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!


    Yorkshire, England, UK
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    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

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

    1. Set oven to 180 C / Gas 4 to warm up as your making the mixture. Grease or line a muffin tin.
    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 - should fill 24 easily, depends on the size of your cases.
    3. Bake for 25 minutes, till a skewer inserted in the centre comes out clean. 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 - when I pipe it on I use a piping bag with a huge rose nozzle on, starting 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 Flake® 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!!


    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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