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Cadbury’s Cupcakes!

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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

Cadbury's Cupcakes!

Easy and Delicious Cadbury's Cupcakes! Chocolate Cupcake Sponge, Cadbury's Spread Filling, Cadbury's Chocolate Buttercream Frosting, and even more!
4.93 from 14 votes
Print Pin Rate
Category: Cupcakes
Type: Cupcakes
Keyword: Cadbury's, Chocolate
Prep Time: 30 minutes
Cook Time: 20 minutes
Cooling Time: 2 hours
Total Time: 2 hours 50 minutes
Servings: 12 People
Author: Jane's Patisserie

Ingredients

Cupcake Ingredients

  • 150 g Unsalted Butter/Stork
  • 150 g Light Brown Sugar
  • 3 Medium Eggs
  • 125 g Self Raising Flour
  • 25 g Cocoa Powder

Buttercream Ingredients

  • 125 g Unsalted Butter (room temp)
  • 250 g Icing Sugar
  • 150 g Cadbury Dairy Milk (melted)

Optional Extras

  • 12 heaped Tsps Cadbury Spread
  • Cadbury Dairy Milk Pieces
  • Cadbury Dairy Milk Buttons
  • Grated Chocolate

Instructions

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!

Notes

  • 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! 
Nutrition Facts
Cadbury's Cupcakes!
Amount Per Serving
Calories 351 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g75%
Cholesterol 90mg30%
Sodium 23mg1%
Potassium 77mg2%
Carbohydrates 42g14%
Fiber 1g4%
Sugar 33g37%
Protein 3g6%
Vitamin A 632IU13%
Calcium 26mg3%
Iron 1mg6%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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!

54 Comments

  • Lucinda
    June 30, 2020 at 7:50 pm

    Hello,

    I’ve brought some Cadbury Daim chocolate bars, could I use these in the recipes instead of the plain Cadbury? If so, would you recommend same amounts and doing the same as if it was plain chocolate
    ?
    Thank you x

    Reply
    • Jane's Patisserie
      July 1, 2020 at 2:02 pm

      The problem with that is that the Daim would melt but not fully and leave lumps, so it may be a weird texture – but otherwise it should be okay! x

  • Isabel
    June 28, 2020 at 9:45 pm

    Hi Jane,
    My family’s favourite chocolate is Cadbury’s Dark Milk, could I use this instead?
    Thank you!

    Reply
  • Amy
    June 21, 2020 at 7:59 pm

    Hi Jane
    Baked these yesterday – the cake was amazing but I did something majorly wrong with the buttercream, as soon as I put in the chocolate and mixed it turned into tiny balls and nothing like buttercream, any idea what I did please?
    I love your recipes I’m obsessed! Xxx

    Reply
    • Jane's Patisserie
      June 22, 2020 at 9:26 pm

      That sounds like it’s split – often adding a little boiling water can bring it back, or some whole milk! x

  • Sophie
    June 21, 2020 at 4:35 pm

    4 stars
    Hi jane, i made these this morning and they taste great but for some reason they did not rise very well. I am wondering why this happened as I followed the recipe (i did half if as i only wanted to make 6)

    Reply
    • Jane's Patisserie
      June 22, 2020 at 9:12 am

      Hiya – can I ask how you did half because of the eggs being three? That’s probably where it’s gone wrong! You would want to make 1/3 (one egg) or 2/3 (two eggs) so that all the proportions are correct!

  • Katie
    June 7, 2020 at 7:24 pm

    5 stars
    I made these today and they were soooooo good! The cake texture itself was lovely and not dry. I have a lot of butter icing left over so I’ve put it in the fridge but how long will this keep? I only made it this morning so if I were to make more cakes on Thursday could I use this icing? X

    Reply
    • Jane's Patisserie
      June 7, 2020 at 7:56 pm

      Hey!! Ahh yay! So buttercream typically lasts up to two weeks in the fridge! You’d want to let it come to room temp and then re-beat it for a bit x

  • Samantha
    June 5, 2020 at 9:57 am

    5 stars
    Hi Jane, I’m making these cupcake recipe into one 3 7” layer cake & with the extra mixture make cupcakes. I did read your reply to one lady saying the amount is required, but she doesn’t ask how long to bake it for? I assuming it’s on 180c but for how long. I hope you reply as I’m making it now for a birthday cake

    Reply
    • Samantha
      June 5, 2020 at 10:12 am

      5 stars
      Hi me again, just wanted to say, as a family we have made so many of your recipes & every single one of them, is throughly enjoyed by everyone. I’ve made Cadbury Cupcakes, Kinder Beuno cake, white chocolate & raspberry loaf cake, lemon posset, slutty brownies and the list goes on.

