Recipe and recipe photography by Divine Chocolate.
Milk Chocolate Cupcakes: Afternoon Tea Cupcakes. Hello friends, so how are you today? Cupcakes, anyone? Would you like a Primrose Bakery recipe?
Milk Chocolate Cupcakes. How yummy!? Guest post by Primrose Bakery.
Whether it’s for a celebration, afternoon tea or just a well-deserved treat, you can’t beat these moist and creamy milk chocolate cupcakes, created by Primrose Bakery, one of London’s favourite bakeries. Try adding chocolate hearts, curls, fruit or different flavours to these versatile treats that look as good as they taste!
Table Of Contents:
- Firstly, Milk Chocolate Cupcakes Ingredients.
- Secondly, Milk Chocolate Cupcakes, Method.
- Thirdly, Other Recipe Ideas.
How To Make Milk Chocolate Cupcakes:
Primrose Bakery cupcake recipe. Milk Chocolate Cupcakes. Recipe and recipe photography by Divine Chocolate. Photo credit: Hilary Moore. Recipe c/o Primrose Bakery. Cupcake and pastry bakery with pastel, retro-style cafe for croissants and cookies.
Makes 20 cupcakes.
- 85g soft unsalted butter
- 250g Fairtrade light brown sugar
- 165g Divine 38% Milk Chocolate Baking Bar, melted
- 4 eggs
- 250g self-raising flour
- 100ml whole milk
- 250g Divine 38% Milk Chocolate Baking Bar, melted
- 250g soft unsalted butter
- 600g Fairtrade icing sugar
- 50ml double cream
- You’ll need two muffin or deep cupcake trays and cupcake liners in whatever colour you like.
- Preheat your oven to 160°C and line your cupcake cases with the paper liners.
- Cream the butter and sugar together using a handheld whisk or stand mixer until light and fluffy.
- Add the melted chocolate to the sugar and butter mixture and combine.
- Gradually incorporate the eggs one at a time, mixing slowly.
- Add the flour and the milk and beat until the mixture is smooth.
- Using a spatula, fold the batter a few times in the bowl to reduce the amount of air in the mixture.
- Spoon the batter into the cupcake cases until they are half full.
- Bake for 18-20 minutes or until a skewer inserted into the middle of a cupcake comes out clean.
- Leave the cupcakes to cool in the tin for a couple of minutes before moving to a cooling rack to cool down fully.
The Buttercream Frosting:
- Melt the milk chocolate in the microwave in short bursts, ensuring you don’t overcook or burn the chocolate. Set aside to cool slightly.
- Once cooled, add the softened butter, icing sugar and cream, beating with a handheld electric beater or stand mixer until smooth.
- Ice each cupcake with buttercream and decorate as desired with a chocolate heart, curl, or a sprinkling of cocoa powder.
To Make Chocolate Curls:
- Use a 100g bar of chocolate or half a 200g Baking Bar.
- Remove from the wrapper and place on a piece of kitchen paper, then microwave for 1 minute on medium, turning the chocolate every 10 seconds. The bar should feel warm, but not melted.
- Place on a board flat side up and with a sharp, long knife, place the blade at an angle onto the chocolate and carefully pull the blade towards you to form a thin curl of chocolate. Turn the bar after each curl.
- If the curls are brittle, warm the chocolate as before for a few seconds. Place on a plate and chill the curls before using to decorate your cake.
- For something a bit different, why not try coring the cupcakes and filling them with raspberry jam? Ice with the buttercream and then top with a fresh raspberry.
- Alternatively, fill the cupcakes with a spoonful of orange marmalade and add some fresh orange zest to the buttercream for a chocolate orange combination!
Milk Chocolate Cupcakes:
You Might Also Like:
Firstly, Chocolate Star Butterfly Buns: Traditional Cupcakes. Do you have any upcoming birthdays or special occasions and want to create some quick and easy cupcakes? For my daughter’s birthday, I cooked these delicious butterfly fairy buns. They were a hit during her birthday celebration. As they were a hit with everyone!! They didn’t last very long!! They’re fantastic since they’re not only delicious, but they’re also quick and simple to prepare! Bonus. Chocolate Star Butterfly Buns: Traditional Cupcake.
Secondly, Black Forest Cupcakes: Posh 70’s Cakes. Black Forest Cupcakes anyone? Extra special!! Remember those towering chocolate layer cakes served in posh hotels back in the 70s, this simplified cupcake version is just as delicious but much easier. Pipe a buttercream ring around the outside of each cake, then carefully scoop the cherry mixture into the centre and place it on a serving platter. Black Forest Cupcakes: Posh 70’s Cakes. What is not to love?
Thirdly, Blueberry Muffins: The Best Muffins I Have Ever Made. This is my go-to yummy blueberry muffin recipe. They are the best blueberry muffins I have ever made!! I think the fact that the blueberries were really big ones made them even better. So yummy and perfect for an afternoon treat, afternoon tea or a lunch box recipe idea. Blueberry Muffins: The Best Muffins I Have Ever Made.
Milk Chocolate Cupcakes:
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