HomeBakingMilk Chocolate Cupcakes 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.