Chocolate Crumb Coated Cupcakes #Baking

Chocolate Crumb Coated Cupcakes

Not content with having made the Spring Flower Cupcakes this weekend, I also made some chocolate crumb coated vanilla cupcakes to go alongside a birthday cake I made (more of that in a later blog post!).


Again I used my favourite recipe from the Hummingbird Bakery cookbook  (Vanilla cupcakes). However I always deviate away from the method that they use, preferring to use the below instead. This method can be used for your favourite cupcake recipe too, and will ensure a lovely light sponge!

Step one – Preheat your oven to 170ºC and line a 12 hole muffin tin with cupcake cases.
Step two – Cream the butter and sugar together in a food mixer until pale and fluffy.

TIP – Make sure to thoroughly beat the butter and sugar as this will ensure a nice light sponge!

Step three – Add in the eggs one at a time, making sure the mixture is thoroughly combined before adding the next egg. If your mixture starts to curdle add a little of the flour to counteract this.
Step four – Sift the flour and baking powder together into a bowl and then gradually add into the egg mixture in the food mixer.
Step five – Add the milk until thoroughly combined.
Step six – Evenly divide the mixture between each of the cupcake cases. I use a quarter cup measure to make sure all of my cupcakes come out roughly the same size, and fill the cases to around three quarters full.
Step seven – Bake in the oven for 20 minutes, until well risen, and golden brown on the top. Leave to cool for 10 minutes before turning out onto a wire rack, and leaving to cool completely.

TIP – If the cupcakes have come out a little domed on top, use a bread knife to cut the tops so that they are nice and flat. This will make it easier when it comes to decorating the cupcakes.

Decorating Time!

For the frosting you’ll need –

* 180g Icing Sugar
* 60g Butter or Margarine
* Splash of Milk
* Few Drops of  Vanilla Extract (I use Nielsen Massey)
* Bourbon Biscuits, Crushed
* Sugar Carrot Decorations (mine were from Hobbycraft)

Step one – Start by beating the butter/margarine in a bowl, then start to add in the icing sugar, followed by the milk and vanilla extract, continue to mix until completely combined.
Step two – Pop the bowl of frosting into the fridge to firm up for an hour or so.
Step three – Whilst the frosting is in the fridge crush the Bourbon biscuits, to do this you will need to separate the two biscuit halves and use a knife to scrap out the chocolate filling. Then you’re ready to crush the biscuits! I reserved a quarter of the biscuits so that I could crush these separately so that they weren’t so finely ground.
Step four – Using a spoon, apply a generous dollop of frosting on top of your cupcake.
Step five – Dip the cupcake (frosting side down) into the crushed biscuits, until the frosting is covered.
Step six – Finally add on your sugar carrot, I bought mine ready-made but you could make the flowers from scratch using ready-to-roll icing.

Chocolate Crumb Coated Cupcakes #Baking
Chocolate Crumb Coated Cupcakes #Baking


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