Cadbury’s Cupcakes!

Good news, these cupcakes last 3 days in the fridge so don’t worry if you don’t eat them all at once!:) The cooking time includes the cooling time for these cupcakes!:)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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!

Step 2

Beat the butter/stork with the Sugar until fluffy, add in the eggs, self-raising flour and cocoa powder with the butter/sugar mix until well combined.

Step 3

Split the mixture between the cupcake cases evenly.

Step 4

Bake in the oven for 17-20 minutes until baked through. Leave to cool fully on a cooling rack!

Step 5

Melt your Dairy Milk till smooth - I do this in the microwave, but you can also do this in a double boiler.

Step 6

Beat the butter for a couple of minutes to really loosen it – Gradually add the icing sugar on a slow speed until it is combined then speed the mixer up and beat for 3-4 minutes until fluffy and smooth.

Step 7

Add the melted chocolate to the buttercream and mix again - till smooth!

Step 8

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.

Step 9

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.

Step 10

Once iced add on some pieces of Dairy Milk, or buttons, or grated chocolate - or do all three like me!