Serves: 12
Preparation time: 20 mins
Cooking time: 18 mins


Buttercream dipped in melted chocolate. A quirky and delicious way to top a cupcake.


  • 50g coca powder
  • 200ml boiling hot water
  • 200g self raising flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 125g butter, softened
  • 150g caster sugar
  • 50g dark brown sugar
  • 1 tsp vanilla extract
  • 2 large Ella Valentine eggs, room temperature

Vanilla buttercream:

  • 120g butter, softened
  • 200g icing sugar, sifted
  • 1 tsp vanilla
  • 2 tsp milk
  • 200g milk chocolate, for dipping


  • 12 hole muffin tin
  • 12 cupcake cases


  1. 1. Preheat the oven to 180 degrees (350F), Gas Mark 4.
  2. 2. Line a 12 hole muffin tin with cupcake cases
  3. 3. Stir the hot water with the cocoa until smooth and leave to cool.
  4. 4. Sift the flour, baking powder, baking soda and salt together and set aside.
  5. 5. Cream the butter and sugar until light and fluffy, add the vanilla extract. Add the eggs one at a time, beating well after each addition.
  6. 6. Add the flour in one go. Then the cooled cocoa powder.
  7. 7. Spoon the mixture into the cupcake cases and bake for 18 minutes or until a cocktail stick inserted into the centre comes out clean. Place on wire racks to cool completely.

Vanilla buttercream:

  1. 1. Cream the butter, then gradually add the sugar until smooth and creamy. Mix in the vanilla and milk.
  2. 2. Pipe onto the cupcakes using a piping bag. Leave to set for about 20 minutes.
  3. 3. Then melt 200g milk chocolate in a deep bowl and carefully dip the top of each cupcake into it.