April 29, 2020
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!
Cadburys cupcakes
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.
Dairy Milk
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.
Sponge
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.
Baking cups
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.
Hidden filling
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!
Buttercream
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!
Decoration
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!
Ingredients
Cupcake Ingredients
- 150 g unsalted butter
- 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 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 until 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 then gradually add the icing sugar on a slow speed until it is combined.
- Speed the mixer up and beat for 3-4 minutes until fluffy and smooth.
- Add the melted chocolate to the buttercream and mix again until 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!
ENJOY!
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J x
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Hi can I make these gluten free by just using gluten free flour?
Hiya! This should be fine – just be sure to check all other ingredients and add xanthan gum if your flour does not already contain it. Hope this helps! x
My cases always separate from the cakes, I’ve changed the cases and bought new tins. I’ve tried leaving it in the tin for a minute then on to a rack and also tried leaving it in the tin for longer before going on to the rack, also left them in the oven for longer and less time just don’t know what it is
Hiya! Sometimes this can be due to poor quality cases. Hope this helps! x
Hiya Jane do we not need to put milk in the cupcakes. I always thought you add milk I’m making there cupcakes today.
Thankyou
Hiya! No, follow the recipe for the best results. Hope this helps! x
Hi Jane,
I was looking to bake a dairy milk drip birthday cake for my brother and was wondering how much of the melted chocolate would I need for the buttercream please?
It would be 3 layered one.
Thank you x
Hi Jane I’ve just made the buttercream as your recipe omg it’s amazing! I’ve made it 3 days in advance though as wanted to know it would be good and not have a disaster at last minute as I’m making the cupcakes for a child’s birthday! Can the cadbury buttercream be stored in airtight tub in fridge for 3 days? Thank you in advance x
Hiya! Personally I would just make it fresh – as after storing in the fridge, you will have to bring it back to room temp and re-beat as it will solidify! Hope this helps! x
Hi Jane,
I have done two lots of your brownies & the NYC chocolate chip cookies & all went down really really well. I would recommend to anybody.
I have never made a cupcake in my life but have bought some of the cup cases you suggested & so now ready to try some. I thought I would start with these Cadbury ones first.
I wonder about putting a square of chocolate pushed into the cupcake before baking. Do you think this would work?
Secondly instead of buttercream on top could I mix whipped double cream with the melted chocolate & pipe that on?
Alternative might be to make a ganache & put a bit in the scooped out cake then simply spread over the top?
Thanks in anticipation of your advice.
Hiya! You could try a square in the cupcake, but it will solidify after baking. Ganache would be a great alternative but I would not recommend using Cadburys in a ganache! Hope this helps! x
These cupcakes taste amazing! I was worried the chocolate spread in the middle would be too much but honestly it just makes them even better. I used Cadbury caramel and chocolate spread as that was what I had in the cupboard. I was debating swapping the melted chocolate in the buttercream for cocoa powder instead (as that’s how I’ve always made buttercream and was worried something would go wrong) but I’m so pleased I didn’t as the melted chocolate made the buttercream so smooth and wonderfully chocolatey. Perfection!
Hi can your freeze the cupcakes while filled or freeze unfilled?
Hi Jane,
I absolutely love this recipe and always goes down a hit! Can this be made into a 2 layer 8” inch cake, if so what would the ingredients increase to?
Abi x
Hello, Ahh I am so pleased. yes just double the recipe!xx
Thanks Jane! Would this make it a 2 layer or 3? Xx
2 x
Thanks Jane, do you know roughly how tall this might be? Also would it be possible to make with a 275g or 250g mix? X
Hi,
I’m just wondering would this buttercream recipe be good to cover a 4 layer vanilla sponge (your white chocolate drip cake recipe) or would one with just coco powder be better texture wise? Love your recipes, thank you!x
Hey! Just cocoa powder would work better. Thank you so much xx
Hi Jane, made the chocolate cupcakes today and they look lovely. However, I had a problem with the buttercream in that it would not mix into a smooth consistency? I ended up adding milk but even then not as smooth as yours. Any advice?
