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Easy and Delicious Cadbury’s Cupcakes! Chocolate Cupcake Sponge, Cadbury’s Spread Filling, Cadbury’s Chocolate Buttercream Frosting, and even more!
So yeah, to describe these cupcakes you have to say Cadbury’s quite a few times… but I’m not sorry. HELLO CADBURY’S CUPCAKES. Honestly, I question why I hadn’t done these sooner?! It’s mad! How could I have not done these sooner?!
Anyway – here they are. Here are the BEST Cadbury’s Cupcakes you will ever find. I’m a little nervous to say that in all honesty, as Cadbury is such an iconic brand. Dairy Milk, in particular, is the dreamiest of dreamy.
Every now and again, people will say how Dairy Milk just doesn’t taste the same anymore – and I just don’t get it. Dairy Milk still tastes EPIC. I love it, I always have – and melting it to dip strawberries in is my favourite quick dessert ever.
However, so many of you have been asking for a Cadbury’s Cupcake – and here it is! It’s got so much Cadbury goodness in it, you will want to make them over and over, and not share them with anyone! Although, I do recommend to share… that’s a lot of cake for one person.
For the sponge, I used a basic chocolate sponge – I used Bournville cocoa powder this time, as it’s Cadbury’s! You can, of course, use other cocoa powder – all cocoa powder will work. However, I would not recommend using Cadbury’s hot chocolate powder. Whilst the hot chocolate powder makes the best hot chocolates, it’s not the best for cakes.
I used these gorgeous purple baking cups from Iced Jems, as I wanted to stick with the purple theme. I adore the iconic purple colour of Cadbury’s. Obviously, you can use any cupcake cases you want as well – I just adore baking cups these days. You can use a flat tray to bake them, they unfold and make their own little cupcake plate – and they’re damn cute.
As a completely optional part of this recipe, I decided to core out the cupcakes and fill it with Cadbury’s spread. Oh, holy moly it’s so good. Adding the spread to a cupcake is an easy way to make the cakes slightly over the top, but completely and utterly epic. The Cadbury’s spread is smooth and delicious – but you can use whatever spread you want! Or, you can just leave it out!
For the buttercream, I used melted Dairy Milk chocolate. Honestly, can you make Cadbury Cupcakes and not use dairy milk for the buttercream?! I mean.. you can. You could use more of the spread, or even use the Bournville cocoa powder instead – but I loved using the melted Dairy Milk.
When using Dairy Milk, or any melted chocolate in a buttercream you want to make sure your buttercream is lovely and fluffy and perfect before adding in the melted chocolate. You want to add in cooled melted chocolate, and then it’s perfect. It’ll create a lovely buttercream! If you ever get in the situation where your chocolatey buttercream becomes grainy for example – a splash of whole milk or cream is best to bring it back!
For the decoration, I couldn’t help but use my trusty 2D Closed Star Piping tip – it will always create my favourite swirl, and I will always be obsessed with it. You can use a 1M piping tips instead, or even a jumbo round piping tip to create lovely toppings though. Basically, using a good quality piping tip, that is big enough, will make your cupcakes look great.
I then just topped my Cadbury’s Cupcakes with a couple of pieces of Dairy Milk and a Dairy Milk Button, and then I grated on some chocolate. You can drizzle some melted chocolate, you can leave it all off, you could add on 10 buttons… it’s completely up to you! I hope you love these cupcakes as much as I do! x
- 150 g Unsalted Butter/Stork
- 150 g Light Brown Sugar
- 3 Medium Eggs
- 125 g Self Raising Flour
- 25 g Cocoa Powder
- 125 g Unsalted Butter (room temp)
- 250 g Icing Sugar
- 150 g Cadbury Dairy Milk (melted)
- 12 heaped Tsps Cadbury Spread
- Cadbury Dairy Milk Pieces
- Cadbury Dairy Milk Buttons
- Grated Chocolate
For the Cupcakes!
- Heat your oven to 180C/160 Fan/350F and line a cupcake/muffin tin with 12 cases or put 12 Baking Cups onto a flat tray!
- Beat the butter/stork with the Sugar until fluffy, add in the eggs, self-raising flour and cocoa powder with the butter/sugar mix until well combined.
- Split the mixture between the cupcake cases evenly.
- Bake in the oven for 17-20 minutes until baked through. Leave to cool fully on a cooling rack!
For the Buttercream!
- Melt your Dairy Milk till smooth - I do this in the microwave, but you can also do this in a double boiler.
- Beat the butter for a couple of minutes to really loosen it – Gradually add the icing sugar on a slow speed until it is combined then speed the mixer up and beat for 3-4 minutes until fluffy and smooth.
- Add the melted chocolate to the buttercream and mix again - till smooth!
For the Decoration!
- Core our the middle of the cupcakes, and add in your heaped teaspoons of the spread. Either push the cut out pieces back into the cupcakes, or eat them.
- Using a 2D Closed Star Piping Tip, pipe the buttercream onto the cupcakes like an ice-cream at the beach looks so its the perfect ratio of buttercream to cake.
- Once iced add on some pieces of Dairy Milk, or buttons, or grated chocolate - or do all three like me!
- I used a 2D Closed Star Piping Tip to decorate my cakes as they get the nice swirl! And I used some Purple Regular Baking Cups from Iced Jems as the purple is like Cadburys!
- These will last for 3 days in an airtight container!
- You can use cocoa powder instead for the buttercream but using 150g of butter, 300g of icing sugar, and 30g of cocoa powder instead of the melted chocolate
- You can also use some of the dairy milk spread instead - swap the melted chocolate for the spread!
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