Chocolate Drizzle Cupcakes
These aren't just any chocolate cupcakes, these are Carnation Chocolate Drizzle cupcakes. Topped with our deliciously creamy vanilla frosting and Carnation Chocolate Drizzle, making them not only look amazing but also taste incredible too!
For the cupcakes:
Plain flour
Cocoa powder
1 egg
Vanilla extract
Buttery baking spread, softened
Baking powder
For the icing:
Icing sugar
Buttery baking spread, softened
Vanilla extract
You will also need:
12 hole cupcake tin & cupcake cases
Step 1 of 5
Preheat the oven to 180C / 160 fan / Gas Mark 4
Step 2 of 5
Put all the cupcake ingredients into a bowl and beat until light and creamy. You can use a hand mixer for this step if you have one!
Step 3 of 5
Put the cupcake cases into the tin and spoon in the mixture. Make sure not to overfill the cases as when the cakes rise, they will explode out the top.
To make sure all your cakes are equal and help minimise mess , use an ice cream scoop to transfer the cupcake mix from the mixing bowl to the cases.
Step 4 of 5
Bake the cupcakes in the centre of the oven for about 15-18 minutes. Allow to cool slightly then lift each cake out individually onto a wire rack to cool completely.
Step 5 of 5
To make the buttercream, beat the icing sugar, buttery baking spread, vanilla and condensed milk together to make a thick icing. Pipe or spread on to the cupcakes and finish with a drizzle of Carnation Chocolate Drizzle.
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Chocolate Drizzle Cupcakes
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PREP: 20 mins
COOK: 15 mins
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Super Easy
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SERVES: 12
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Ingredients
For the cupcakes:
Plain flour
100gCocoa powder
25g1 egg
Vanilla extract
1/2 tspButtery baking spread, softened
85gBaking powder
1 1/2 tspFor the icing:
Icing sugar
200gButtery baking spread, softened
55g2 tbspVanilla extract
1 tspYou will also need:
12 hole cupcake tin & cupcake cases
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Method
Step 1 of 5
Preheat the oven to 180C / 160 fan / Gas Mark 4
Step 2 of 5
Put all the cupcake ingredients into a bowl and beat until light and creamy. You can use a hand mixer for this step if you have one!
Step 3 of 5
Put the cupcake cases into the tin and spoon in the mixture. Make sure not to overfill the cases as when the cakes rise, they will explode out the top.
To make sure all your cakes are equal and help minimise mess , use an ice cream scoop to transfer the cupcake mix from the mixing bowl to the cases.
Step 4 of 5
Bake the cupcakes in the centre of the oven for about 15-18 minutes. Allow to cool slightly then lift each cake out individually onto a wire rack to cool completely.
Step 5 of 5
To make the buttercream, beat the icing sugar, buttery baking spread, vanilla and condensed milk together to make a thick icing. Pipe or spread on to the cupcakes and finish with a drizzle of Carnation Chocolate Drizzle.