Casa Fin |Ricette - Isolina’s Chocolate Cupcakes

 Recipe Title
arrow Isolina’s Chocolate Cupcakes
 Recipe Author arrow Elaine (Isolina) Fin
 The Story Behind The Recipe arrow I have made hundreds and hundreds of cupcakes for the Fin choolds (and the bigger Fin choolds… ie. Nonno) over the years. They have been large, mini, iced, frosted, flavoured, sprinkled, dipped, in Christmas colours, Hudi colours, spiked with Easter eggs, they’ve had butterfly wings, marshmallow flowers and monster’s eyes. But no matter what colour, shape or size… they are always all eaten without fail. I recall, one year, when William Mitchell was about 9, he turned to Mario and said “you are the luckiest husband in the world because you get to eat Isolina’s cupcakes for breakfast, lunch a dinner!”.


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 The Recipe's Country of Origin
arrow Australia
 Meal Type arrow Dolci
 Preparation Time arrow 15 minuntes
 Cooking Time arrow 20 minutes
 Oven Temperature arrow 180oC or 160oC fan-forced
 Number of Servings arrow 16 - 18 people
 Ingredients
arrow 1 cup (150g) self-raising flour
½ cup (75g) plain flour
1/3 cup (35g) cocoa powder
¾ cup (165g) caster sugar
185g softened butter
3 eggs
½ cup (125ml) milk

 Ingredients Source arrow Local Supermarket
 Cooking Instructions arrow 1. Preheat oven 180oC/160oC fan-forced.
2. Line patty cake pans with cases
3. Sift dry ingredients into a medium bowl, add remaining ingredients, beat on low speed until ingredients are combined.
4. Increase speed to medium and beat until mixture is smooth and has changed to a paler colour.
5. Drop ¼ cup of mixture into cases.
6. Bake about 20 minutes. Cupcakes should spring back in the centre.
7. Leave cakes standing in pans for 5 minutes before turning out onto a wire rack to cool.



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 Serving Suggestions arrow Chocolate butter cream frosting:
125g softened butter
1½ cups (240g) icing sugar
2 tablespoons milk
2 tablespoons cocoa powder

1. Beat butter in a small bowl with electric mixer until as white as possible.
2. Beat in sifted icing sugar, sifted cocoa powder and milk in two batches.
3. Spread or pipe frosting on cooled cupcakes.
4. Decorate as desired.

Buon appetito!