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 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