Easy Chocolate Cupcakes

When I registered Alara at the local school this summer, I forgot to get a year calendar to know when all the holidays would be. I thought it wouldn’t be a problem because I would always be told if the school would be closed the next day.

So months ago I made a doctor’s appointment for this week, and told my dad that it would be fine if he left on the eighteenth, I had no idea that it would leave me all alone, for the first time since Ela was born, at home with Alara, and needing to go to an appointment.

I am however so lucky to have a great friend who offered to take care of Alara for the afternoon of the appointment. For Alara, this friend of mine comes with a friend for her, a big girl who loves to make tents, put on costumes, and generally give Alara all the attention in the world.

What do you bring to a friend who is doing such a big favour? Well, since I woke up at six o’clock the morning of that appointment, giving me lots of time, and I had just bought a new, heart shaped cupcake mold, I decided to make chocolate cupcakes, with pink whipped cream frosting.

These cupcakes turned out delicious. They are a nice, dense, rich cupcake,
that I made ‘healthier’ by adding ground up flax seed to the batter.

I hope my friend knows how much I appreciate her, her wonderful daughter and our friendship. Here is the recipe…

Easy Chocolate Cupcakes


1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups white sugar
2 eggs
3/4 teaspoon vanilla extract
1 cup milk
2 tbsps ground fax seeds (optional)


Preheat oven to 175 degrees C.
Sift together the flour, baking powder, baking soda, cocoa and salt.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, add the vanilla.
Add the flour mixture and the milk milk; beat well.
Fill the muffin cups 3/4 full.
Bake for 15 to 17 minutes in the preheated oven.
Frost when cool.

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