Hot Chocolate Cupcakes (Cadbury Cupcakes)

Close up of a hot chocolate cupcake with milk chocolate buttercream and Cadbury Flake.

5 from 2 votes

Hot Chocolate Cupcakes (Cadbury Cupcakes)

Hot chocolate cupcakes made with hot 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.

Prep Time30

Cook Time20

Total Time50

Course: Dessert, Snack

Cuisine: British, Worldwide

Diet: Vegetarian

Servings:

Calories: 460kcal

Author: Jane Coupland

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.

Nutrition