Wickedly Welsh Chocolate Spring Cupcakes

Wickedly Welsh Chocolate Spring Cupcakes

Spring is here, and we’re so excited to celebrate with these yummy cupcakes topped with our beautiful Bouquet of Flowers! They’re just perfect for a sunny afternoon, and it’s a fun activity you can enjoy with the whole family. If you whip up your own version of these delightful cupcakes, we’d love to see them! Don't forget to share and tag us!

Ingredients

For the cupcakes:

  • 150g plain flour

  • 50g Wickedly Welsh Devilishly Dark Chocolate - grated

  • 1 tsp baking powder

  • ½ tsp bicarbonate of soda

  • Pinch of salt

  • 150g caster sugar

  • 2 large eggs

  • 120ml whole milk

  • 100ml vegetable oil

  • 1 tsp vanilla extract

  • 120ml boiling water

For the pink buttercream frosting:

  • 200g unsalted butter (softened)

  • 400g icing sugar (sifted)

  • 1-2 tbsp whole milk

  • Pink gel food colouring or Beetroot Powder

For decoration:

  • Edible sunflower decorations - or our Wickedly Welsh Bouquet of Flowers

  • Edible flower-shaped sprinkles or pastel-coloured decorations

Method

Make the cupcakes:

  1. Preheat your oven to 180°C (160°C fan) / Gas Mark 4 and line a 12-hole muffin tin with cupcake cases.

  2. In a large bowl, sift together the flour, Wickedly Welsh Devilishly Dark Chocolate, baking powder, bicarbonate of soda, salt, and caster sugar.

  3. In a separate bowl, whisk the eggs, milk, oil, and vanilla extract until combined. Gradually mix the wet ingredients into the dry ingredients until smooth.

  4. Stir in the boiling water a little at a time (the batter will be thin – this is normal).

  5. Divide the batter evenly between the cupcake cases, filling each about two-thirds full.

  6. Bake for 18-20 minutes or until a skewer inserted into the centre comes out clean. Let the cupcakes cool completely on a wire rack.

Make the buttercream frosting:

  1. Beat the softened butter in a large bowl until pale and creamy.

  2. Gradually add the icing sugar, a little at a time, beating well after each addition.

  3. Add 1-2 tablespoons of milk to achieve a smooth, spreadable consistency. Mix in a small amount of pink gel food colouring or beetroot powder, until you reach your desired shade of pink.

Assemble and decorate:

  1. Using a piping bag fitted with a large star nozzle, pipe swirls of pink buttercream onto each cooled cupcake.

  2. Place an edible sunflower decoration on top of each swirl.

  3. Scatter the edible flower-shaped sprinkles around the buttercream for a colourful finish.

Serve and enjoy!

 

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