The party season is well and truly upon us! Hooray! We’ve been to toddler Christmas parties, fake Christmas with friends, and the first of many Christmas dinners this week alone, and have already eaten one box of Quality Street. These chocolate and cinnamon Christmas pudding cupcakes have been what I’ve taken to all our festive social dates so far. I used this cupcake recipe (it had ‘amazing’ in the title so seemed like a winner!) and created the Christmas puddings using Lindor chocolates.
To make 12 cupcakes you will need:
- For the cupcakes:
- 100g plain flour
- 20g cocoa powder
- 140g caster sugar
- 1 1/2 tsp baking powder
- a pinch of salt
- 40g unsalted butter (at room temperature)
- 120ml whole milk
- 1 egg
- 1/4 tsp vanilla extract
For the buttercream and toppings:
- 175g unsalted butter (at room temperature)
- 350g icing sugar
- 3 tbs whole milk
- A few drops of vanilla extract
- A sprinkle of cinnamon
- Lindor chocolates
- 50g white chocolate
- Holly and berries sprinkles
1. Begin by heating your oven to 180 degrees. To make the sponges, mix the flour, sugar, cocoa powder, salt and butter together in a mixer. Then whisk the milk, egg and vanilla extract together and add slowly to the mixture. Mix until combined then spoon into cupcake cases. Fill the cases so they are two-thirds full. Bake for 20-25 minutes.
2. Whilst the cakes are cooling make the buttercream icing. Beat the butter in a mixer until nice and soft. Then add the sifted icing sugar, milk and vanilla extract and cinnamon to the butter in small amounts and mix until completely combined and smooth. Once the cakes are cool, use a teaspoon to add the buttercream on top of the cakes and smooth it down with a knife.
3. To make the mini Christmas puddings, melt white chocolate in 20-seconds bursts in the microwave. Then dip the top of the Lindor chocolate into the white chocolate and twist the chocolate around so none of the white chocolate drips down. Whilst the white chocolate is still wet, stick the holly and berries sprinkles in the top. Leave to harden.
4. Pop the Christmas puddings on top of the cakes and sprinkle holly and berries on the icing to finish.
Adding the cinnamon into the mix was a bit of a “Why not? It’s Christmas!” kinda moment but the flavour worked really nicely together. I’m not sure these cupcakes should be just for Christmas!
~ Laura xx ~