Hot Chocolate Cupcakes


These hot chocolate cupcakes were made for a walk and cream tea event at school. The weather forecast was typically British – a chance of rain, so I thought what better way is there to warm up after a possibly wet walk than with a hot chocolate inspired cake.  The cupcakes were made using my favourite chocolate sponge recipe and topped with lovely whippy vanilla buttercream, marshmallows, chocolate powder and a cute straw decoration. They were so indulgent!

IMG_20160521_165452For the cupcakes (makes 12):

  • 60g softened unsalted butter
  • 150g caster sugar
  • 1 egg
  • 20g cocoa powder
  • 150g plain flour
  • 140ml buttermilk
  • 1/2 tsp bicarbonate of soda
  • 1 1/2 tsp white wine vinegar

To make the cupcakes I first preheated my oven t0 180c/gas mark 4.  I creamed together the butter and sugar and then added the egg and whisked to combine. I then added the cocoa powder and whisked again.  Next I added the plain flour and the buttermilk and carried on whisking until the batter was light and smooth. The next bit is my favourite part – where the magic really happens!  I added the bicarbonate of soda and the white wine vinegar and whisked the batter again. The bicarbonate of soda and vinegar react together and fizz which not only appeals to my inner science geek, but also fills the batter with air making a really light and fluffy sponge.  I then divided the batter between the cupcake cases and popped them into the oven. They took around 20-25 mins to bake.

For the vanilla buttercream:

  • 200g softened unsalted butter
  • 400g icing sugar
  • 1/2 tsp vanilla extract

I wanted to make the topping look as close to whipped cream as possible so I used Lurpak unsalted butter as this is one of the whitest butters available. I creamed the butter and then added the icing sugar and vanilla extract and whisked it for a good 5 minutes to make it really light and fluffy.  I then piped the buttercream onto each cupcake in big swirls, and finished each one with mini marshmallows, a dusting of hot chocolate powder and added a straw for effect. For the straws I used these Cake Pop Sticks – Candy Stripe 25 piece (affiliate link).

I often find that chocolate cakes can be dry and heavy, but this recipe always produces lovely light, moist cakes. The walk and cream tea event was fantastic, the rain stayed away and the sun even came out. We enjoyed a beautiful walk through fields and woodland and the cream teas and cupcakes at the end were quite literally the icing on the cake!



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