Hot chocolate cupcakes made with drinking chocolate powder and crowned with milk chocolate buttercream are exceptionally tasty, easy to make and appealing to all ages. These hot chocolate-themed Cadbury cupcakes cry out to be dressed up with numerous chocolate goodies for the ultimate indulgence.
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These hot chocolate cupcakes are a spin-off from my drinking chocolate cake. I’ve used Cadbury hot chocolate powder directly in the cake batter and topped them with milk chocolate buttercream to make an incredibly delicious Cadbury cupcake.
Of course, depending how you top them, you could call these hot chocolate cupcakes anything from Cadbury Flake cupcakes through to Dairy Milk cupcakes, Mini Egg cupcakes or even Wispa cupcakes. In fact, there are so many options when it comes to adding on Cadbury chocolates for decoration that I’ve included a section dedicated to this topic further down in this post.
If you adore chocolate-themed bakes and treats then don’t miss my recipes for Ferrero Rocher cake, Raffaello cake, Malteser hot chocolate, Terry’s chocolate orange hot chocolate or Milkybar white chocolate liqueur.
Why you’ll love these little cakes
- Fun: these little cakes are extremely kid-friendly.
- Versatile: they can be decorated for everyday enjoyment or turned into themed treats for Easter, Christmas or other special occasions.
- Taste: the use of Cadbury drinking chocolate in the sponge cake batter and the topping of milk chocolate buttercream makes these hot chocolate cupcakes less intensely rich than typical chocolate cupcakes.
- Appearance: again, the ingredients and options for adorning these Cadbury cupcakes make them quite eye-catching.
Ingredients notes
Cadbury’s Hot Chocolate (paid link): this powder is essential for these cupcakes. It adds the perfect level of sweet and milky chocolate flavour to the sponge.
Please don’t use Cadbury Highlights chocolate powders. Baking with this product can yield unsatisfactory results. These Cadbury cupcakes are indulgent treats, so there’s no point in risking inferior results by using skinny chocolate powder.
Please also avoid the version of hot chocolate that is designed to be mixed with hot water rather than milk. Again, I’ve not tested the recipe with this product.
Milk chocolate: to be truly in keeping with the theme of these hot chocolate cupcakes, use only Cadbury’s Dairy Milk chocolate when making the topping. The recipe for this milk chocolate buttercream has been developed with this chocolate in mind. It includes less icing sugar to counterbalance the sweetness of this chocolate and a dash of cream to amplify its creamy nature.
Soured cream: this ingredient helps create a deliciously moist and soft texture to the sponge cakes. Leftover soured cream can be used in my blackcurrant cake or my Biscoff cheesecake.
Decorations: this is the place to have some fun and make these Cadbury cupcakes your own. I quite enjoy creating Flake cupcakes or Mini Egg cupcakes, but when I come to creating a video for them shortly, I’ll be showcasing other Cadbury goodies.
Step by step instructions
These Cadbury chocolate cupcakes are very easy to make and the milk chocolate buttercream is a delight.
- Place 10 cupcake cases into the holes of a cupcake baking tin.
- Use electric beaters to cream the butter and sugar together until light and fluffy.
- Beat in the eggs, one at a time.
- Mix in the buttermilk and vanilla extract.
- Sieve the flour, baking powder and the hot chocolate powder into the butter mixture.
- Mix it in until just combined and no streaks of flour remain.
- Divide the mixture between 10 cupcake cases and bake for around 18 minutes until well risen and the sponge pops straight back when pressed lightly (or a cocktail stick poked into the centre comes out clean). Let them cool completely.
- Roughly chop the chocolate and melt it either over a Bain-Marie or in the microwave on low heat in 15-second bursts. Stop heating when a few lumps still remain then stir until smooth and set aside to cool for 5 minutes.
- Beat the butter until smooth. Sieve the icing sugar in, a little at a time, beating well between each addition.
- Mix in the vanilla extract.
- Take 1 spoonful of the buttercream and quickly beat it into the melted chocolate. It will firm-up quickly and take on a dull appearance.
- Transfer the chocolate mix to the buttercream and beat until smooth.
- Finally, pour the cream into the bowl and beat once more until everything is smooth and creamy.
- Either pipe or spread the buttercream on top of the cakes are decorate as desired (see further down for ideas).
Expert tips
- Using grams and digital kitchen scales (paid link) is the most accurate way to measure ingredients for baking.
- There are a number of different sizes for paper cupcake cases in the UK (fairy cakes (small cupcakes), standard cupcakes and muffin-sized cases (large cupcakes). This recipe creates 10 cupcakes using (paid link) standard cases (with 50mm base and at least 30mm depth). You can use different size cases, but the number of cupcakes you can make from the recipe will vary.
- Each ingredient has its place and purpose in this recipe for hot chocolate cupcakes. Leaving things out or making substitutions is not advisable. If in doubt about something please send me a message, I may be able to advise before baking commences.
- When melting the chocolate for the milk chocolate buttercream do so cautiously. It is very easy to overheat Cadbury Dairy Milk chocolate, causing it to seize and/ or burn. I melt mine in a microwave (low-moderate heat) in 15-second bursts of power, stirring as the chocolate melts.
- Let the cupcakes cool completely before topping with the buttercream. If they are still warm then it will melt.
Frequently asked questions
No, hot chocolate powder is not the same as cocoa powder. Hot chocolate powder is a blend of cocoa powder, sugar and flavourings. For this reason, the two products should not be used interchangeably in recipes.
No, hot chocolate flakes are not a suitable substitute for the hot chocolate powder in this recipe. The powder blends into the cake batter whereas hot chocolate flakes would melt as the batter bakes.
