Chocolate Cupcakes

What a manic, emotional-rollercoster of a two weeks…I left my second home and family at marcusbrewster and joined the fabulous team at The Phoenix Partnership. For those of you who don’t know, I’m in the ever-exciting and unpredictable PR industry. During my third year of studying Public Relations Management at CPUT I completed my internship at marcusbrewster,was thereafter offered a permanent position and have been with the agency ever since – 4years! 

I’ve met such fantastic and dynamic individuals working at mb, made friends for life that I treasure dearly – for this reason it was incredibly hard to leave, but as I told each of them…this is not goodbye…you simply can never say goodbye to family.

Miss these ladies

Miss these ladies


Back in the day...with mb team 2010

Back in the day…with mb team 2010

Back to the baking…I tried this chocolate cupcake recipe a few weeks ago and just had to share it! It has this divine chiffon texture, that just melts in your mouth. Topped with the chocolate buttercream frosting that I’ll post in a few minutes, it’s just a decadent treat for any sweet tooth.

Here you go…Enjoy!


– 115g butter

– 1 cup brown sugar

– 2 eggs

– 1/2 cup + 2 tbs milk

– 1 1/2 cups flour

– 1/4 cup sifted cocoa powder

– 1/2 tsp baking powder

– 1/2 tsp bicarbonate of soda


1. Preheat oven to 180 degrees.

2. Set aside a 12-cup cupcake tray with cupcake liners

3. Cream butter until smooth

4. Add sugar gradually and beat until fluffy and white

5. Add eggs, one at a time, mixing well after each

6. Add dry ingredients in three parts, alternating with the milk

7. Spoon batter, filling the cupcake liners – should be about two thirds filled


8. Bake for 20 minutes or until the a cake tester comes out clean



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