Home » #RooibosRecipe: Rooibos Chocolate Cupcakes

#RooibosRecipe: Rooibos Chocolate Cupcakes

It’s beginning to look a lot like winter, which is why we’d like to share our cooler weather pantry favourites in their multiple uses. Such as our delicious Drinking Chocolate, which can easily be used in recipes!

Our Rooibos Drinking Chocolate can be used to desired quantities in this recipe for warm, comforting cupcakes. Simply measure out according to tablespoons as powder product, not yet prepared in drink form. This way you will optimise its incorporation to the recipe:

Rooibos Chocolate Cupcakes

Makes 12 small cupcakes or 6 larger cupcakes

60g of softened unsalted butter (keep more aside for smearing the cupcake tin)

2 eggs

1/2 tbsp. baking powder

2-4 tbsp. Carmién Rooibos Drinking Chocolate

75g caster sugar

1.5 tbsp. full fat milk

2 tbsp. poppy seeds

2 tsp. finely chopped candied orange peel (for garnish)

4 tbsp. chocolate chips (for melting to garnish)

1 Sift together flour, drinking chocolate, and baking powder in a large bowl. This will not be your mixing bowl, but ensure everything is incorporated.

2 Mix together until fluffy your wet ingredients (butter, sugar, eggs one at a time).

3 Start preheating oven to 180 degrees Celsius.

4 When your butter mixture is light and fluffy, gently combine milk and poppy seeds until well combined.

5 Line your cupcake tray with cupcake papers, alternatively grease with softened butter very lightly.

6 Combine flour by folding mixture into wet ingredients. Top up with Carmién Rooibos Drinking Chocolate for desired colour for deeper, richer chocolatey brown.

7 Bake in preheated oven for 20 – 25 minutes until fully cooked and risen. If not yet fluffy, bake at an additional 5 minute increments.


1 Melt chocolate chips with softened butter until completely liquid.

2 Dip cupcakes upside down into this mixture, then topping with chopped candied oranges.