    • Jane's Patisserie
      June 5, 2020 at 10:31 am

      Hey! Ahh thank you so much! I’m so so glad they’ve all been a hit! Thank you for making them! xx

    • Jane's Patisserie
      June 5, 2020 at 10:34 am

      Hiya – sorry I just want to double check, is this a three layer 7″ cake? or just one layer of a 7″ cake? The timings will vary depending on cake size, and how many layers you are making and so on – but I’m not 100% sure on timings for 7″ cakes as I always make 8″!

    • Samantha
      June 5, 2020 at 11:15 am

      Hi Jane, I’ve sorted it. I made 3 x 7” layers & 24 cupcakes from trebling the above recipe. I baked the 7” cakes for 20mins & the cupcakes for 15-17mins. I had to put my fan oven on 160* as I’ve worked out my oven. I just thought if anyone else wanted to make a smaller, but taller. I’ll let everyone know, how it goes down with the birthday girl.

    • Jane's Patisserie
      June 5, 2020 at 12:40 pm

      Ahh amazing – thank you for the info!! x

  • Katrina
    May 22, 2020 at 4:56 pm

    Can I use half butter and half Philadelphia in this recipe, making it less sweet??

    Reply
    • Jane's Patisserie
      May 22, 2020 at 7:49 pm

      For the buttercream? I wouldn’t suggest that. If you wanted a cream cheese frosting I’d suggest looking at my post for that!

  • Jessica
    May 20, 2020 at 9:25 am

    Hi Jane

    I’d like to make some of your cupcakes but I can only get large eggs. Will this make a difference.

    Thanks

    Reply
    • Jane's Patisserie
      May 20, 2020 at 1:14 pm

      Hey – yes you will need to increase the other ingredients. I would use 175g butter, sugar, and 135g flour, 40g cocoa!

  • May
    May 10, 2020 at 8:09 pm

    Great recipe so happy how these turned out
    I am not the best at getting recipes correct but yours are so good I have tried a few now 😋
    Thanks

    Reply
  • Kate
    May 10, 2020 at 4:42 pm

    Love these but I’ve had a nightmare but the buttercream. My actual buttercream was lovely light and fluffy but now I’ve added the chocolate it’s gone solid even though I’ve mixed it in a off for quite a long time now. Help please!! Xx

    Reply
    • Jane's Patisserie
      May 12, 2020 at 1:03 pm

      The chocolate may have seized and solidified – adding in a bit of whole milk/cream should bring it back nicely!! x

  • Kayleigh Treadwell
    May 10, 2020 at 8:12 am

    Hello, would Allison’s wholemeal self raising flour still work for these cakes? I have been trying to get hold of self raising for 2 weeks now and this is all I’ve managed to get.

    Reply
    • Jane's Patisserie
      May 10, 2020 at 9:12 am

      Yes it will – it will just be a slightly different flavour due to the wholemeal!

  • Leah
    May 8, 2020 at 2:42 pm

    5 stars
    Hi Jane, your recipes are amazing! I’ve only just started to try baking using your recipes but really struggling with the icing! I couldnt squeeze it out of the piping bag barely at all it seems really stiff. Could I perhaps be over mixing?

    Reply
    • Jane's Patisserie
      May 8, 2020 at 3:03 pm

      Hey! It depends on the recipe. Such as with this one, you can add in 1-2tbsp whole milk/boiling water to help soften it slightly! Also, I find chocolate buttercream can’t be sat for too long before using otherwise it can firm up! x

  • Salma Begum
    May 4, 2020 at 11:10 pm

    Thx to Mrs Hinch I have now baked the orea drip cake for my daughter lockdown birthday and Cadbury’s cupcakes.

    Jane you are amazing! Easy recipes to follow and superb taste! Plz publish a book as I’m old fashioned and prefer a book to follow.

    Reply
  • Jemima Christmas
    May 4, 2020 at 8:27 pm

    5 stars
    Absolutely delicious! Such a nice flavour and texture…I always trust your recipes!!💕

    Reply
  • Nicole Lees
    May 4, 2020 at 4:45 pm

    5 stars
    Hello Jane, made these beauties today and these went down great. Kids absolutely adored them. Really easy recipe to follow, had to save the buttercream with a splash of milk but they are really lovely.

    Reply
  • Laura
    May 4, 2020 at 1:18 pm

    5 stars
    Hey Jane! What would you use as an alternative sugar for LB sugar? I am struggling to find LB at the moment. I have demerara, granulated and caster at home. Also I can find dark brown in the shops. Would any of these work as a replacement?

