Chocolate & Vanilla Cupcakes


Preparation and cooking times

Ready in 40 minutes  

Makes 24


  • 100g butter , at room temperature
  • 100g caster sugar
  • 2 eggs
  • 100g self-raising flour
  • 2 tbsp cocoa powder
  • a few drops vanilla essence
  • 200g white chocolate , melted
  • 200g dark chocolate , melted
  • silver balls , to decorate 


  1. Heat the oven to 180C/fan 160C/gas 4. Cream the butter and sugar together, then beat in the eggs and flour. Divide the mix into 2 and add the cocoa to one half and the vanilla to the other. Add a drop of milk to the chocolate mix if it is too stiff.
  2. Spoon into mini muffin tins lined with paper cases, making some chocolate and some vanilla. Bake for 8 minutes. Cool.
  3. Dip the vanilla cakes in dark chocolate and the chocolate ones in white chocolate. Decorate with buttons or sprinkles.

Nutrition Per serving

160 kcalories, protein 2.1g, carbohydrate 18.6g, fat 9.1 g, saturated fat 5.3g, fibre 0.4g, salt 0.15 g
Recipe from olive magazine, January 2008.
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