Delicious Pearl’s Choco Cup Cake Recipe

This recipe was inspired by Pearl’s Cherry Cup Cake…


Pearl’s Choco Cup Cake


  • 1 cup Sugar
  • 1/2 cup Butter
  • 1tsp Vanilla
  • 2 cups Cake Flour
  • 3 Egg whites
  • 3 Egg yolks
  • 1 tbsp Baking Powder
  • 1/2 cup Evaporated Milk


  1. Cream butter and sugar. Add vanilla, creaming until sugar is dissolved.
  2. Add all dry ingredients and milk alternately to the butter-sugar mixture.
  3. Add egg whites, completely mixing the batter until smooth.
  4. Add egg yolks, mix the batter with an electric hand mixer.
  5. Half fill muffin molders or muffin papers with batter and bake at 180 degree C temperature for 15-20 minutes.

Yields 24 muffins


  • 2 Tbsp cup Cocoa
  • 1/4 cup Confectioner’s Sugar
  • 2 Tbsp Sugar
  • 1/4 cup Evaporated Milk
  1. In a heat-resistant, non-metallic bowl heat Cocoa and Milk for 3 minutes.
  2. Add sugar, stir occasionally until sugar is dissolved.
  3. Add confectioners’ sugar, remove mixture from heat, continuously stirring until mixture thickens.
  4. Allow to cool.
  5. Creatively spread on cup cakes.
  6. Bake frosted muffins at 180 degree C temperature for 2 minutes.


Chocolaty day again!

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