A deliciously dark chocolate treat.


  • 220g (7oz) butter

  • 230g (7/1 3oz) caster sugar

  • 205g (61/2oz) eggs

  • 330g (11oz) flour

  • 12g (/1 3oz) baking powder

  • 90ml (3fl oz) milk

  • 10g (/1 3oz) vanilla bean paste

  • 50g (1¾oz) white chocolate buds

  • 50g (1¾oz) milk chocolate buds

  • 50g (1¾oz) dark chocolate buds

  • Milk Chocolate Frosting

  • 115g (4oz) butter

  • 310g (10/1 3oz) pure icing sugar

  • 25g (2 / 3oz) egg white (pasteurised)

  • 1/2 teaspoon lemon juice

  • 10g (/1 3oz) vanilla bean extract

  • 180g (6oz) milk chocolate buds, melted


  • 1.

    Preheat oven to 145ºC/275ºF/Gas mark 1–2.

  • 2.

    Cream butter and sugar on high speed in mixer for between 5 and 20 minutes, depending on softness of butter.

  • 3.

    Mixture should turn from yellow to off-white.

  • 4.

    Add eggs, one at a time, beating between additions. Do not allow mixture to split.

  • 5.

    In a medium bowl, sift flour and baking powder together.

  • 6.

    In a separate bowl, combine milk and vanilla bean paste.

  • 7.

    Add half the flour mixture and half the milk mixture to the butter mixture. Mix well.

  • 8.

    Add remaining flour mixture and remaining milk mixture to butter mixture. Mix well. Fold in combined chocolate buds.

  • 9.

    Using an ice-cream scoop, spoon mixture into cupcake foils. Bake for 30 minutes, turning tray around once at 15 minutes.

  • Milk Chocolate Frosting:

  • 1.

    Using electric beaters, cream butter and icing sugar on high

  • 2.

    Speed for 5 to 10 minutes, depending on softness of butter.

  • 3.

    Add egg whites, lemon juice, vanilla bean extract and melted chocolate. Cream an additional 3 minutes.

  • 4.

    Spread over cooked cupcakes

  • Decoration:

  • 1.

    Cover cupcakes with chocolate butter cream frosting. Roll in chocolate shavings. Decorate with yellow chick sugar shape.

  • 2.

    For three different frostings, use the same recipe and replace milk chocolate buds with white and dark chocolate.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 327kj
  • Fat Total 16g
  • Saturated Fat 10g
  • Protein 3g
  • Carbohydrate 41g
  • Sugar 29g
  • Sodium 82mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe taken from the book "Sparkle Cupcakes: The Little Black Book" by Kathryn Sutton, 2011

RRP $29.95

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