22 Aug 2013

Hot Chocolate Cupcakes Recipe

There is nothing quite like the light, fluffy chocolate buttercream and soft cocoa infused sponge of a chocolate cupcake. The cheeky chocolate cupcake is a great treat after a long day and can be used to help relax. Here is my recipe for the "Chocolat Chaud" (hot chocolate) cupcake. I hope you like it!


  • 24 mini cupcakes
  • 12 standard sized cupcakes
  • 6 Muffin sized cupcakes (cakes baked in muffin cases instead of cupcake cases)


125g Butter, softened
125g Caster sugar
100g Self-raising flour
2 Eggs
2 Tbsp milk
3 level tbsp Cocoa

Chocolate sauce
50g soft brown sugar
25g cocoa
1/4 pint milk

1 carton double cream
Drinking chocolate

1. Preheat oven to gas mark 5
2. Put butter and sugar in a bowl and beat until light in colour and fluffy.
3. Add the milk, cocoa and flour and beat until the mixture is smooth.
4.Divide the mixture between the cupcake cases and bake for

  • Mini cupcakes- 10-12 minutes
  • Standard sized cupcakes 12-15 minutes
  • Muffin sized cupcakes 15-20 minutes
Until they spring back when touched.

5. Put the ingredients for the chocolate sauce in a saucepan. Heat until boiling, stirring to dissolve. 
6.Simmer for about 20-30 minutes until thick, stirring occasionally to prevent sticking.
7. Using an apple corer, take a chunk out of the centre of each cupcake and fill with chocolate sauce.
8. Put the double cream in a bowl and whisk until it can hold it's shape when piped. Put in a piping bag and pipe onto the cupcakes.
9. Sprinkle with a little drinking chocolate and serve.

I've served mine in teacup shaped cupcake cases with marshmallows on top and a mini chocolate chip biscuit on the side. 

If you make these, please tell me how it turns out!

The cupcake faerie

Super easy rose cupcakes

Ever wondered how to make a decorative rose cupcake, without the fiddly fondant or risky buttercream? Get down the supermarket and get yourself a pack of pink pig sweets, and you are all set!

You will need a plain cupcake and a fair number of pink pig sweets. You will also need some pink buttercream to cover the base of the cupcake. Start by spreading pink buttercream over the surface of the cupcake. Then, place the pig sweets around the edge of the cupcake, in a circle. Keep adding more layers of pig heads until you get a rose design, like the one below.

This cupcake was originally a normal cake with buttercream piped on top. However, my mum, gran, aunt and I decided to try and hoard as many pig sweets on top as possible, it being a make your own cupcake stand. We put as many as we could on top, and it turned out to look like a very pretty rose. The buttercream in the middle is an unfortunate side effect, of placing them on top of lots of icing, but what can you do?

So there you have it: the simplest rose cupcake possible. If you cannot find pink pig sweets, then any pink or red candy will do. Please feel free to send me any pictures of your own rose cupcakes. My email is: thecupcakefaeriewebsite@gmail.com

The cupcake faerie