Any celebration is incomplete without a piece of cake. You have to agree with me that it gets all the more charming when it is baked at home from scratch and decorated to suit ones taste, moods or the occasion on hand.
When we were engaged and were in a long distance relationship, Ro often got me gifts of Ferrero Rocher chocolates. My man has a thing for Nutella too and thatâ€™s why I decided to use Ferrero Rocher chocolates and nutella in a frosting to ice my chocolate cream cupcakes to celebrate our wedding anniversary in the first week of May. A google search revealed that cakes with nutella icing are quite popular indeed.
The anniversary edition packaging of a box of these chocolates says: â€œAt the heart of each Rocher is a whole roasted hazelnut surrounded by a smooth filling all wrapped in a light crispy wafer covered in milk chocolate and chopped hazelnut.â€ Chocolate, hazelnut and nutella! A perfect combination of delight in every bite. And also great as a topping for the icing of my cakes! Looks dressy and sophisticated and all you need to do is open a box and plonk one of these on the cakes.
I decided to use low fat cream instead of milk and made a few other tiny changes to my eggless chocolate cake recipe. The result was a super fluffy, tender, moist and delicious cake. I made a promise to myself to use the base chocolate cake recipe with myriad other embellishments, making a few souls around me happy in the bargain. 🙂 The happiness in the eyes of someone who bites into a good piece of cake can be the subject of an entire post. But let me spare you the details. My mind is already brimming with exciting icing ideas and other ways to decorate this cake.
Adults love this cake, but its a different story when you serve it to children. When I gave it to Nandini, our friends daughter who visited us the next day, she relished every bite. And so did Abha and Esha, the daughters of another friend. The proof of the pudding is in the eating. And in the pictures below! 🙂
Eggless Chocolate Cream Cupcakes with Ferrero Rocher Nutella Icing Recipe
These cupcakes are so delicious even without the icing!
Makes 12 cupcakes or one 9â€ round cake
For the Eggless Chocolate cream cupcakes
200 gm (1 1/2 cup) plain flour*
50 gm (1/3 cup) good quality cocoa powder*
2 tsp baking powder
1 tsp baking soda
400 gm (1 tin) sweetened condensed milk
100 gm (1/2 cup) butter, melted
200 ml cream (7 fl oz/ 3/4 cup)
3 tbsp sugar
2 tsp vanilla extract
2 tbsp hot water
Ferrero Rocher Chocolates for decoration
Line a cupcake or muffin tin with the liners or grease and line the bottom of a 9â€ round cake tin with baking parchment or greaseproof paper.
Preheat the oven at 160C/ 325F/ Gas Mark 3.
In a mixing bowl, assemble the flour, cocoa powder, baking powder and baking soda, mix well with a spoon and sieve once to make the mixture uniform or use the stand mixer with the paddle attachment for this purpose.
In another bowl, assemble all the liquid ingredients, the melted butter, condensed mlk and cream and beat until well mixed using a hand mixer on medium low speed or using the paddle attachment of the stand mixer. Stir in the sugar and Â mix again. Put in half the flour mixture and beat until mixed, about 2 to 3 minutes. Stir in the remaining flour and vanilla and beat until smooth and creamy, about 2 to 3 minutes more. Put in the 2 tbsp hot water and mix again for a minute more.
Spoon the batter into the prepared cupcake liners or the 9â€ round tin. Bake for 25 to 30 minutes if making cupcakes or 1 hour if making the cake in the 9â€ round tin.
* If you prefer your cakes sweet and if you are making it without the icing then I suggest that you make this cake with the additional sugar.
For the Ferrero Rocher Nutella icing*
50 gm (5 tbsp) unsalted butter at room temperature
170 gm (1/2 cup) nutella
1 tsp vanilla
375 gm (2 1/2 cup) icing or confectioners sugar
100 gm (1/2 cup) cocoa powder
2 to 4 tbsp milk
In a large mixing bowl, put in the butter, vanilla and nutella and beat well with a hand mixer. Stir in the icing sugar and cocoa powder and beat using as much milk to get a smooth icing.
Finish the cakes
After the cakes completely cool down, spread the icing on the cake with the help of a piping bag and the desired nozzle. Â Place a Ferrero Rocher chocolate on each iced cake.
* It is always better to measure flour in a weighing scale for accuracy in baking.
Recipe updated on 09.10.2015
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128 thoughts on “Eggless Chocolate Cream Cupcakes With Ferrero Rocher Nutella Icing”
Yummy looking icing and cupcakes…rich and soft they look!
hi anu very proud of u.