Hi Jane, love your recipes! I was just wondering if this would work as well with plain flour and a certain amount of baking powder/baking soda as opposed to the self raising flour? and if so if what the conversion measurements would be? Thanks in advance xxx
Hello! To make your own self raising flour, you use two level tsp of baking powder per 150g of plain flour, whisk in well before using in a recipe xx
How would I convert this recipe to 6 cupcakes rather than 12?
Hiya! Generally it’s easier to do 4 or 8 so you can do 1/3 or 2/3 of the mix because of the eggs. Hope this helps! x
Hi Jane a question about the chocolate, once melted when it cools it goes back hard, how do you overcome this, is it heated passed temper temperature, love your recipes.
Hello! This depends on whether you mean the chocolate has seized so gone into little shards, or whether it has split. Cadburys is more complicated than other chocolate but this does usually happen because of temp differences. Try the chocolate being slightly cooler and see if it helps!x
Love your recipes Jane! I need HELP with chocolate buttercream though, every time I make it the chocolate turns to like flecks of chocolate through the buttercream rather than making chocolate buttercream! Any ideas?
It happens with normal buttercream and when I try buttercream with butter/condensed milk (Russian I think it’s called!)
How strange!! It sounds like the chocolate is seizing so going back to a solid really quick because of temperature – so its worth having the rest of the ingredients a bit warmer or making sure the chocolate is completely cooled but obviously not back to a solid yet! X
Hi Jane
How do I convert using the self raising flour to plain flour using baking powder etc? I have so much plain flour and so want to avoid buying self raising if possible.
Thanks!
I stick to 150g per 2 level tsps baking powder, whisked in well before using in a recipe! X
Hi Jane,
I made these today and although gorgeous I found the sponge a little dry, any reason why this may of been? I used stork for the cupcakes. The buttercream was perfect.
I’m thinking maybe they were cooked too long?
Also made choc orange cheesecake at Xmas which was delicious 😋
I tend to find its purely because they are baked too long!! x
Hi Jane!
The couple of times I’ve made your cupcakes with self raising flour, they haven’t risen too well, am I over beating at the beginning? And do you use the butter straight from fridge or softened for the mix? X
If its a baking spread I use it straight from the fridge, but block butter would need to be room temp! And it could be over beating or gone off ingredients?
Hey Jane I absolutely love these cupcakes but I was wondering if I was to make 6 how many eggs would I use thank you
Hi!
I’m looking to make 6 of these cupcakes so how would the recipe change for that?
Thanks!!😊
You can try and half it (you’d have to half an egg) – or you can use 1/3 to make 4, or 2/3 to make 8 easily x
Hi Jane
I want to make these cakes for my little girls nursery for her birthday. But they are going to a baby room so I was going to do a mini version. Any ideas on how much time I’d put them in the oven. I’m thinking around 10 mins but thought I’d see what you think.
Love all your recipes I’m slowly getting through them all 😊
Yes so whenever I make mini ones I bake at 180/160 fan and bake for about 10 minutes! x
Hi Jane just wondering what would I do to make this dairy free??
It depends on if you mean eggs as well, because just dairy free is simple – switch the butter, and use a dairy free chocolate! But if you also mean eggs (as some people who say dairy free do mean eggs as well) then it’s best to follow a vegan recipe in my opinion x
Hi Jane, can I make this into a later cake at all? I’m looking for a chocolate sponge and dairy milk buttercream recipie so was thinking I could double this and split into two tins?
Yes! Double and bake for about 35 minutes in two 8″ tins x
Jane can you tell me the make model and size of scoop you use please as I have purchased lots of culpitt baking cases (the same ones as you use) and just want to make measuring our easier.
I don’t have a brand name or anything as I’ve had them for years, but it’s 5cm!
