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The Chocolate Lovers Collection

Chocolate pairs with so many flavours, we could go on and on with suggestions. Here are 3 of our favourites to get you going.

 

Chilli Chocolate Cup Cakes

You will need:

400g Summer Hill Pantry Chocolate Cake Mix
1 cup yogurt
1/2 cup melted coconut oil
2 eggs
1 sweet mild red chilli finely chopped

½ teaspoon of red chilli flakes, more for sprinkling at end

Instructions:

Makes 12 cup cakes. Preheat oven to 180C. Fill muffin tins with paper patty pans.

Combine yogurt, melted oil and eggs in a bowl and beat or whisk until small bubbles form – about 60 seconds. Add the Summer Hill Pantry Chocolate Cake Mix and mix until just combined. Fold in the chopped chilli and chilli flakes and mix until just combined. Transfer to prepared pan and bake for 18 - 20 minutes. Cup cakes are ready when skewer comes out clean.  

When cooled ice and top with additional chilli flakes if desired.

Chocolate Cup Cakes with Nut Butter Centres

Nut butter choc cupcake

You will need:

400g Summer Hill Pantry Chocolate Cake Mix
1 cup yogurt
1/2 cup melted coconut oil
2 eggs
¼ cup nut butter of your choice – we have used almond butter, sunflower butter and pumpkin seed butter

Instructions:

Makes 12 cup cakes. Preheat oven to 180C. Fill muffin tins with paper patty pans.

Combine yogurt, melted oil and eggs in a bowl and beat or whisk until small bubbles form – about 60 seconds. Add the Summer Hill Pantry Chocolate Cake Mix and mix until just combined. Fill each patty pan with 1 generous tablespoon of batter. Top with one teaspoon of nut butter, then cover with another tablespoon of batter. Bake for 18 - 20 minutes. Enjoy warm and let the nut butter ooze out.

Espresso Chocolate Cake

You will need:

400g Summer Hill Pantry Chocolate Cake Mix
150mL yogurt
100mL espresso 
1/2 cup melted coconut oil
2 eggs

 

Instructions:

Makes 12 cup cakes or 1 x 20cm cake. Preheat oven to 180C. Fill muffin tins with paper patty pans or grease a cake tin.

Combine yogurt, espresso, melted oil and eggs in a bowl and beat or whisk until small bubbles form – about 60 seconds. Add the Summer Hill Pantry Chocolate Cake Mix and mix until just combined. Transfer to prepared pan. For cup cakes bake for 18 - 20 minutes. For cake bake for 25 – 30 minutes. Cake is ready when a skewer comes out clean. 

When cooled, top with whipped cream and dust with cacao powder.

Enjoy!