Wow wonderful clicks….looks so awesome cupcakes…
Wowwwwwwwwww… looks soooo perfect and tempting.. loves all the pics and ur presentation.. gr8 job dear!!
Firstly, Amazing Pics. Even of the cute little girl 🙂
I am sure whoever tastes this cupcake will indulge like A kid only.
I dont want dinner. These Pictures are enough to fill my stomach. 🙂
Hey anushruti! Those cupcakes look amazing! Was wondering wot kinda cupcakes I shd make for my jiju's bday. These are on the list now! Yumm!!
Wow… just mouthwatering pics…. all chocolate lovers will go bonkers over this. Ferrero Rocher is one of the best chocolates ever n toping these cupcakes with the most sophisticated chocolate is a unique idea.
I'm also really eagerly waiting for your post on Mango Cheesecake with easily available ingredients. I follow your website regularly… Cooking is my passion… I think ur doin great!
Thank you everybody. I really wish I could share these with all of you my dear readers. 🙂
Gauri: Thanks for your sweet words. They made my day. And thanks for reminding me of the mango cheesecake. Mango cheesecake coming up!
Ferrero Rocher and Nutella? How can you go wrong?
Loved the pic of the single cupcake sitting on the green and white floral pattern 🙂 Great idea to sit the Ferrero rocher on top of the icing!
Love the little girl's pics 🙂 So shy and adorable.
I love the colour on your cupcakes. Very natural chocolate. Great recipe 🙂
Lovely clicks as usual. Great macros. Love the way you have taken pains to ice the cuppy cakes!!!
All kinds of desserts is my favorite, especially cake.
Hi! Great Blog! Congratulations…
I just want to inquire about the brand of unsalted butter you use. The ones available in the market are imported and quite pricy.
Gauri: Hello, the unsalted butter that I use is what I make at home. (I just collect the cream from the milk and mix it with a little yogurt from time to time to prevent it from getting spoilt. Using a hand blender or in a food processor with the whip attachment, churn the cream and voila you have butter!)
Gauri: You can use salted butter too as a substitute for the unsalted butter.
Hi, I tried your recipe and it turned out great… everyone at home loved it… I have to agree with you about the frosting though, it was very rich because of the nutella and even with only 1 cup of icing sugar instead of one it was really SWEET! I think next time round, I'll probably just put a bit of nutella and dust it with powdered sugar instead of frosting it because the cake is fabulous… 😀 Thanks a lot for the recipe…
Sorry that should be '..instead of FOUR' not one… typo!
Muditha: I'm so happy you liked this cake. It has wonderful and deep chocolate flavours. Thank you for reporting your success.
I've been searching online for eggless cake recipes for ages now and have never come across your site. So glad I have!!!! My son's allergic to eggs so I try to make allergy-friendly cakes for him, but I havent had great success as my cakes usually turn out sunken or heavy & dense. I shall give your recipes a try and see if I can turn out beautiful cakes like yours.
This recipe looks divine,i can't wait to try it. I just wanted to know, what cream you used in the recipe. For example single cream or double crem
Faith: I used low fat cream. Happy baking!
Thanks for sharing your wonderful recipe. Before looking at your recipe I had tried another recipe and the cupcakes looked more like discs! Your recipe was perfect and was a hit with the whole family. Thanks again!
Is low fat cream the same as single cream?
D: The low fat cream I used has 25% butterfat. Single cream usually has 20% butterfat, but could be different in different countries. You could substitute single cream with low fat cream.
Hey! I used the recipe to make a cake but used Cadbury Creme Eggs instead of Ferrero Rocher and it was absolutely delicious. Thank you for the recipe!
Just wondering if the cream was sour cream or whipping cream.
I can't wait to try this recipe!
Gina: It was neither sour cream or whipping cream. It was 25% low fat cream.
I cant get over how truly delicious these cupcakes were!! way to go!!
urmila: So happy you enjoyed them!
Tried baking cake for first time, and it came out prefect! Thanks Anu I am so glad that I tried your recipe first.
My family just loved it!
Aparna: How I love to read comments such as yours! I'm so happy that you got this right the first time! All the best!
why do i have cracks in the cupcakes i make according to your recipe??
can we use whipping cream if the low fat cream is unavailable??
hey anushruti, i love to read ur recipes. much Ã¡s i would like to try them all. but my problem Ãs i have a micro/convection n can i make ur recipes in them n what vessels to bake in a micro/convection? please help.
