Chocolate cupcakes with white chocolate icing

Makes: 18 Prepare & Cook:


  • 75g cocoa powder, sifted
  • 360g butter, softened, plus extra for greasing
  • 260g spinneysFOOD Caster Sugar
  • 4 spinneysFOOD Free Range Eggs
  • 200g spinneysFOOD Self-Raising Flour, sifted
  • 1 tsp baking powder
  • 50g white chocolate, broken
  • 200g spinneysFOOD Icing Sugar, sifted
  • 150g spinneysFOOD Cream Cheese, at room temperature


  1. In a bowl, whisk the cocoa powder and 175ml boiling water together until smooth. Leave to cool for 10 minutes.
  2. Preheat the oven to 180°C, gas mark 4. Grease and line 18 cupcake tin holes.
  3. Put 260g butter and the caster sugar in a bowl and whisk until pale and fluffy. One at a time, beat in the eggs, then stir in the flour and baking powder.
  4. Add the cooled cocoa mixture and stir to combine. Divide the mixture between the prepared holes.
  5. Bake for 15-20 minutes. Leave to cool in the tins for a few minutes, then turn out onto a wire rack to cool completely.
  6. Meanwhile, make the icing. Melt the white chocolate in a bowl set over a pan of barely simmering water. Remove from the heat and leave to cool completely.
  7. Whisk the remaining 100g butter until pale. Beat in the icing sugar and cream cheese, then pour in the cooled melted chocolate and beat until thick. Chill for 20-30 minutes.
  8. Use the icing to decorate the cupcakes then serve.

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