Fruit & Maple Chocolate Cupcakes

PREP: 1 hour plus chilling for cookie dough | COOK: 30 MIN | MAKES: 12 | You will need 12 cupcake cases for this recipe

What you’ll need…

  • 180g Cadbury Baking Chocolate Dark 70% Cocoa, finely chopped
  • 30g cocoa powder
  • 1 tsp instant coffee
  • 75g Coles Finest Maple Syrup
  • 100ml boiling water
  • 115g sour cream
  • 60ml light olive oil
  • 2 whole eggs plus one yolk
  • 1 tsp Coles Bake and Create Vanilla Paste
  • 150g Sunbeam Australian Sultanas
  • 100g plain flour
  • 100g dark brown sugar
  • 2 tsp McKenzie’s Baking Powder
  • 1 tsp sea salt flakes


  • 500g butter softened to room temperature
  • 397g tin Coles Sweetened Condensed Milk
  • 1 tsp Coles Bake and Create Vanilla Paste


To make the cupcakes line a standard muffin tray with 12 cupcake cases. Add Cadbury Baking Chocolate, cocoa powder, instant coffee and Coles Finest Maple Syrup to a heatproof bowl, pour over 100ml boiling water and whisk until the chocolate melts and the mixture is smooth. Cool for 5 mins before whisking in sour cream, olive oil, eggs and Coles Make and Bake Vanilla Paste.

In a separate bowl, mix together Sunbeam Sultanas, flour, dark sugar, McKenzie’s Baking Powder and sea salt. Add to the chocolate mixture and mix until combined. Divide evenly between cupcake cases and bake for 20 mins until the cupcakes spring back when gently pressed in the centre. Cool completely.

To make the buttercream, use an electric beater to whisk butter until smooth and creamy.  With the mixer running, add Coles Sweetened Condensed Milk in a slow and thin stream until completely incorporated, then add Coles Make and Bake Vanilla Paste and whisk for 2 mins on a high speed until fluffy and smooth.

Decorate cupcakes with the buttercream.