Cadbury Dairy Milk Cupcakes
Easy Cadbury chocolate cupcakes topped with Dairy Milk buttercream.
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Servings: 12 cupcakes
Calories: 533kcal
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 (I used Cadbury Bourneville)
Dairy Milk buttercream:
- 180 g Dairy Milk chocolate
- 180 g Butter, softened
- 250 g Icing sugar
Topping:
- 12 Squares Dairy Milk chocolate (plus more for 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.
Dairy Milk buttercream:
- Melt the Dairy Milk 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 square of Dairy Milk and drizzle some melted chocolate on top.
Notes
- Store in an airtight container for up to 3 days.
Nutrition
Serving: 1cupcake with buttercream | Calories: 533kcal | Carbohydrates: 55g | Protein: 5g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 55mg | Sodium: 58mg | Potassium: 20mg | Fiber: 2g | Sugar: 45g