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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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