Milk Chocolate Cupcakes

Milk-Chocolate-Cupcakes-with-Milk-Chocolate-Bar-(1)
Whether it’s for a special celebration, afternoon tea with friends or just a well-deserved treat, you can’t beat these moist and creamy milk chocolate cupcakes. Created by Primrose Bakery, one of London’s favourite bakeries, they’re perfect for an indulgent and chocolate-filled treat.

Makes 20 cupcakes

Ingredients
For the cupcakes:
85g soft unsalted butter
250g Fairtrade light brown sugar
165g Divine 38% Milk Chocolate Baking Bar, melted
4 eggs
250g self-raising flour
100ml whole milk

For the buttercream:
250g Divine 38% Milk Chocolate Baking Bar, melted
250g soft unsalted butter
600g Fairtrade icing sugar
50ml double cream

Method:
To make the cupcakes:
1 Preheat the oven to 160°C and line cupcake cases with the paper liners.
2 Cream the butter and sugar together using a hand held whisk or stand mixer until light and fluffy.
3 Add the melted chocolate to the sugar and butter mixture and combine.
4 Gradually incorporate the eggs one at a time, mixing slowly.
5 Add the flour and the milk and beat until the mixture is smooth.
6 Using a spatula, fold the batter a few times in the bowl to reduce the amount of air in the mixture.
7 Spoon the batter into the cupcake cases until  half full.
8 Bake for 18-20 minutes (or until a skewer inserted into the middle of a cupcake comes out clean).
9 Leave the cupcakes to cool in the tin for a couple of minutes, before moving to a cooling rack to cool down fully.

To make the buttercream frosting:
1 Melt the milk chocolate in the microwave in short bursts, ensuring you don’t overcook or burn the chocolate. Set aside to cool slightly.
2 Once cooled, add the softened butter, icing sugar and cream, beating with a handheld electric beater or stand mixer until smooth.
3 Ice each cupcake with buttercream and decorate as desired.

To make the chocolate curls:
1 Use a 100g bar of chocolate, or half a 200g Baking Bar.
2 Remove from the wrapper and place on a piece of kitchen paper, then microwave 1 minute on medium, turning the chocolate every 10 seconds. The bar should feel warm, but not melted.
3 Place on a board flat side up and with a sharp, long knife, place the blade at an angle on to the chocolate and carefully pull the blade towards you to form a thin curl of chocolate. Turn the bar after each curl.
4 If the curls are brittle, warm the chocolate as before for a few seconds. Place on a plate and chill the curls before using to decorate your cake.

Recipe courtesy of The Primrose Bakery.

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