Cadbury Cupcakes; soft and fluffy chocolate cupcakes swirled with luscious and nostalgic Cadbury icing and topped with even more Cadbury chocolate!
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.
When these days rear their heads, my Cadbury 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.
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 a little in their tins 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. 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!
Top the Cadbury Cupcakes with whatever you like. I opted for even more chocolate.
Guess what the final step is? Yup, time to scoff!
Scroll down to find the full recipe to make these Cadbury Cupcakes!
Thanks for reading, and for trying out the recipe if you do, I hope you enjoy them as much as we did!
Cadbury Cupcakes
Mega chocolatey Cadbury cupcakes with luscious and nostalgic Cadbury icing!
Notes
BE A MAVERICK: why not try this recipe using Bournville chocolate?
MAKE IT GLUTEN FREE: Simply replace the self-raising flour with a self-raising gluten free flour blend or a plain gluten free flour blend and 1 tsp baking powder
These Cadbury Cupcakes will keep well in an airtight container, or covered cake stand, for up to 4 days. No need to refrigerate!
Ingredients
For the chocolate cupcakes:
- 170g (1 ⅓ cups) self-raising flour
- 30g (¼ cup) cocoa powder (I use Bournville cocoa to carry on the Cadbury theme!)
- 220g (14 ½ tbsp) soft butter/margarine
- 180g (scant 1 cup) caster sugar
- 3 large eggs
- 1 tsp vanilla extract
For the Cadbury chocolate buttercream:
- 220g (14 ½ tbsp) softened unsalted butter
- 350g (1 ¾ cups) icing sugar
- 1 tbsp cocoa powder
- 180g (7oz) melted Cadbury chocolate
Instructions
For the chocolate cupcakes:
- Preheat your oven – 180°C / 160°C fan / 350°F / gas mark 4 – 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 for 25-30 minutes 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.
For the Cadbury chocolate buttercream:
- 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.
- 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.
- Beat the icing vigorously until fluffy and noticeably lighter in colour.
- Once nicely whipped, either spread or pipe your icing onto your cooled cupcakes.
- Top and decorate the cupcakes with extra chocolate or whatever you like.
- Enjoy!
You may also like…
Cadbury Cookies
Milky Bar Cheesecake
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Mmmm made this recipe to the measurements and it rose and oozed over the tin. Needed to be separated into 16 cupcake sections instead of 12.
Do you use Large or medium eggs ?
I tend to use large eggs, perhaps I should list this in the ingredients!
Gonna try these out today
Yay! Let me know how they are if you do! 🙂 x
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!
Yes of course you can, thanks so much! Really appreciate you asking first too, have fun with it!
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
Thanks so much, I’ve noticed how popular they’ve been!