Death By Chocolate Cupcakes

2 min readOct 7, 2020

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A firm favourite here at Crumbs & Vanilla. These rice cakes have a surprise melted chocolate centre and are perfect for all you chocoholics!

Chocolate Sponge;

110g (1/2 cup) Unsalted butter

110g (1/2 cup) Caster Sugar

2 medium eggs

75g (1/4) Self raising flour, sifted

25g (4tbsp) cocoa powder

§ Preheat the oven 180C/355F

§ Cream the butter and sugar together until light and fluffy

§ Add the eggs one at a time

§ Sift in the flour and cocoa powder but do not over beat the mixture

§ Spoon into cupcake cases and bake for 15–20 mins

§ Remove cupcakes immediately from the tin and leave to cool

200g (1/2 cup) Milk or dark chocolate

2 tbsp milk

§ Place the chocolate in a heat proof bowl over a pan of boiling water, making sure the botton of the bowl does not touch the water

§ Add the milk and stir until the chocolate has fully melted.

§ Allow to cool slightly to prevent melting the cupcakes

§ Using a teaspoon, spoon out the middle of the cupcakes and fill with the melted chocolate

§ Place a little of the sponge mixture back onto the top of the cake to seal the melted chocolate in

230g (1 cup) unsalted butter, room temperature

420G (3 ½ cups) Icing sugar / confectioners sugar, sifted

45g (1/2 cup) cocoa powder

3 tbsp milk

2 tsp vanilla extra

§ Beat the butter for at least 5 min, until pale in colour

§ Add the icing sugar in two stages, beating for 5 mins in between

§ Add the cocoa powder & vanilla extract and ensure the mixture is fully incorporated

§ Add the milk as needed, aiming for a smooth, spreadable consistency

§ Pipe or spoon the buttercream onto the cupcakes

§ Make a cup of coffee and enjoy!