Prep time: 30 minutes + cooling
Cooking time: 12-15 minutes
Servings: 12


  • 1 JAZZ™ apple
  • 2 eggs
  • ½ cup milk
  • 1 ½ cups flour
  •  ¼ cup cocoa
  • ¾ cup powered sugar
  • 10 T of butter, softened
  • 1 tsp vanilla extract
  • 12 cupcake papers
  • 2 cups vanilla butter cream icing
  • Red & Blue food coloring
  • Mini chocolate chips
  • Chocolate buttons


  1. Pre-heat oven to 350°F and line a muffin tray with the cupcake papers.
  2. Place the eggs and milk in the electric beater bowl and beat for 1 minute.
  3. Core and dice JAZZ™ apple into small pieces and set aside.
  4. Add the combined sifted flour, cocoa, sugar, butter and vanilla into the egg & milk mixture.
  5. Beat on low speed for 1 minute to combine then on medium speed for a further 2 minutes until creamy.
  6. Fold in the diced apple pieces. Spoon the batter into the cupcake papers.
  7. Bake for 12-15 minutes until the tops are just set and bounce back when lightly pressed. Cool completely before decorating.
  8. Divide the icing into bowls and tint one red and one blue.
  9. Spoon the icing onto the cold cupcakes and swirl around with the back of a spoon.
  10. Top each apple cupcake with one large button in the center and then use the chocolate drops to make the paw print.