Galaxy Chocolate Cupcakes!

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Yummy Galaxy Chocolate Cupcakes with a Chocolate Cupcake Sponge, Galaxy Chocolate Buttercream Frosting. GALAXY HEAVEN!

Galaxy = yum. Chocolate = yum. Cupcakes = yum. Galaxy Chocolate Cupcakes?! Oh holy moly yum! I just can’t really cope with how good they are. Like, I am so proud of the photos of these cupcakes, because I think it shows how good these cupcakes are.

I thought these cupcakes deserved a good start, and that paragraph I think sums them up nicely. I am obsessed with them. They’re delicious, so chocolatey and heavenly. How many times can I say that before it gets boring?! Honestly? 

Anyway… the cupcakes. I decided to use my standard brown sugar chocolate cupcake sponge. It’s an easy basic sponge, plus cocoa powder. They’re still light and delicious, and I use them in so many recipes – including my Toblerone Cupcakes!

If you wanted a richer and more indulgent cupcake mix however – I one hundred percent recommend using my Chocolate Fudge Cupcake recipe. They’re gooey, so fudgey, and purely epic. However, I understand that not everyone wants to go through that faff of the recipe, so I went for a basic on for these bad boys!

As usual I used my all time favourite baking cups from Iced Jems. The good thing about them is that they’re so easy to use, and she sells so many of them there is always ones to suit your theme! I used the brown polka dot baking cups as the brown colour fit the chocolate theme! 

Like me, you can put some chopped galaxy throughout the cupcake – but its completely optional. You have enough galaxy in the buttercream and decoration that you definitely don’t need it – but I just love going a little overboard on a flavour theme! As you all well know… 

As you can get the darker galaxy collection now, I used half of that and half of the regular galaxy in the buttercream frosting, but either work perfectly. It’s why the buttercream frosting is slightly darker – but don’t worry.. it tastes perfectly like Galaxy still!

I used my favourite 2D closed star piping tip for the frosting – as I am just obsessed with the swirl it creates. a 1M open star piping tip also works really well though. I always use ‘medium’ size piping tips in general, apart from a couple which are large. 

I sometimes get comments saying how are my swirls so good, when others come out looking a bit like spaghetti, and that’s because a lot of piping tips that are sold in places such as supermarkets are much much smaller than the ones I use. 

For the decoration I use a couple of chunks of galaxy chocolate, a galaxy counter, and my favourite bronze crunch sprinkles. I was going to do a drizzle of galaxy chocolate… but I might have eaten the spare required for that job. My bad. 


Galaxy Chocolate Cupcakes!

Yummy Galaxy Chocolate Cupcakes with a Chocolate Cupcake Sponge, Galaxy Chocolate Buttercream Frosting. GALAXY HEAVEN!
4.95 from 17 votes
Print Pin Rate
Category: Cupcakes
Type: Cupcakes
Keyword: Chocolate, Galaxy
Prep Time: 20 minutes
Cook Time: 20 minutes
Decorating Time: 20 minutes
Total Time: 1 hour
Servings: 12 Cupcakes
Author: Jane's Patisserie



  • 150 g Unsalted Butter/Stork
  • 150 g Light Brown Sugar
  • 120 g Self Raising Flour
  • 30 g Cocoa Powder
  • 3 Medium Eggs
  • 100 g Galaxy Chocolate (chopped)


  • 150 g Unsalted Butter (not stork)
  • 300 g Icing Sugar
  • 175 g Galaxy Chocolate (melted)


  • Galaxy Chocolate
  • Galaxy Counters
  • Sprinkles


For the Cupcakes

  • Preheat your oven to 180C/160C Fan, and get your 12 cupcake cases ready.
  • Beat together your butter and sugar, until light and fluffy.
  • Add in the flour, cocoa powder and eggs and beat until a lovely cake mix is formed!
  • Fold through the chopped galaxy chocolate!
  • Split evenly between the 12 cases, and bake in the oven for 17-20 minutes. I bake mine for 18 minutes!
  • Once baked, leave to cool fully.

For the Buttercream

  • Make sure your unsalted butter (not stork) is at room temp.
  • Beat your butter until smooth.
  • Add in the icing sugar and beat again!
  • Add in your melted galaxy chocolate and beat till a lovely buttercream is made. If it's a little stiff, add in 1-2tbsp of boiling water. Only do this is essential!

