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Serves 20
- 250g/10oz butter/dairy-free spread
- 250g/10oz sugar
- 5 medium eggs
- 250g/10oz SR flour
- 50g/2oz unsweetened cocoa powder, sieved
- 50g/2oz dark chocolate chips
- 6 tbsp milk/water
- 1½ level tsp baking powder
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Grease the cupcake tin and sprinkle with a little sieved cocoa.
Cream the butter and sugar and beat in 3 of the eggs.
Add the flour, baking powder, cocoa, milk, choc chips and remaining eggs and mix until just combined.
Spoon half of the mixture into each side of the cupcake pan.
Bake for 50-60 minutes, or until the cake has risen and is firm to the touch (in the centre). If the cake is browning too quickly, turn the oven down by 10C.
Once cooked, leave to cool in the pan for 10 minutes and then turn out onto a wire rack to cool fully.
Cream the butter and sugar and beat in 3 of the eggs.
Add the flour, baking powder, cocoa, milk, choc chips and remaining eggs and mix until just combined.
Spoon half of the mixture into each side of the cupcake pan.
Bake for 50-60 minutes, or until the cake has risen and is firm to the touch (in the centre). If the cake is browning too quickly, turn the oven down by 10C.
Once cooked, leave to cool in the pan for 10 minutes and then turn out onto a wire rack to cool fully.
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Spread a generous amount of butter cream/frosting over the top surface of the cupcake base. If needed, roll out a long 'sausage' of fondant icing and use this to fill in any gaps between the cupcake top and bottom or fill with piped butter cream. Totally cover the top of the cake with the remaining butter cream and then add decorations, if required.
Chocolate Butter Cream/Frosting
- 150g/6oz dark chocolate, melted
- 150g/6oz softened butter/dairy-free spread
- 250g/10oz icing sugar
- 4 tbsp sieved unsweetened cocoa powder
- 2 tsp vanilla extract
- 2-4 tbsp boiling water
Beat in the melted chocolate, then add the cocoa powder and vanilla.
Mix well until you have a soft, spreadable butter cream, adding some boiling water, as necessary.
Sandwich the cakes together with some of the butter cream/frosting and use the rest to ice the top of the cake.
Tie a ribbon around, or make a paper cupcake holder to cover the base.
Alternatives: You can make an even bigger cake in the same tin, by upping the ingredients to 300g/12oz butter/sugar, 350g/14oz flour and 6 eggs. Keep the amount of the remaining ingredients the same.
If you want a plain sponge, swap the cocoa for extra flour and 1 tsp vanilla extract and add 1 tsp baking powder instead of 1½ tsp.
Make a dairy-free cake, by using dairy-free spread and chocolate. Pin It
How adorable, last week i got the moulds from Amazon, and your be shocked the moulds were £4.55 with free postage, your daughter will love that cake its gorgeous. I made the cake last night, but mine is alittle different, still chocolate but mine is gluten and wheat free. Definately the best sponge i have ever tasted, thanks for showing off your creation, absolutely love it! xx
ReplyDeleteThanks Bliss.
ReplyDeleteHi, I'm new to all this baking can I just check is it caster sugar that you used? Thanks
ReplyDeleteHi, Yes caster sugar works best, but granulated or light soft brown sugar would be fine if you don't have any caster sugar.
ReplyDeleteThanks alot
ReplyDeleteThis is my 1st attempt at giant cupcakes wish me luck x
ReplyDeleteHi Faceless food i have noticed in your recipe that when you come to adding the ingrediants together you have missed out adding the baking powder,and when it comes to making the frosting you miss out adding the vanilla extract, i hope i have done right in just adding these ingredients in. Looks really nice though just waiting now for it to come out of the oven, thanks faceless food xxx
ReplyDeleteOops...Thanks for pointing that out! Hope the cake worked out for you.
ReplyDeleteThank you! This recipe is fantastic and makes the most heavenly cake. I baked mine in a Pampered Chef pyrex jug and it turned out beautifully. My daughter crumbled bourbon biscuits into melted chocolate and poured it over the top with strawberry fruit flakes. The most successful cake we've made. Sarah and Christina
ReplyDeleteThanks for you comment Sarah, that topping sounds delicious.
ReplyDeleteexcellent thank you this it is the first link i have clicked on and the one i will be using. it is very helpful as my friends boy seems to think im a cake maker lol im far from it really. i have just bought a silicone giant cup cake maker and so his birthday cake will be the perfect opportunity to practice as his mum also wants to make her own cakes for her wedding. neither of us are experts in cupcakes or decorating them but i have a year to practice and plan on making the giant one for her and the groom to cut into on the big day. it also came with a filler as well as the topper. apparently i put the filler cap onto the cupcake base whilst cooking so to give the molded shape i expect to fill. only im not to sure what to fill it with as i wanted a soft filling maybe raspberry or chocolate? do you have any ideas or advice? thanks again x michelle
ReplyDeletesorry also i would love to make one for my friends who are vegan. is there any recipe you know of for the giant cupcake as i really dont know any vegan recipes at all x michelle
ReplyDeleteHi Michelle, I saw the silicone giant cupcake on TV today, so I know what you mean about the filler. If you want a chocolate filling, I would double the butter cream recipe above, or use my Nutella icing or jam icing recipes, or just fill with chocolate hazelnut spread.
ReplyDeleteYou might need to change the cooking time a bit, as I haven't used silicone mould before.
I have a vegan Victoria sandwich cake recipe, but I haven't tried it as a giant cupcake. You might like to try doubling the recipe and seeing what happens!
If you can't find links to the icing recipes, email me at onykahonie1 at rocketmail dot com (replace the at and dot with @ and .)
The best recipe!!!! Thank you :)
ReplyDeleteThanks Carol, glad you like the recipe.
ReplyDeleteI just made this in the silicone cases, it is amazing! Top marks for flavour and the quantity is perfect of batter and icing. Thanks for sharing!
ReplyDeleteI'm glad it worked out well for you Sophie :-)I've just added a recipe for a vanilla/plain version if you want to try that next!
ReplyDeleteBliss, can you share your glutton free recipe? My granddaughter is allergic to all dairy and wheat products, so am looking for a recipe I can use for that. Thanks.
ReplyDelete