• Prep Time 35 minutes
  • Bake Time 25 minutes
  • Makes 10 cupcakes
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Cupcakes
  • 1/3 cup cocoa
  • 1 cup + 2 tbsp Robin Hood® Original All Purpose Flour
  • 1 cup sugar
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp Folgers® Instant Coffee Crystals
  • 3/4 cup Carnation® Evaporated Milk, Regular, 2% or Fat Free
  • 1 egg
  • 1/2 cup Canola or Vegetable Oil
  • Icing
  • 1/4 cup All Vegetable Shortening
  • 2 cups icing sugar
  • 1/4 cup Carnation® Evaporated Milk, Regular, 2% or Fat Free
  • 1/2 tsp vanilla extract
  • 2 tbsp Smuckers® Pure Strawberry Jam
  • Garnish: chocolate covered strawberries, chocolate drizzle, optional

Serving Size: 10 cupcakes


Serving Size: 10 cupcakes

  • Cupcakes
  • Preheat oven to 350°F (180°C). Line 10 muffin tins with liners.
  • Combine dry ingredients in bowl of electric mixer. Beat in milk, egg and oil and continue beating until batter is smooth, about 1 minute. Pour into prepared pans.
  • Bake in preheated oven 20-25 minutes or until toothpick inserted in centre comes out clean. Cool to room temperature.
  • Icing
  • Beat shortening on high speed of electric mixer until fluffy, about 30 seconds. Add icing sugar, milk and vanilla and beat until smooth. Mix in strawberry jam.
  • Assembly
  • Remove cupcakes from liners and slice in half to make two layers. Spread bottom layer with about 1 tbsp (15 mL) icing. Cover with remaining layer and ice and decorate top. Garnish if desired.


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