Parul: Most cupcakes and muffins, eggless or not usually crack a little on the top. I personally like it as it gives it that homemade or artisinal touch!
Cakes Look Amazing,
i have tried and tested so many eggless cake recipes but they end up dry and tastless.
i cant wait to try this recipe.
i wanted to ask if you use double cream or single cream?
also for the cake batter do you use unsalted butter?
Would love to hear back from you.
thanks Priya x
Priya: Single cream should work fine here. I don't have a rule for butter and use both salted and unsalted depending on what's available. Hope this helps! Cheers!
Hi! The pics look yummy! I'm wondering if the sweetened condensed milk can be replaced with milk and the sugar increased?
Amee: Since this is an eggless cake, the condensed milk also acts as an egg substitute here. You could try substituting milk with more sugar but the texture might not be the same!
This is a fantastic recipe for an amateur like myself. It turned out to be delicious and I would like to thank you for that. 🙂
Payal: Hello and thank you for your feedback! Am thrilled to hear from folks like you! I hope you are inspired to continue your endeavours in baking.
Hi! Thank you so much for this recipe, made it today for Rayan's birthday and it was such a hit with the kids. I was amazed at how light and airy the cakes and they rose even more than the ones with egg in them! Looking forward to trying some more recipes from the site soon 🙂
nandso: I'm elated that all the kids (mine included!) enjoyed the cake that you made! This is perfect example that you don't need eggs to get great cakes!
Hi Anushruti, thank you for your response, i made these cakes with light double cream and they turned out so good.Finally found the best eggless cupcake recipe.
I was wondering if you could give me a recipe for moist Eggless Coconut Cupcakes?
Will be trying your other recipes soon!!
Priya: These are undoubtedly one of the best cupcakes I have made and am glad that you liked it too! Have added your recipe request to my list. Hope you will be patient as I have a long pending list to complete. 🙂
Just amazing these cupcakes are..! I love cupcakes since chilhood I i had been making many too..! but never got this idea before! love them!
Hi, I think you are vegetarian, so to warn you Nutella is not vegetarian as it uses rennet made of Calf, they confirm this on their website too http://www.wakeuptonutella.co.uk/faqs.php
To know more about calf rennet – make ur heart strong as it is very cruel
Natural calf rennet is extracted from the inner mucosa of the fourth stomach chamber (the abomasum) of slaughtered young, unweaned calves. These stomachs are a by-product of veal production. If rennet is extracted from older calves (grass-fed or grain-fed) the rennet contains less or no chymosin but a high level of pepsin and can only be used for special types of milk and cheeses. As each ruminant produces a special kind of rennet to digest the milk of its own species, there are milk-specific rennets available, such as kid goat rennet for goat's milk and lamb rennet for sheep's milk.(Wikipedia)
Thanks so much for pointing this out Astute! No more Nutella for me and my family! And I coincidentally bought Rapunzel Organic Chocolate Hazelnut butter from Whole Foods just yesterday since it has organic sugar and paid 6 bucks for a small bottle! But it's so worth it now! And it's so yummy! It's strange though, my Mom told me in India Nutella comes with the 'green dot'.. don't think people know!
Astute: Thanks for pointing this out. In India, nutella is labelled green, which means suitable for vegetarians and the website your link is pointing towards is UK based! Ofcourse I know what rennet is and have been vociferously writing about it here! https://divinetaste.com/archives/cheese-biscuits/ and https://divinetaste.com/archives/vegetarian-strawberry-cheesecake/ Despite the mystery, I don't think I would use nutella until I get clear clarification from the company. Thanks once again!
Thanks for taking my comments with calm, I have seen some people getting offended, but you are cool, best way is to write to the company and double check. multinationals do take advantage of ignorance in India and loopholes in labeling requirements in India, as standards are not as strict as in the UK. Same applies to Dr Oetkers Pizzas available in Mumbai Supermarkets all cheese used in so called vegetarian pizzas is made using rennet 🙁
Beware with Ferrero Rocher aas well I have email from the manufacturer confirming that they are vegetarian when sold in normal packs but if part of assortment they are not. The excerpt from their email is (he following products are suitable for a vegetarian and alcohol free diet:
Ferrero Rocher (whey powder is microbiological, (vegetarian) unless sold in Prestige/Collection assortment packs)
Kinder Surprise (vegetarian)
Kinder Bueno, hazelnut and white (vegetarian)
Kinder Chocolate (vegetarian)
Kinder Maxi (vegetarian)
Tic Tac Mint (vegetarian)
Tic Tac Spearmint (vegetarian)
Tic Tac Cool Cherry (vegetarian)
Unfortunately we cannot guarantee that the whey powder of the Ferrero Rocher contained in the Prestige/Collection Pack, Rondnoir, Garden, Raffaello, Nutella, and Kinder Happy Hippo is not of animal origin. Also the orange flavour Tic Tac would not be suitable due to the colouring.
