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 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.