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By Prohibition Bakery

Divine Figgy Pudding Cupcakes

timerPrep Time: 35 Minutes

groupsServes: People

Prohibition Bakery, home of the Boozy Cupcake, makes a Figgy Pudding Cupcake in honor of London Chocolate Week 2013.



1/2 cup of water
1/2 cup of butter
1 egg
1/3 cup sour cream
1 1/3 cup flour
1 cup granulated sugar
3/4 TSP baking soda
1/2 TSP salt
1/4 cup fig puree
1/4 cup Divine 70% baking bar (chopped into small chunks)


1/4 cup fig puree
1/4 cup brandy


1/2 cup high ratio shortening (trans fat free, if possible)
1/4 cup brandy
1/8 cup fig puree
1/4 cup finely ground walnuts
1 LB confectioners sugar


Step 1

Fig Puree1) Put roughly 8 ounces of dried figs into blender or food processor, set on “puree.”2) While processor is running, slowly add ¼ c of Brandy until fig puree reaches a jam-like consistency.

Step 2

CakePreheat oven to 325 degrees Fahrenheit

Step 3

Heat water and butter in a saucepan until butter is melted, taking care not to boil contents.

Step 4

In a mixing bowl, beat sour cream and egg until combined.

Step 5

In another bowl, combine flour, sugar, baking soda, and salt.

Step 6

Add water and butter mixture to mixing bowl gradually.

Step 7

Slowly add dry goods to wet and beat until smooth.

Step 8

Add in chopped chocolate and fig puree.

Step 9

In greased or lined cupcake tins, fill 2/3 way. Bake for 10 minutes and let cool on a cooling rack.

Step 10

FrostingWith paddle attachment, whip together confectioners sugar and shortening until crumbly.

Step 11

Add Brandy and continue to beat until smooth, scraping the bowl occasionally.

Step 12

Add ground walnut and fig and continue beating and scraping until the everything is thoroughly mixed.

Step 13

Assembly When cupcakes are cool, use a small pastry tip to core out the center.

Step 14

Fill the cupcakes with the fig puree, using a squeeze bottle.

Step 15

Frost the cupcakes to your liking and garnish with shaved chocolate.

Made using Divine 70% Dark Baking Bar

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