Hope the above is of assistance
Consumer Relations Department
Nutella & FR are made by same company 🙂
I love your blogs the way you write , Keep up the work to bring Divine Taste in our life
I love chocolates but I miss to bite it among colleagues and friends when I am not sure about whether it's eggless or not………. I could enjoy it if it's mark as 100% vegetarian or eggless………
Hi! Do you include the vanilla in the cake with the rest of the liquid ingredients? I wasn't sure. Thanks!
Lauren: yes…mix it in, into the batter!
Hi… I was wondering How much of everything listed in the ingredients should I put if I wanted to make this a vanilla cake instead of Chocolate… I mean If I eliminated the cocoa from the ingredient, I am afraid it might end up being to sweet.. Please advice me on this… I really wish to turn this cake into a plain white vanilla cake… Thank you so much
Malti: That sounds like a brilliant idea!Replace 50 gm cocoa powder with flour or cornflour/cornstarch, keeping the rest of the ingredients the same!
Alright… am gonna do it… and will let you know how it turns out… Thanks so much.. You are such a Gem..
You have a wonderful collection of recipes. I can't wait to try this cake, but i have only heavy whipping cream at home. Can i use it instead of plain cream, if not, what else can i use to substitute the cream.
Yaso: You can use 50% whipping cream and 50% milk to get the consistency of low fat cream.
I had come across your choc. cake recipe a month back…my son loved it…however i forgot to save this blog.
Today i need to send cupcakes to his school..and guess what i am searching searching and cant find your page.
i remembered…when i was browsing your blog..i read a post about kitchen aid mixer..and someone got it for you…so i ran a search on that…love google..and your post came up and i found the recipe i was looking for..hehehehe…
off to make the cupcake…
Sara: Great! Glad you found your way again. Enjoy the cupcakes!
Hi I followed your instructions about turning this cake into a plain vanilla cake and IT IS AMAZING…. Thank you so very very much.. Everyone loved it… The texture is amazing… Do you think we can use the same ingredients to turn it into strawberry cake… Pls do suggest how can I do so… I can't wait to try it…
Malti: Glad you liked it. To make it into a strawberry cake…stir in 2 tbsp strawberry crush into the vanilla cake batter. Or stir in 1/2 a cup of pureed strawberry and decrease 1/2 a cup of liquid in the recipe. You can also put in 1/2 a cup of chopped strawberry.
Alright… I will try it and let you know the result… do you think I should reduce 1/2 cup of the cream or the condensed milk??
Malti: You could reduce 1/2 cup of the cream not the condensed milk.
heyy i jus wanted to know if we shuld use non-dairy cream or fresh cream??
aishwarya: I used fresh cream.
Hey… I hope you are well… I have seen your latest creations and can't wait to try them out… All of them taste great but this is one of my favorite… I love the basic ingredients in this cake… and that is why this time I would like to turn this into a mango cake.. People appreciate this cake very much and I would like to surprise them with a new flavor… So of course I'd have to go back to the one who created it and that is you… Do I do the same to the take as I did when I put strawberries in them… Also, if I put chopped strawberries should I still remove 1/2 cup of the cream.. Or this applies to purees only.. I can't wait to whip up something different…. Thank you
Malti: Thank you for your kind words. Yes, you can try doing the same with mangoes as you did with strawberries. You will have to remove the cream only if use the puree. It doesnt apply to chopped fruit.
Oh ok… thank you, thank you so much…. I truly appreciate the input and yes you are an excellent baker… Making eggless taste real good is definitely your expertise… well done
Malti: Thank you for your appreciation and support. Readers like you keep me going strong!