    Reply
    • Jane's Patisserie
      May 4, 2020 at 1:28 pm

      Caster Sugar or dark brown sugar are great swaps! x

  • Laura
    May 4, 2020 at 10:29 am

    5 stars
    I really enjoyed making these. I’ve slowly got back into baking after having my baby. I never used to be able to make nice cupcakes but your recipes are so easy to follow and come out delicious so thank you. My family found them very yummy as did I. I have made a few of your recipes now including the biscoff cupcakes and the lemon and Terry’s choc Orange cheesecakes 😊

    Reply
  • Monica
    May 3, 2020 at 11:24 pm

    5 stars
    Honestly loved making these and everything else I’ve made, you’ve made me love baking and I never thought I would, so thank you!
    Also would you be able to make a video of this? I would love to see how you made these as mine came out lovely but not as good as yours! Xx

    Reply
    • Jane's Patisserie
      May 4, 2020 at 8:16 am

      I will add these to my list to film, but I do have some other cupcake videos on there that may help!

  • Laura
    May 3, 2020 at 8:54 pm

    5 stars
    So easy to make – I made them with my 4.5 year old. Definitely the best chocolate cupcake we have made yet – tasted fab. Loved the icing, too.

    Reply
  • Paula O'Dell
    May 3, 2020 at 8:41 pm

    5 stars
    Made these yesterday, recipe is so easy to follow and cupcakes tasted amazing. All the family loved them

    Reply
  • Laura
    May 1, 2020 at 11:30 pm

    These look great, will definitely be trying these out.

    I baked your Caramac cupcakes yesterday and I had a bit of an issue with the sponge coming away from the baking cups (I’m using the cups from Iced Gems). Any idea why this might be? It seems like they are shrinking slightly once I’ve taken them out of the oven.

    Reply
    • Jane's Patisserie
      May 2, 2020 at 10:05 am

      That usually means that a cupcake hasn’t finished baking yet so the moisture makes it shrink away!

  • Mimi
    May 1, 2020 at 7:44 pm

    Hi Jane, I always have bad luck with any Chocolate buttercream I make, so hoping this one will work for me, it looks delicious! Going to try it out soon, I was wondering if I made the buttercream would it be ok to freeze and then de-frost when needed?
    Thanks 🙂

    Reply
    • Jane's Patisserie
      May 1, 2020 at 9:16 pm

      You can definitely freeze it, but I also find fresh buttercream is better – especially if you are struggling with it!

  • Amy
    May 1, 2020 at 6:27 am

    5 stars
    Oh my gosh! This is incredible! I made it yesterday and it is literally heaven in a cupcake. I cannot recommend this enough.

    Reply
  • Hamayil Ahmad
    April 30, 2020 at 9:42 pm

    5 stars
    Hello Jane. I made these cupcakes today and they were DELICIOUS. The only thing that I wanted to ask was that my buttercream was really grainy for some reason. Do you know how I could fix that or what might have gone wrong?

    Reply
    • Jane's Patisserie
      May 1, 2020 at 9:30 am

      It may have seized or split a little! This can happen for a number of reasons, but you can add in a small amount of whole milk, or boiling water and beat it out to bring it back!

  • Martha
    April 30, 2020 at 9:47 am

    I baked these last night and plan on decorating today. I had a little squeeze this morning and they are not as soft as i would have liked. What have i done wrong? 🙁

    Thanks in advance

    Reply
    • Jane's Patisserie
      April 30, 2020 at 1:18 pm

      They may just be a little over baked! Where did you store them though? if they were in the fridge that will have dried them out as cakes don’t often go in the fridge!

  • Emaan Masood
    April 30, 2020 at 5:53 am

    Jane Cadbury spread isn’t available in our country so what can be a substitute for it?

    Reply
  • Karen Beesley
    April 29, 2020 at 3:05 pm

    Could I use this mix to make 1 big cake? (Without the choc spread filling).

    Reply
    • Jane's Patisserie
      April 29, 2020 at 7:22 pm

      I usually say one batch of cupcakes (3 medium egg mix) makes one 8″ layer!

    • Emma
      May 2, 2020 at 9:45 pm

      I did these and they taste great but don’t look the best. I really love all of your recipes but I never choose the cupcake ones as I am sooo bad at icing! I looked at a quick video on how to do it but failed. Some videos showing you how would be great x

    • Jane's Patisserie
      May 3, 2020 at 9:26 am

      I do already make videos for my recipes, but as I have over 550, I can’t make a video for every recipe unfortunately! It’s worth having a look at my youtube channel and watching how I make chocolate buttercream.

  • Sienna
    April 29, 2020 at 8:56 am

    This is so bizarre but I made my own Cadbury’s cupcakes yesterday as a surprise for my family and I said to myself, I wish Jane did Cadbury’s cupcakes as she does basically ever brand, and then the next day you invent someee! I’m so happy yaayy :))) xx

    Reply

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