Flake® cupcakes

    Chocolate cupcakes decorated with chocolate buttercream and Flake® bars. These are my 10 year-old son's favourite thing to eat in the world. I make these for the school and church fairs and they always go down a treat. Easy to make and lovely to eat!

    Chocomania

    Yorkshire, England, UK
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    Ingredients
    Makes: 24 cupcakes

    • 225g (8 oz) Stork® for cakes
    • 225g (8 oz) golden caster sugar
    • 225g (8 oz) self-raising flour
    • 4 eggs
    • 85g (3 oz) cocoa powder
    • 1 splash vanilla extract
    • 1 splash milk
    • For the buttercream
    • 175g (6 oz) Stork®
    • 280g (10 oz) icing sugar
    • 100g (3 1/2 oz) melted chocolate
    • 85g (3 oz) cocoa powder
    • To decorate
    • Flake® bars

    Method
    Prep:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Preheat the oven to 180 C / Gas 4. Grease or line a muffin tin with paper cases.
    2. Mix the Stork® and golden caster sugar together, then gradually add the flour and eggs. Mix well, then add the cocoa powder, vanilla and milk. Fill your muffin cases half way up. It should fill 24 easily, depending on the size of your cases.
    3. Bake till a skewer inserted in the centre comes out clean, about 25 minutes. Leave to cool.
    4. Make buttercream by combining all buttercream ingredients and beating well till smooth.
    5. Pipe or spoon the buttercream onto each cooled bun. Use a piping bag with a large rose nozzle. Start piping around the sides and end up in the middle so it's a nice mountain of buttercream. Practice makes perfect, if you go wrong just scrape it off and start again!
    6. To finish, cut full-size Flake® bars in to 3 pieces and lay a piece of a bar over the top of the buttercream. Or, cut the bars into four pieces and stick them in the top of the buttercream like a Flake® on an ice cream '99.

    Tip

    Instead of Flake you can also decorate with Maltesers chocolate buttons, twirl pieces, fudge pieces, or chocolate truffles basically anything you want.

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