Hey,I hope you are doing amazing and experimenting in your kitchen… I just had a quick question, needed your expertise on this one. I tried removing half cup of the cream and added half cup of mango puree… The result were not bad, however I did it find the texture to be more that of a bread than cake, and the taste of the mango was slightly missing even after adding the half cup of the puree… I guess the cream made the texture of the cake softer. Is there anyway to not eliminate the cream but still add 1/2 cup mango puree without causing the cake to be soggy… pls advise me…
I hope you are doing amazing and experimenting in your kitchen… I just had a quick question, needed your expertise on this one. I tried removing half cup of the cream and added half cup of mango puree… The result were not bad, however I did it find the texture to be more that of a bread than cake, and the taste of the mango was slightly missing even after adding the half cup of the puree… I guess the cream made the texture of the cake softer. Is there anyway to not eliminate the cream but still add 1/2 cup mango puree without causing the cake to be soggy… pls advise me…
Hi, I'm a strict vegetarian living in the UK, this website is fantastic for eggless baking. I've just popped some of your choc cupcakes in the oven – my kids are looking forward to the results!
Hi i wanted to ask, how do you make sure the cupcakes won't fall in and defloat?
Vijya: Nice to hear from you! Hope your kids enjoyed the treat.
Nina: Just follow the recipe and your cupcakes wont sink.
Can I use Amul fresh cream for this recipe?
Aakriti: Yes..you can!
How do I prevent the icing from melting when kept out of the refrigerator?
I live i the USA and have tried various eggless cake recipes. I am very glad to say that i found the right one here…the perfect one. Although i substituted Carob powder to Cocoa as we dont take caffeine in any form, it turned out to be really good. I personally like your recipes very much and also enjoy reading them…beautiful pictures too. Thank you for sharing all your treasured recipes with all of us.
Sitapriya: Thank you for writing to me and for appreciating my efforts. You are very kind.
hey, i love your recipes but i had one doubt. can you please suggest a good quality cocoa powder which is available in Mumbai.Because there is valrhona powder its supposed to be really good but the sad part is that it isnt available here. so please suggest! i'm waiting for your reply! thank you so much! nishita.
Nishita: Yes..Valrhona is one of the best you could get. Hintz available in supermarkets in India is good. Or else go for the good old cadbury.
Hi , love your recipes.I would like to know how to make eggless tiramisu.
Niyati: Sure. Will post a recipe.
Tried this recipe! It was soo yummy!Thank you soo much! Do you know why the cake sunk in the middle when it came out of the oven? Maybe i missed something. Please let me know.Thanks!
hi.. i recently saw your recipe blog while surfing around for recpies and as far as i have surfed this site,i would say WOW! i was actually wondering if you could post a recipe for me. its this chocolate fudge am trying so hard and flops every time. the consistency is awkward.. i have tried many recpies and it always turns up grainy or doesn't set at all. thankyou,and ill continue exploring your eggless baking section 🙂
Jaydee: Please refer to my FAQ.
hi, this recipe is mind blowing like seriously! i made my first batch and the taste is amazing!its divine. but the sad part is that my cupcakes kinda sunk in the middle. i dont know why. this had happened with my brownie also. i really dont know where im going wrong!i just cant get over the taste.. they are so moist! i really really love your website. its had helped me alot in baking! one request can you post eggless Belgium waffles recipe! i'm really craving for it!thanks 😀
nishita: Thank you for your kind words. Please refer to my baking FAQ for the answers to your questions. https://divinetaste.com/faq/
Hi Anu, I just made these cupcakes using your recipe and they came out really good. I am so happy with them, thank you for sharing! I love all your baking recipes, good eggless cake recipes are hard to come by..this one is a keeper. My hubby loved it so much that even though he isn't much of a chocolate lover, he went in for seconds 🙂 I did not do the icing, but as you had suggested i added a little bit of sugar to my batter.
hey! i made these cupcakes again and they turned out to be amazing.. like i made these at 2am because i was really bored!:P i used your advice of testing 3-4 cupcakes and not opening the door for first 15minutes. i did exactly the same and the cupcakes didn't sink at all 😀 i was so happy, i actually woke my mom up at 4am and showed her the cupcakes! she took these cupcakes for my cousins today and they all loved it. thank you so so much for your help.your blog is really really helpful because i love baking and i'm not allowed to use eggs. and more one thing can you please tell me which brand of vanila essence do you use or is really a good one because the one i use is not that great.. and one more request can you please post eggless Belgium waffles recipe, i've really been craving for them lately and even post cupcake frosting recipe and even how fill something inside the cupcakes! thanks a ton! 😀
nishita: How exciting! Loved to read about your night adventure with the cupcakes and happy to know that they turned out well for you at las. All's well that ends well!
