Making the sweetest day of the year even sweeter with these special cupcakes

Australians around the country are hard at work right now preparing to host their own COVID-safe events for the sweetest event of the year, RSPCA Cupcake Day 

In 2020, Baking to Fight Animal Cruelty might look a little different, but it’s never been more important. 

Whether you’re organising a virtual bake off or a socially distanced cake sale, you’re helping the RSPCA continue its vital work to help animals in need. But there’s also another way you can help animals, and that’s by using cage-free eggs, or even better, RSPCA Approved eggs.  

Rohde’s Free Range Eggs have been producing humanely farmed RSPCA Approved eggs for well over a decade – putting hen welfare at the heart of their business. Rohde’s free-range hens live their best lives, with access to all the things they need to be happy and healthy. 

For RSPCA Cupcake Day, Ange Rohde is sharing her special and super delicious chocolate cupcake recipe for you to whip up yourself! 

Ange’s Super Delicious Chocolate Cupcakes
Makes 14

What you’ll need

3/4 cup (95g) all-purpose flour
1/2 cup (45g) unsweetened natural cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large 
RSPCA Approved eggs, at room temperature (if you can’t find RSPCA Approved eggs, look for cage-free so you know the hens can move freely, stretch and flap their wings)
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light brown sugar
1/3 cup (80ml) vegetable or canola oil (or melted coconut oil)
2 teaspoons pure vanilla extract
1/2 cup (120ml) buttermilk, at room temperature
frosting: chocolate buttercream 


Preheat the oven to 180 degrees. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.

Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside.  

In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth.

Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.

Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking. Bake for 18-21 minutes, or until a toothpick inserted in the centre comes out clean. Allow to cool completely before frosting.

Frost cooled cupcakes however you’d like. Top with sprinkles! 

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