Christmas Chocolate Cupcakes


After my Halloween cake tutorials I got a few requests for a basic recipe so here it is.. with a little added Christmas pizazz by way of the red cases and edible gold spray


cream together 4oz Sugar, 4oz Butter and 2 large eggs. Fold in 3oz Self Raising Flour and 2oz of Cocoa and mix again (I recommend an electric whisk to get super light buns) and then lastly a teaspoon of vanilla essence – although you could really add this at ny time during the process. I bake them for 12minutes at around 160 and that’s perfect for my oven but if you’re unsure touch the surface on the cake – if it springs back it’s done if it sinks it will need another minute or two.

I used ready made Betty Crocker Fudge Icing and a disposable piping bag because it’s just too easy but you can make your own icing of course. The nozzle I used was a large star which created this piped effect – you can see better in the video below.

So, I hope that was helpful for those of you asking questions and if you’re wondering about vanilla cupcakes I stick with the 4, 4, 4, 2 recipe. 4oz of everything and 2 eggs so then if you want to increase the quantities you can go 6,6,6,3 or 8,8,8,4 etc etc. You don’t want to loose your fluffiness with too much flour weighing down the mixture so when I make chocolate ones I replace some of the flour with cocoa.. another great trick is to add in a small amount of coffee.. the flavour is undetectable but it really helps keep the cake moist!

Miss BB



  1. 6 November, 2013 / 12:22 pm

    They look amazing!!


  2. 6 November, 2013 / 3:24 pm

    really pretty and love that edible gold!

  3. Joanna
    6 November, 2013 / 4:05 pm

    These look amazing! Where did you buy your disposable piping bags and nozzle? 🙂

  4. 6 November, 2013 / 8:04 pm

    These look gorgeous! And I have to say, I like the idea (although I shouldn’t) of buying the icing. Gorgeous. xx

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