For the Decoration

  • Pipe your buttercream onto the cupcakes with your favourite piping tip - I use a 2D closed star piping tip.
  • Add on some galaxy chocolate - I did two chunks of galaxy chocolate and a galaxy counter per cake, and then sprinkled on my favourite sprinkles.
  • ENJOY!



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About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Kerryann
    April 13, 2021 at 12:04 am

    I was scrolling this afternoon looking for a quick cupcake recipe to make with my children and came across these beauties!! Really easy to make and taste super delicious and I haven’t put the topping on yet!

    • Jane's Patisserie
      April 13, 2021 at 12:27 pm

      Hey! Yayy I am so pleased you all enjoyed them xx

  • Karen Cullen
    March 22, 2021 at 1:02 pm

    Hi Jane, what cocoa powder do you recommend for your chocolate cakes? I wouldn’t want the rich creaminess of the galaxy chocolate to be taken away with an over powering bitter cocoa powder.

    • Jane's Patisserie
      March 22, 2021 at 3:50 pm

      I use Barry cacao 100% – but I find it is delicious so doesn’t over power x

  • Gemma Quinn
    March 3, 2021 at 5:38 pm

    5 stars
    Hi Jane, I made these for a friend and they went down really well. My question is how do I adapt the recipe for a 10″ square cake tin? Would I be able to adapt the galaxy buttercream to a fudge cake frosting?

    • Jane's Patisserie
      March 3, 2021 at 8:10 pm

      Hiya! So I normally say one batch of cupcakes makes 1x 8″ round cake – so a 10″ square I would actually double the recipe (not sure on bake time though but maybe like an hour at 150fan? x

  • Grace Macdonald-cain
    February 28, 2021 at 8:05 pm

    Hi I’ve made these before and making these again now. But I don’t have any galaxy chocolate for the buttercream could I make this with normal milk chocolate? Hopefully you will seen this soon. Many thanks.

  • Gillian Downey
    February 2, 2021 at 5:28 pm

    5 stars
    Ive these for my kids a few times now and they love them….can i make them gluten free by changing the flour and using xantham gum? Would it work ok? Thanks Gill

    • Jane's Patisserie
      February 2, 2021 at 6:52 pm

      Yes!! As long as you double check all other ingredients as well obviously it works perfectly! x

  • Kirsty
    January 18, 2021 at 9:36 am

    5 stars
    My dad isn’t a huge chocolate fan but he does enjoy a galaxy chocolate bar. I made these for him for Fathers Day and he was very happy with them.

  • Angie
    January 5, 2021 at 9:57 pm

    How can I change the ingredients to cake a birthday galaxy cake rather than cup cakes

    • Jane's Patisserie
      January 6, 2021 at 9:51 am

      I usually say one batch of cupcakes makes one 8″ cake that takes about 35 minutes to bake x

  • Gill
    December 27, 2020 at 9:32 am

    4 stars
    Jane, I don’t know what I’m doing wrong, my buttercream on these is so much lighter than yours every time I make them. Can I substitute some of the icing sugar for Cocoa to make it darker? Would 20g do it?

    • Jane's Patisserie
      December 27, 2020 at 9:35 am

      You can do, but all photos will look a bit different to the end result, and as mentioned I used some of the darker collection in the buttercream as its what I had so that will have done it. x

  • Ana Clara
    December 8, 2020 at 6:32 pm

    I loved the recipe, I really like brown sugar but I never tried it on the cupcake. I will make the recipe and it will surely be successful !! Thank you!

  • Sarah
    October 31, 2020 at 3:31 pm

    5 stars
    Hi Jane,
    I was wondering if i could leave out the galaxy chunks since i just want a plain chocolate cake recipe.

  • Sam
    October 21, 2020 at 8:51 pm

    These look amazing!
    I want to make this into a birthday cake tomorrow in 3 9 inch tins would I still just triple the recipe and do you have an idea how long I would have to cook for thank you!!

