These chocolate Galaxy cupcakes are soft, fluffy and super chocolatey. They're easy enough for beginners to make but impressive enough to take along to bake sales, parties and other special occasions!
If you like Galaxy chocolate then you're going to love these cupcakes! They're soft, fluffy chocolate cupcakes topped with Galaxy chocolate buttercream, a piece of Galaxy and a drizzling of chocolate.
These chocolate Galaxy cupcakes deliciously moreish and are sure to be enjoyed by both kids and adults. I can't wait for you to try them! And if you like this recipe, make sure to check out my Galaxy caramel cupcakes too.
For those of you who want the quick, simple version of the recipe, you can find it in the recipe card at the end of this post. Otherwise, keep on reading for some detailed notes and instructions. Enjoy!
Ingredients
Here's everything you need to make Galaxy chocolate cupcakes:
- Softened butter: To make mixing easier for yourself, soften your butter before you start baking- trust me! To soften your butter, you can either pop it in the microwave for 10 seconds or you can leave it sitting out of the fridge for 30-60 minutes.
- Caster sugar: Caster sugar is also known as superfine sugar because it's a finer version of granulated white sugar. I like to use this in my cupcakes to improve the texture.
- Vanilla extract: For extra flavour. With chocolate cupcakes, you can substitute the vanilla for a teaspoon of cold coffee if you like. This really enhances the chocolate flavour without adding any coffee flavour.
- Medium eggs: Eggs give the cupcakes structure and moisture. I used 4 medium eggs but you can use whatever size you have to hand. If using smaller eggs, you'll probably need to add a splash of milk to the cake mix too.
- Self-raising flour: To help the cupcakes rise nice and tall! If you can't find self-raising flour or don't have any to hand, you can use an equal amount of plain/all-purpose flour and add 2 teaspoons of baking powder to the cake batter separately.
- Unsweetened cocoa powder: I specify unsweetened because I've had readers tell me they used hot chocolate powder in a recipe and it failed. They are not the same thing.
- Galaxy chocolate: Of course, we need some Galaxy chocolate to make these cupcakes. I used 180g in the buttercream, 12 squares on top and a few more squares for melting and drizzling.
- Icing sugar: To make the buttercream. Icing sugar is also known as powdered sugar in some other countries.
Equipment and tools
- Bowls and utensils: You'll need one large bowl for mixing the cupcake batter and a smaller heatproof bowl for melting the chocolate in. You'll also need a mixing spoon and a smaller spoon or a scoop for putting the cake mix into the cases.
- Digital food scale: Accuracy is very important for success when it comes to baking, and it's the reason I don't include cup measurements in most of my recipes. My cup of flour might be different to your cup of flour, whereas a gram is always a gram.
- Cupcake tin and cupcake cases: This recipe makes 12 cupcakes so you'll need 12 cases and a tin that fits them all in.
- Piping bag and nozzle: This isn't necessary as you can always just spread the buttercream on top of the cupcakes with a teaspoon, but if you want to be extra fancy and do some piping, you'll need a piping bag and your favourite nozzle.
How to make Chocolate Galaxy Cupcakes
Step 1: Preheat your oven to 180°C and line a baking tray with baking paper. If you're using a fan or convection oven, you'll need to set it slightly lower at 160°C.
Step 2: Now let's make the cake mix! In a large bowl, mix together 190g softened butter and 190g caster sugar. When it's soft and fluffy, stir in 1 teaspoon of vanilla extract.
Step 3: Next, measure out 150g of self-raising flour, 40g of cocoa powder and 4 medium eggs. Add them to the bowl and stir them in a little bit at a time. You should end up with a smooth, slightly thick batter.
Step 4: Divide the cake batter equally between your cupcake cases, using teaspoons or a scoop to transfer it.
Step 5: Bake on the middle shelf in the oven for 20-25 minutes. You'll know they're done when a toothpick through the centre comes out clean. Transfer them to a wire rack and leave to cool completely.
Step 6: Next, we'll make the Galaxy chocolate buttercream. Break up 180g of Galaxy chocolate and melt it in short bursts in the microwave. Then set it aside to cool completely.
Step 7: In a separate bowl, mix together 180g of softened butter and 250g of icing sugar. There's more icing sugar than butter here so make sure to mix it in a little bit at a time to avoid getting a sore arm!
Step 8: Add the melted cooled Galaxy to the buttercream and gently fold it in until well combined. Transfer to a piping bag fitted with a large star nozzle.
Step 9: Top the cupcakes with the buttercream then add a piece of Galaxy chocolate on top. If you like, you can also melt some more Galaxy and drizzle it on top for decoration. Then all that's left to do is enjoy your cupcakes!
Top tips for success
- Make sure the melted chocolate is completely cold when you add it to the buttercream. This will help to avoid curdling or splitting.
- Use a deep cupcake tin for the best cupcake shape. I like to use a small muffin tin.
- Use a food scale to make sure your measurements are accurate. Cup measurements don't always work out with baking recipes.
- If the cake batter is too thick to mix, you can add a small splash of milk to it.
FAQ
Here are the answers to some of my most frequently asked baking questions...
If you keep them in an airtight container at room temperature, they'll last for up to 3 days. If you keep them in the fridge, they'll last a few days longer.
Yes. To freeze Galaxy chocolate cupcakes, pop them into airtight containers and freeze for up to 3 months. Alternatively, you can freeze them on a baking tray until solid then put them into freezer bags. When you want to defrost them, let them sit out at room temperature or a wire rack for an hour or two. Do not refreeze.
More chocolate cupcake recipes:
I hope you like these chocolate Galaxy cupcakes! If you find this post useful, please give it a share using the share buttons on this page, or leave a comment below to let me know how your cupcakes turned out. Enjoy!
BEST Chocolate Galaxy Cupcakes
Ingredients
Cupcakes:
- 190 g Butter, softened
- 190 g Caster sugar
- 1 Teaspoon Vanilla extract
- 4 Medium Eggs
- 150 g Self-raising flour
- 40 g Unsweetened cocoa powder
Galaxy chocolate buttercream:
- 180 g Galaxy chocolate
- 180 g Butter, softened
- 250 g Icing sugar
Topping:
- 12 Pieces Galaxy chocolate (plus more for melting and drizzling on top)
Instructions
Cupcakes:
- Preheat your oven to 180℃ (160℃ for fan ovens) and line a cupcake tin with 12 cases.
- In a large bowl, cream the butter and sugar together until smooth then stir in the vanilla extract.
- Mix in the eggs, flour and cocoa powder, a little bit at a time, until smooth.
- Divide the mixture evenly between the 12 cases and bake for 20-25 minutes, until a toothpick comes out clean. Transfer to a wire rack to cool completely.
Galaxy buttercream:
- Melt the Galaxy chocolate and set it aside to cool completely.
- Add the softened butter to a bowl then mix in the icing sugar a little bit at a time until smooth. Then stir in the cooled melted chocolate.
- Transfer the buttercream to a piping bag and pipe a swirl onto each cupcake. Top with a piece of Galaxy chocolate and drizzle some more melted chocolate on top.
Notes
- Store in an airtight container for up to 3 days.
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