
  • Once you have added all the milk stop your mixer and scrape the sides/base of the bowl, so nothing gets missed while the batter is mixing
  • On a medium speed mix your batter for an additional minute or until it is all combined, is nice and creamy and becomes lighter in colour
  • Stop the mixer and scrape the sides/base of the bowl one last time and mix again for 10 seconds to ensure everything is mixed really `well, we don’t want any cocoa left behind!
  • Evenly distribute your cupcake batter into the cupcake tray. I just use 2 spoons to do this and fill to ½ full. Don’t overfill these otherwise they will spill over while cooking. You will get 12 even cupcakes but if you have a bit of extra batter you can make an extra one
  • Give the tray a couple of light taps (light not hard) on the bench top to even out any bumps in the batter
  • Pop into the oven on the lower shelf to cook for 25-26 mins or until cooked through, they will spring back up if you lightly press on top once they are ready or a skewer will come out clean but don’t open and close the oven too much while they bake.
  • These cupcakes love to cook low and slow it is how you get the nice dome shape. If you put the temperature up, you will get un-even mountain peak style cupcakes and they may dry out
  • Now here is the hard part, once they are cooked leave for 5 mins in the tray and then move to a cooling rack to cool completely, but be careful with your fingers, they are still hot
  • You can eat these as is or follow our icing instructions to top these with delicious buttercream
  • Store un-iced cupcakes in an airtight container for up to a week, they are a great addition to the freezer as well for about 4- 6 months un-iced.

    Taste tip! Cupcakes are delicious on their own but even better topped with buttercream frosting and your favourite cuppa for a perfect cupcake


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