My 4 Favourite Cupcake Recipes

Let’s face it, cupcakes are pretty great. However, if there’s one thing more awesome than cupcakes, it’s the feeling of satisfaction you get when you make them yourself.

So without further ado, here are 4 of my favourite cupcake recipes.

1. Pumpkin Cupcakes with Cream Cheese Frosting


For me, there’s no better way to get into the Halloween spirit than with these yummy cupcakes. And even when it’s not Halloween, they’re still absolutely scrumptious, if a little tricky to make at first.

2. Vanilla Cupcakes with Vanilla Buttercream Frosting


These cupcakes are classic, but for a reason. Simple and delicious.

3. Cookie Monster Cupcakes


Definitely one of my favourites, these are awesome fun to make and look at, as well as really tasty! They’re cute as well.

4. Orange and Poppyseed Cupcakes


Orange and Poppyseed has always been one of my favourite flavours for cupcakes. When made well, these are light, sweet and delicate, and completely irresistible.

À bientôt!
– Rebecca


Yummy Chocolate Cupcakes Recipe

I am so in love with cupcakes at the moment, and these gooey, delicious, mouth-watering, yummy chocolate ones certainly don’t disappoint …

Chocolate... yum...

Chocolate… yum…

Prep time: 20 mins (est.)
Baking time: 20 mins
Makes: 18

  • 100g dark chocolate
  • 1 cup (250ml) water
  • 125g butter, softened
  • 1 1/4 cups (255g) brown sugar
  • 3 eggs
  • 1 1/2 cups (225g) self-raising flour
  • 1/2 cup (75) plain flour
  • 1/4 cup (30g) cocoa powder

Chocolate Sour Cream Ganache

  • 300g dark chocolate
  • 300g sour cream

    Step 1
    Preheat oven to 160°C. Line 18 x 1/3-cup (80ml) capacity muffin pans with paper cases.

    Step 2
    Combine the chocolate and water in a small saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and set aside to cool.

    Step 3
    Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition, until just combined. Add the flours and cocoa powder and stir until just combined. Add the melted chocolate mixture and stir to combine. Spoon evenly among the lined muffin pans. Bake in preheated oven for 20 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and transfer to a wire rack to cool.

    Step 4
    To make the chocolate sour cream ganache, place the chocolate and sour cream in a heatproof bowl over a saucepan of simmering water. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth and glossy. Spread over each cake and set aside to set.

    Voila! C’est fini! 🙂

    This recipe first appeared in Notebook Magazine, created by Sarah Hobbs

Cookie Monster Cupcakes Recipe

There is one thing a lot of people wouldn’t know about me, and that’s that I have a secret obsession with cupcakes. Seriously. Cupcakes are one of my favourite foods, and I love so many things about them: their simple deliciousness, their amazing variety and creativity, and the fact that no matter how bad my day is going, cupcakes will always be there to offer sweet, crumbly comfort.

And so, it is my pleasure to present one of my favourite cupcake varieties ever – The Cookie Monster Cupcake! (omnomnom)



Prep Time: 30 mins
Cook Time: 20 mins


  • a large quantity of chocolate cupcakes (made beforehand, any type will do. Also cut a ‘mouth’ into the cupcake for the cookies.)
  • 200g butter, softened
  • 2 ½ cups icing mixture
  • 2 tsp vanilla extract
  • blue food colouring
  • 1 tbsp milk
  • 1 pkt white marshmallows
  • 1 tube black writing icing (or brown mini M&M’s)
  • 12 chocolate chip cookies (1/2 per Monster with a few for breakage)

Using an electric mixer, whip the butter until it is pale. This will take at least 5 minutes on high.
Gradually add in the icing mixture and vanilla until well combined.
With the mixer running, add in food colouring until you get to the Cookie Monster colour. This may be a lot if you are using liquid food colouring or a little if using gel food colouring.
Add in the milk an mix until the frosting puffs up.
Fill a piping bag with a fluted nozzle and pipe on icing.
With the black writing icing, place black spots on the marshmallows for pupils (or just stick on brown mini M&M’s).
Place on each cupcake.
Cut cookies in half and place in ‘mouth’.

Voilà! C’est fini!
I hope you enjoyed this recipe 🙂

This recipe was created by Jennifer Cheung for