Store your hot chocolate cupcakes in an airtight container at room temperature for up to 3 days.
I recommend following recipes devised by seasoned vegan and gluten-free bakers rather than trying to adapt this recipe. For vegan hot chocolate cupcakes head to The Loopy Whisk. And for gluten-free hot chocolate cupcakes try the recipe from Gluten-Free Alice.
How to decorate Cadbury cupcakes
- Cadbury Flake cupcakes: you’ll need 3 full-sized flakes to top your cupcakes (cut each one into 4…. cook gets to eat the two spare pieces.
- Mini Egg cupcakes: top each cake with at least 3 Mini eggs
- Creme Egg cupcakes: pick up a packet of mini Cadbury Creme eggs.
- Dairy Milk cupcakes: wedge a square of this classic chocolate into the Dairy Milk chocolate buttercream.
- Buttons cupcakes: poke several into the buttercream at wonky angles
- Cadbury Milk Tray cupcakes: a bit of a treat here for special occasions. Just press one of those Milk Tray choccies lightly into the buttercream.
- Cadbury Roses cupcakes: it’s your choice whether to unwrap the Roses or to keep them wrapped for a pop of colour.
- Cadbury Heroes cupcakes: open a box of Heroes chocolates and create a variety of Cadbury cupcakes including Twirl, Crunchie, Wispa and Fudge. Again, unwrapping the chocolate is optional.
Variations
- Hot chocolate-themed cupcakes: top with vanilla buttercream, a drizzle of chocolate sauce and a stick of Cadbury Flake for the ultimate hot chocolate rendition.
- Marshmallow buttercream: marshmallows play a big part in decadent hot chocolate drinks, so why not swap the milk chocolate buttercream for marshmallow buttercream? Don’t forget a few mini marshmallows for decoration.
- Baileys: for a grown-up twist to your hot chocolate cupcakes swap the milk chocolate buttercream for white chocolate mascarpone frosting laced with Baileys Irish Cream liqueur. Serve them with a Baileys hot chocolate.
- Peppermint: add a few drops of peppermint extract to the buttercream to create peppermint hot chocolate cupcakes
- Christmas: add a mini candy cane to your adornments for a splash of festive fun.
More cupcakes to enjoy
Have you made these hot chocolate cupcakes? Please let me know how you got along by leaving a comment or rating below. And if you’re on Instagram, please post a picture and tag me (@jane_littlesugarsnaps), so I can see how you decided to garnish them?
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📖 Recipe
Hot Chocolate Cupcakes (Cadbury Cupcakes)
Equipment
- 12 Hole Cupcake Tin
Ingredients
For the cupcakes
- 120 g Butter or baking margarine room temperature
- 100 g Caster sugar
- 2 Eggs large, free-range
- 2 tablespoons Soured cream or Greek yoghurt
- 1 teaspoon Vanilla extract
- 100 g Plain flour all-purpose
- 45 g Cadbury Hot chocolate powder
- 1 teaspoon Baking powder
For the buttercream
- 120 g Butter room temperature
- 180 g Icing sugar
- 1 teaspoon Vanilla extract
- 120 g Cadbury Dairy Milk chocolate
- 60 ml Double cream
Optional Garnish
- 2½ Cadbury Flake bars
Instructions
Make the cupcakes
- Place 10 cupcake cases into the holes of a cupcake baking tin and preheat the oven to 180℃/ 350℉
- Use electric beaters to cream the butter and sugar together until light and fluffy.
- Beat in the eggs, one at a time.
- Mix in the soured cream and vanilla extract.
- Sieve the flour, baking powder and the hot chocolate powder into the bowl and mix it in until just combined and no streaks of flour remain.
- Divide the mixture between the cupcake cases and bake for around 18 minutes until well risen and the sponge pops straight back when pressed lightly (or a cocktail stick poked into the centre comes out clean).
- Let them cool completely.
Make the buttercream
- Roughly chop the chocolate and melt it either over a Bain-Marie or in the microwave on low heat in 15-second bursts. Stop heating when a few lumps still remain then stir until smooth and set aside to cool for 5 minutes.
- Beat the butter until smooth. Sieve the icing sugar in, a little at a time, beating well between each addition.
- Mix in the vanilla extract.
- Take 1 spoonful of the buttercream and quickly beat it into the melted chocolate. It will firm-up quickly and take on a dull appearance.
- Transfer the chocolate mix to the buttercream and beat until smooth.
- Finally, pour the cream into the bowl and beat once more until everything is smooth and creamy.
- Either pipe or spread the buttercream on top of the cakes.
- Chop each Flake bar into 4 pieces and wedge a piece into the top of each cupcake
Notes
- Using grams and digital kitchen scales is the most accurate way to measure ingredients for baking.
- There are a number of different sizes for paper cupcake cases in the UK (fairy cakes (small cupcakes), standard cupcakes and muffin-sized cases (large cupcakes). This recipe creates 10 standard-sized cupcakes (in cases with 50mm base x 30mm depth). You can use different size cases, but the amount of cupcakes you can make from the recipe will vary.
- Each ingredient has its place and purpose in this recipe for hot chocolate cupcakes. Leaving things out or making substitutions is not advisable. If in doubt about something please send me a message, I may be able to advise before baking commences.
- When melting the chocolate for the milk chocolate buttercream do so cautiously. It is very easy to overheat Cadbury Dairy Milk chocolate, causing it to seize and/ or burn. I melt mine in a microwave (low-moderate heat) in 15-second bursts of power, stirring as the chocolate melts.
- Let the cupcakes cool completely before topping with the buttercream. If they are still warm then it will melt.
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