Hi Jane I’ve gotta say your recipes are amazing I love them and so do my boys. I’m having bother with my buttercream tho which butter would you suggest is best to use. Xx
I use any block unsalted butter – often supermarket own! x
Hi jane, love these chocolate cupcake recipes. However, I’ve been having problems with my chocolate cupcakes coming away from the cases. This never happens with my plain vanilla sponge ones only the chocolate. I was just wondering What I could do to help this! Thanks so much
This can happen due to moisture, or the cakes not being baked quite enough – but also many other reasons! x
Okay great thanks for letting me know, do you recommend doing anything to try and prevent this?? Because I always make sure my cakes are cooked by sticking a skewer in the middle xx
The skewer test isn’t actually always the best indicator – strangely you can listen to the cakes. If they are still making a bubbling/crackling sound, then they haven’t finished baking! xx
Aww that’s amazing I never knew that!! I’m definitely going to try this next time. Thanks so much for your help xx
I tried this recipe tonight and it was DELICIOUS!! Highly highly recommend!! xx
Hi jane, I was just wondering how would you make chocolate buttercream using coco powder and how much ingredients would you need. Thankyou xx
Have a look at my chocolate cupcakes recipe x
Hi Jane, loved this recipe. How much ingredients would you use to make 4 and 8 chocolate cupcakes please! Thankyou xx
You just use 1/3 or 2/3! x
Hi Jane! Is there any way to make buttercream icing less sweet? I love it but some people think it’s too sweet for them, is there a way to reduce the sweetness and still get a taste of the Cadbury chocolate?
I would say the easiest way is slightly salted butter instead of unsalted?! x
Hi…this isnt about these cupcakes specifically so hope this is ok to post here…..I have tried a few of your cupcake recipes so far(all delicious)and I have tried using the baking cups that you do. I also use the same size scoop to fill them as you but every time I try I can only JUST get 10 cupcakes out of the batter(some I would even class as half!)…..no matter the recipe and no matter how much I scrape the bowl with a spatula I have never managed 12. I am clearly doing wrong somewhere….do you have any idea possibly qhere or am I just destined to only do 10 cupcakes?!
It may be that the scoop is bigger, or you are using more mix – I always get 12 out of my cupcakes so it must simply mean you put more in each cup! Some baking cups are larger than others if they are from a different place, or a different style, for example.. You just need to put less in each cup, or increase the recipe!
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
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
Hi Jane,
My family’s favourite chocolate is Cadbury’s Dark Milk, could I use this instead?
Thank you!
Yes definitely! x
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
That sounds like it’s split – often adding a little boiling water can bring it back, or some whole milk! x
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)
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!
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
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
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
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.
Hey! Ahh thank you so much! I’m so so glad they’ve all been a hit! Thank you for making them! xx
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″!
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.
Ahh amazing – thank you for the info!! x
Can I use half butter and half Philadelphia in this recipe, making it less sweet??
For the buttercream? I wouldn’t suggest that. If you wanted a cream cheese frosting I’d suggest looking at my post for that!
Hi Jane
I’d like to make some of your cupcakes but I can only get large eggs. Will this make a difference.
Thanks
Hey – yes you will need to increase the other ingredients. I would use 175g butter, sugar, and 135g flour, 40g cocoa!
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
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
The chocolate may have seized and solidified – adding in a bit of whole milk/cream should bring it back nicely!! x
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.
Yes it will – it will just be a slightly different flavour due to the wholemeal!
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?
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
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.
Absolutely delicious! Such a nice flavour and texture…I always trust your recipes!!💕
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.
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?
Caster Sugar or dark brown sugar are great swaps! x
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 😊
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
I will add these to my list to film, but I do have some other cupcake videos on there that may help!
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.
Made these yesterday, recipe is so easy to follow and cupcakes tasted amazing. All the family loved them
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.
That usually means that a cupcake hasn’t finished baking yet so the moisture makes it shrink away!
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 🙂
You can definitely freeze it, but I also find fresh buttercream is better – especially if you are struggling with it!
Oh my gosh! This is incredible! I made it yesterday and it is literally heaven in a cupcake. I cannot recommend this enough.
Awh that’s amazing!! Yay!
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?
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!
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
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!
Jane Cadbury spread isn’t available in our country so what can be a substitute for it?
Just leave it out! It’s essential.
Could I use this mix to make 1 big cake? (Without the choc spread filling).
I usually say one batch of cupcakes (3 medium egg mix) makes one 8″ layer!
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
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.
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