Hey! I know this is kinda off topic but I'd figured I'd ask.
Would you be interested in trading links or maybe guest writing
a blog article or vice-versa? My blog addresses a lot
of the same subjects as yours and I think we could greatly
benefit from each other. If you might be interested feel free to send me an email.
I look forward to hearing from you! Terrific blog by the way!
Can i use less of the icing sugar quantity as mentioned for the icing?
Will it not be extremely sweet? :\
akshita: It will be sweet but I needed that quantity of icing sugar for the texture I was looking for. You can use less ofcourse but the texture would be a little runny.
hi, if i make the cupcakes with the icing then should i add the 3tbsp of sugar? thanks! waiting for your reply 🙂
nishita: If you like your cakes less sweeter don't add and if you want them to be sweet please do add.
one more thing.. normal sugar or caster sugar? thanks again 🙂
Nishita: You need to use castor or any fine or powdered sugar.
hi.. i tried the birthday cake( 3yrd old) It came out perfect. The batter was so much more that the quantity that i had expected that i had to make a two tier cake. I made the bigger one in my microwave and the smaller one on a cooker(usually the cakes that i made in cooker never came out well, but this did!!)
Regarding the nutella frosting for this cake, as you have mentioned in your earlier comment that you used the given amount of sugar for texture, isnt there any other ingredient that can be used for the texture instead of sugar?Like cornflour or so?
Divya- You cant use cornflour here as it needs to be cooked.
Amazing and tempting recipes!!
Hey.. I just loved ur recipe. Had been searching for it since a long time. The cake was delicious and the icing was mind blowing. .Thank u so much. .
bhagyashree- Glad that you enjoyed this recipe. Thanks for the feedback!
Hi Anushruti,thanks so much for an amazing recipe,just wanted to check if I can reduce the baking powder or soda a little as I felt that I could get the taste of soda in the end product. Thanks so much
Ambika- Are you sure you have measured and mixed properly? It is important to sift the flours as well. This quantity of baking powder and soda are required for the quantity of flour used in the recipe. Altering it can affect the final outcome of the recipe and you might not get the end result as expected.
This looks divine, I'm planning on making this for my nephews bday. I wondered if I wanted to add a bit of melted chocolate in to this to make a cake, say about 50 to 100 grams to make a double layer 8 inch cake, if this would cause it to flop from the weight…do you have any suggestions? I'm thinking of trying it out tomorrow just as a tester but I'd love your opinion anyway.
Sandra- You can add 50 gm chocolate I guess!
I made a cake for my nieces birthday and it was so yummy. Everybody loved it especially the nutella icing. Thank you so much 🙂
Pooja- You are welcome!
I'm planning to make this cake for a charity event at my workplace and wanted to know if you use single cream or double cream as it just states"cream" in the recipe?
Look forward to hearing from you.
Harsha- You can use any cream. I used 25% fat cream which would be close to single cream.
Just made them and they turned out AMAZING!Thanks for the recipe. Now I've arrived. I too can send lovely cupcakes to school on my kids' birthdays. 🙂
Hi i made 2 6 inches cake frm this recipe. So the baking time nd temperature would b the same. Or do i have reduce frm 60 minutes to 40 minutes
It should take about 30 to 40 minutes.
I made these cupcakes today and they turned ouy delicious.my family loved the cupcakes.thanks for the recipe.
Hi Anu, I love your recipes and have been thinking of baking for a very long time. Now that my little one is just about to turn one I thought this would be a good time.
I tried this recipe but I think I filled the cupcake moulds more than half. They've baked but it's overflowed and unfortunately sunk in.
I'm gutted my first attempt was a disaster.
I love the taste though. Thank you so much for your recipes.
I've used self raising flour.. I think that's the error! 🙁
This cake is absolutely heavenly! So moist and chocolatey! I made this for some refugee kids recently and I was told that they devoured it!! It's all thanks to you for this recipe. You are a rock star! 🙂
Prashanti- Thank you for the feedback!
hi anushruti ur just genius the is the second cake i tried from your website and it turned awesome my son was very happy
thanks a lot.
shereen- I'm so glad your son liked this! Happy baking! Keep spreading the cheer!
It was really good but i didn't like the icing much bcz it was a bit too sweet. I feel that if i had cut the icing sugar in half at least, it would have been better
Dilekha- I needed this amount of sugar for the texture of the icing in this recipe. For a less sweeter version, you can look through my other icing recipes.