    • Jane's Patisserie
      October 22, 2020 at 3:14 pm

      Unfortunately I don’t usually bake 9″ cakes so I am insure on timings I am afraid, but yes I would say at least triple it, maybe even x4?

  • Liza
    October 13, 2020 at 6:15 pm

    Hi Jane recipe looks amazing! I was looking to bake these but in a 3 8inch cake tins. I was wondering would I need to triple the ingredients please? If yes would that also be for the buttercream if I was to cover the sides and have inside too please? Thank you xx

    • Jane's Patisserie
      October 13, 2020 at 9:48 pm

      Yes tripling would be good – bake the layers for about 35 minutes! And 3x buttercream would be good! x

  • Gillian
    October 7, 2020 at 3:59 pm

    Hi Jane!

    I’ve just made these cupcakes, haven’t tried them yet but they look good. 🤞🏽 Just wondering if I can save the leftover buttercream? If so, how would I store it?

    There is so much left over I just can’t bring myself to throw it away. Not too sure why so much leftover, though I’ve a feeling it’s because I’m so rubbish at piping cupcakes! 🤦🏼‍♀️

    • Jane's Patisserie
      October 8, 2020 at 9:42 am

      You can keep buttercream in the fridge for two weeks, or freeze for three months! Both ways the buttercream needs bringing back to room temperature and then re-mixing! X

  • Janiz Djafer
    October 5, 2020 at 10:17 am

    5 stars
    Hi, I love all your recipes! What if you only wanted to make 6?

    • Jane's Patisserie
      October 5, 2020 at 12:11 pm

      You can try and half the recipe but because of the eggs I usually say it’s easier to use 2/3 of the recipe (so a two egg mix) and just put a bit more mix in each cupcake, or have 1-2 spare cupcakes!

  • Charlotte
    August 28, 2020 at 10:36 am

    5 stars
    Hi Jane can you freeze the sponge once you have baked it?

  • Jacqueline Pratley
    August 21, 2020 at 10:31 pm

    5 stars
    Ive made these galaxy cupcakes today, smell and look delicious , thank you for sharing your recipes,👍👌

  • Emma McBurney
    August 3, 2020 at 2:08 pm

    5 stars
    Fabulous recipe, thank you! I used a mix of galaxy and the darker galaxy for the icing and it was yummy!
    Also I didn’t have any brown sugar so just used caster sugar and it still worked well 🙂
    Just wondering, with the chopped galaxy in the cupcake, how finely do you chop?

    • Jane's Patisserie
      August 3, 2020 at 2:25 pm

      I chop don’t chop the pieces that finely really, about 1cm pieces I guess?!

  • Rohini Takhar
    July 25, 2020 at 11:12 am

    Hi Jane I was wondering if you have a recipe using fresh cream instead of butter cream that would still give me the effect you have for the galaxy cup cakes. My family aren’t keen on butter cream.

    • Jane's Patisserie
      July 25, 2020 at 2:17 pm

      Just whip 300ml double cream with 2tbsp of icing sugar!

  • Sam
    July 4, 2020 at 11:17 pm

    Hi Jane, if I just wanted to make 4, what would be recipe? Like how many eggs etc? Xx

  • Chanel Phillips
    July 3, 2020 at 2:49 pm

    Could i use Galaxy Carmel for inside the cupcake and for decoration? xx

  • Gracie Cain
    June 17, 2020 at 10:00 pm

    Hey! I’ve used this recipe before for cupcakes how would I make this a three layer cake made in 7inch tins. This is for a birthday on Saturday?

  • Alishia
    June 16, 2020 at 3:54 pm

    Hi Jane!

    I’ve done a few of your amazing cheese cakes recently, however this weekend I’m attempting a 3 tier cake, and I’d love to use this galaxy buttercream, how much of each ingredient would I need please for a 3 tier cake?

    Thanks in advance xx

    • Jane's Patisserie
      June 16, 2020 at 9:25 pm

      Hiya – that depends on if you are just filling the layers, or the sides as well. But probably 3x!

    • Alishia
      June 17, 2020 at 2:45 pm

      Sides as well!.. thank you! 3x it is!


  • Lois F
    May 29, 2020 at 9:34 pm

    5 stars
    I absolutely love this recipe! Make it every week 😋 my question is could it be changed from cupcakes to a 2 tier cake?

