Cadbury Cupcakes

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What was your favourite chocolate bar when you were little?

I’ve often found myself in that whole “Dairy Milk v Galaxy” debate at school and at home. For me, Dairy Milk has always been the winner.

The taste of a Cadbury’s Dairy Milk bar is pure nostalgia for me. Memories of after-school treats, Christmas advent calendar chocolates and of course, the most sought-after nibble from a Heroes tin! Galaxy just doesn’t tempt me as much.

Of course, chocolate isn’t just for kids! Adults can quite acceptably tuck into a “sharing” bar of Dairy Milk without being judged, but sometimes that just doesn’t satisfy the raw, animal sweet-tooth craving that arises some days. Sometimes you need cake too. Sometimes you need that cake to have chocolate icing as well. Some days…you need chocolate cubed. Chocolate cake, with chocolate icing and even more chocolate on top.

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When these days rear their heads, my Cadbury’s Cupcakes are just what you need.

Moist chocolate cupcakes swirled with whipped chocolate icing and topped with a naughty little square of Dairy Milk chocolate. Perfect.

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Preheat your oven and line a 12-hole cupcake or muffin tin with some paper or foil cases.

Sift your flour into a large bowl and add in all the other ingredients. Beat well until smooth and combined.

Spoon the mixture evenly between the 12 cases and bake in the preheated oven until risen and springy to touch.

Allow the cakes to cool in their tins for about 5 minutes before removing them and allowing them to cool completely on a wire rack.

Meanwhile, enjoy the smell of freshly baked chocolate cake and whip up your icing!

Firstly, break your chocolate into small pieces and melt it in the microwave or over simmering water on the hob. Allow it to cool slightly while you prepare the icing.

Place your butter and half the icing sugar into a large bowl and beat together until combined.

Sift in the remaining icing sugar and cocoa powder into the bowl and beat again until incorporated.

Pour in the cooled melted chocolate and mix.

Now roll up your sleeves for this part – provided you don’t have a food mixer of course – as it’s about to get a bit sore. Beat the icing vigorously until fluffy and noticeably lighter in colour, this whipping makes it lovely and light to eat!

Once nicely whipped, either spread or pipe your icing onto your cooled cupcakes. I got all fancy and piped mine in big swirls!

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Top the cakes with whatever you like. I opted forย even more chocolate.

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Guess what the final step is? Yup, time to scoff!

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Cadbury Cupcakes

Yield: 12 cupcakes

Cadbury Cupcakes

Mega chocolatey Cadbury cupcakes with luscious and nostalgic Cadbury icing!

Ingredients

  • For the cupcakes:
  • 170g self-raising flour
  • 30g cocoa powder (I use Bournville to carry on the Cadbury theme!)
  • 220g butter/margarine
  • 180g caster sugar
  • 4 eggs
  • 1 tsp vanilla extract
    For the buttercream:
  • 220g softened unsalted butter
  • 350g icing sugar
  • 15g cocoa powder
  • 180g melted Cadbury chocolate

Instructions

    For the cupcakes:
  1. Preheat your oven โ€“ 180 degrees for conventional ovens or 160 degrees for fan ovens โ€“ and line a 12-hole cupcake or muffin tin with some paper or foil cases.
  2. Sift your flour into a large bowl and add in all the other ingredients.
  3. Beat well until smooth and combined.
  4. Spoon the mixture evenly between the 12 cases and bake in the preheated oven for 25-30 minutes until risen and springy to touch.
  5. Allow the cakes to cool in their tins for about 5 minutes before removing them and allowing them to cool completely on a wire rack.
    For the buttercream:
  1. Break your chocolate into small pieces and melt it in the microwave or in a heatproof bowl over simmering water on the hob. Allow it to cool slightly while you prepare the icing.
  2. Place your butter and half the icing sugar into a large bowl and beat together until combined.
  3. Sift in the remaining icing sugar and cocoa powder into the bowl and beat again until incorporated.
  4. Pour in the cooled melted chocolate and mix.
  5. Beat the icing vigorously until fluffy and noticeably lighter in colour.
  6. Once nicely whipped, either spread or pipe your icing onto your cooled cupcakes.
  7. Top and decorate the cupcakes with extra chocolate or whatever you like.
  8. Enjoy!
http://maverickbaking.com/cadbury-cupcakes/

6 Comment

  1. Gonna try these out today

    1. Kelly Cletheroe Kelly Cletheroe says: Reply

      Yay! Let me know how they are if you do! ๐Ÿ™‚ x

  2. Hi there,

    My name is Lize and I’m a copywriter at Base2 agency in Johannesburg, South Africa. Mondelez (Cadbury Dairy Milk) is one of our social clients and we’d please love to use your fabulous recipe and one of your images in our December 2016 content plan for Facebook and Twitter. I’d like to know if this would be okay if we reference you and your website/recipe? Your cupcakes are just the cutest!

    Hoping to hear from you soon!

    1. Kelly Cletheroe Kelly Cletheroe says: Reply

      Yes of course you can, thanks so much! Really appreciate you asking first too, have fun with it!

      1. Aw thank you Kelly! The posts are doing remarkably well and South Africans all over the country are trying out your recipe. Thanks again for your permission! xxx

        1. Kelly Cletheroe Kelly Cletheroe says: Reply

          Thanks so much, I’ve noticed how popular they’ve been!

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