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 can I make these gluten free by just using gluten free flour?
Hiya! This should be fine – just be sure to check all other ingredients and add xanthan gum if your flour does not already contain it. Hope this helps! x
My cases always separate from the cakes, I’ve changed the cases and bought new tins. I’ve tried leaving it in the tin for a minute then on to a rack and also tried leaving it in the tin for longer before going on to the rack, also left them in the oven for longer and less time just don’t know what it is
Hiya! Sometimes this can be due to poor quality cases. Hope this helps! x
Hiya Jane do we not need to put milk in the cupcakes. I always thought you add milk I’m making there cupcakes today.
Thankyou
Hiya! No, follow the recipe for the best results. Hope this helps! x
Hi Jane,
I was looking to bake a dairy milk drip birthday cake for my brother and was wondering how much of the melted chocolate would I need for the buttercream please?
It would be 3 layered one.
Thank you x
Hi Jane I’ve just made the buttercream as your recipe omg it’s amazing! I’ve made it 3 days in advance though as wanted to know it would be good and not have a disaster at last minute as I’m making the cupcakes for a child’s birthday! Can the cadbury buttercream be stored in airtight tub in fridge for 3 days? Thank you in advance x
Hiya! Personally I would just make it fresh – as after storing in the fridge, you will have to bring it back to room temp and re-beat as it will solidify! Hope this helps! x
Hi Jane,
I have done two lots of your brownies & the NYC chocolate chip cookies & all went down really really well. I would recommend to anybody.
I have never made a cupcake in my life but have bought some of the cup cases you suggested & so now ready to try some. I thought I would start with these Cadbury ones first.
I wonder about putting a square of chocolate pushed into the cupcake before baking. Do you think this would work?
Secondly instead of buttercream on top could I mix whipped double cream with the melted chocolate & pipe that on?
Alternative might be to make a ganache & put a bit in the scooped out cake then simply spread over the top?
Thanks in anticipation of your advice.
Hiya! You could try a square in the cupcake, but it will solidify after baking. Ganache would be a great alternative but I would not recommend using Cadburys in a ganache! Hope this helps! x
These cupcakes taste amazing! I was worried the chocolate spread in the middle would be too much but honestly it just makes them even better. I used Cadbury caramel and chocolate spread as that was what I had in the cupboard. I was debating swapping the melted chocolate in the buttercream for cocoa powder instead (as that’s how I’ve always made buttercream and was worried something would go wrong) but I’m so pleased I didn’t as the melted chocolate made the buttercream so smooth and wonderfully chocolatey. Perfection!
Hi can your freeze the cupcakes while filled or freeze unfilled?
Hi Jane,
I absolutely love this recipe and always goes down a hit! Can this be made into a 2 layer 8” inch cake, if so what would the ingredients increase to?
Abi x
Hello, Ahh I am so pleased. yes just double the recipe!xx
Thanks Jane! Would this make it a 2 layer or 3? Xx
2 x
Thanks Jane, do you know roughly how tall this might be? Also would it be possible to make with a 275g or 250g mix? X
Hi,
I’m just wondering would this buttercream recipe be good to cover a 4 layer vanilla sponge (your white chocolate drip cake recipe) or would one with just coco powder be better texture wise? Love your recipes, thank you!x
Hey! Just cocoa powder would work better. Thank you so much xx
Hi Jane, made the chocolate cupcakes today and they look lovely. However, I had a problem with the buttercream in that it would not mix into a smooth consistency? I ended up adding milk but even then not as smooth as yours. Any advice?
Hi Jane, love your recipes! I was just wondering if this would work as well with plain flour and a certain amount of baking powder/baking soda as opposed to the self raising flour? and if so if what the conversion measurements would be? Thanks in advance xxx
Hello! To make your own self raising flour, you use two level tsp of baking powder per 150g of plain flour, whisk in well before using in a recipe xx
How would I convert this recipe to 6 cupcakes rather than 12?
Hiya! Generally it’s easier to do 4 or 8 so you can do 1/3 or 2/3 of the mix because of the eggs. Hope this helps! x