    • Jane's Patisserie
      May 30, 2020 at 4:32 pm

      Ahh yay! Yes you can – I usually say one batch of cupcakes makes one layer of an 8″ cake!

  • Molly
    May 23, 2020 at 9:44 pm

    5 stars
    Absolutely loved these! When I made the buttercream, it was really runny. It kept dripping out the piping bag, was my butter too soft maybe? Thank you, molly x

    • Jane's Patisserie
      May 24, 2020 at 8:55 am

      What type of butter did you use? xx

    • Molly
      May 24, 2020 at 2:56 pm

      Most likely the wrong one 😂 I’d used a block of unbranded unsalted butter for the main recipe but I’d run out of what I had been using by the time I got to the buttercream. I ended up using a Lurpak spread but it was sooo soft! Like, runny soft. X

    • Jane's Patisserie
      May 24, 2020 at 3:06 pm

      Hey! Yes that will have been the problem – you must use block unsalted butter for buttercream! If anything, lurpack would work for the sponge, but it’s too soft for buttercream! sorry!! x

  • Berenice
    May 17, 2020 at 12:59 pm

    5 stars
    Love them my first batch I doubled the recipe popped them in the oven then realised I had only put 3 eggs in 🙈🙈🙈 2nd attempt worked much better xx

    • Jane's Patisserie
      May 17, 2020 at 3:43 pm

      Hahah oh gosh!! I’m glad the second batch worked well! x

  • Katie
    May 3, 2020 at 10:49 pm

    I can even begin on these recipes. They are fool proof! And so so delicious!

  • Catherine
    April 21, 2020 at 6:56 pm

    5 stars
    I would love to make this into a 3 layer cake, what amount do you advise multiplying the recipe by? thanks x

    • Gillian
      July 4, 2020 at 2:07 pm

      5 stars
      I made these and they were absolutely delicious, everyone loved them! I’m just wondering how you got the colour of your icing to be such a wonderful dark colour, I followed the recipe as above and mine just looked a little pale but then maybe it’s just the difference of the photographs or something?

    • Jane's Patisserie
      July 4, 2020 at 6:59 pm

      Hey! No as mentioned on the post I used some of the darker collection of galaxy which is why it’s darker! x

  • Charlie
    March 30, 2020 at 8:11 pm

    Hi, stupid question perhaps but if I wanted to half the recipe, how many eggs would I need to use?

    • Jane's Patisserie
      March 31, 2020 at 10:29 am

      You can easily either do 1/3, or 2/3, but half is hard. A full batch uses three eggs, so you can’t really use 1.5 eggs.

    • Charlie
      March 31, 2020 at 4:22 pm

      Ok, thank you. I tried the recipe today but used dairy milk chocolate instead of galaxy as I didn’t have any and it was lovely – thank you! x

  • Charlie
    March 30, 2020 at 7:36 pm

    Hi Jane, could you please let me know whether this recipe would be suitable for a tray bake (30x20cm tin)?

    • Jane's Patisserie
      March 31, 2020 at 10:30 am

      Hey – you can do, but the ingredients will change quite a lot – have a look at my G&T traybake for a guide of ingredient amounts.

  • Rayne
    February 27, 2020 at 6:37 am

    5 stars
    Love this recipe if I wanted to make 18 though could I just half the ingredients and add them to the original recipe ? Thank you! xx

  • Lili
    February 9, 2020 at 11:28 am

    5 stars
    Made these!! Another fab recipe!!

  • Anabela
    January 31, 2020 at 11:53 pm

    5 stars
    Amazing 😋

  • Ellen Hickey
    January 31, 2020 at 8:00 pm

    Hi Jane, I love all your recipes you are truly amazing, I am just wondering where you buy your galaxy dark chocolate?

    • Jane's Patisserie
      February 1, 2020 at 9:59 pm

      I’ve bought it in Tesco before, but you can buy it online!

  • Helen
    January 29, 2020 at 10:40 am

    Cooking these ASAP. Can I replace the s/r flour with gluten free s/r flour. X

  • Amanda
    January 29, 2020 at 8:21 am

    Can’t wait to try these Jane, thank you for all your lovely recipes they are always delicious xx


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