Friend Of Dorothy Cupcakes

Glittery goodness with a surprise rainbow center. Perfect for long walks on the yellow brick road.


  • 50 grams cocoa powder
  • 175 grams all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon bicarbonate of soda
  • 225 grams caster sugar
  • 175 grams unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 175 milliliters milk
  • 1 teaspoon aniseed essence (optional)
  • 2 tablespoons activated coconut charcoal
  • Frosting
  • 1/2 bath fluffy chocolate buttercream frosting
  • 2 tablespoons activated coconut charcoal


  1. Frosting
  2. Mix chocolate frosting and charcoal together until well combined.
  3. Cupcakes
  4. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  5. In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, charcoal powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well!(alternatively you may do this by sifting the ingredients together). Add the softened butter there is no butter visible and it's well incorporated into the dry.
  6. Next, add milk and eggs in a jug and whisk until well combined.
  7. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  8. Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  9. Fit the end of a piping bag with a Wilton 1M tip and frost cupcakes in a swirl.