Primrose Bakery Milk Chocolate Cupcakes

Prep Time

15 minutes + cooling

Cooking Time

18-20 minutes


20 cupcakes

Whether it’s for a celebration, afternoon tea or just a well-deserved treat, you can’t beat these moist and creamy milk chocolate cupcakes, created by Primrose Bakery, one of London’s favourite bakeries. Try adding chocolate hearts, curls, fruit or different flavours to these versatile treats that look as good as they taste!


For the cakes
  • 85g soft unsalted butter
  • 250g Fairtrade light brown sugar
  • 165g Divine Milk Chocolate Baking Bar, melted
  • 4 eggs
  • 250g self-raising flour
  • 100ml whole milk
For the buttercream
  • 250g Divine Milk Chocolate Baking Bar, melted
  • 250g soft unsalted butter
  • 600g Fairtrade icing sugar
  • 50ml double cream
Cook's tips
  • You will need two muffin or deep cupcake trays and colourful cupcake cases



Preheat your oven to 160°C and line your cupcake cases with the paper liners.


Cream the butter and sugar together using a hand held whisk or stand mixer until light and fluffy.


Add the melted chocolate to the sugar and butter mixture and combine.


Gradually incorporate the eggs one at a time, mixing slowly.


Add the flour and the milk and beat until the mixture is smooth.


Using a spatula, fold the batter a few times in the bowl to reduce the amount of air in the mixture.


Spoon the batter into the cupcake cases until they are half full.


Bake for 18-20 minutes or until a skewer inserted into the middle of a cupcake comes out clean.


Leave the cupcakes to cool in the tin for a couple of minutes before moving to a cooling rack to cool down fully.


To make the buttercream melt the milk chocolate in the microwave in short bursts, ensuring you don’t overcook or burn the chocolate. Set aside to cool slightly.


Once cooled, add the softened butter, icing sugar and cream, beating with a handheld electric beater or stand mixer until smooth.


Ice each cupcake with buttercream and decorate as desired with a chocolate heart, curl, or a sprinkling of cocoa powder.


To make the chocolate curls use a 90g bar of chocolate.


Remove from the wrapper and place on a piece of kitchen paper, then microwave 1 minute on medium, turning the chocolate every 10 seconds. The bar should feel warm, but not melted.


Place on a board flat side up and with a sharp, long knife, place the blade at an angle on to the chocolate and carefully pull the blade towards you to form a thin curl of chocolate. Turn the bar after each curl.


If the curls are brittle, warm the chocolate as before for a few seconds. Place on a plate and chill the curls before using to decorate your cake.


For something a bit different, why not core the cupcakes and fill them with raspberry jam? Ice with the buttercream and then top with a fresh raspberry. Alternatively, fill the cupcakes with a spoonful or orange marmalade and add some fresh orange zest to the buttercream for a chocolate orange combination!