Giant Chocolate Cupcake

  • Total Time

    50m
    • Prep Time

      20m
    • Bake Time

      30m
  • Serves

    10


Put a different spin on your traditional celebration cake, this giant cupcake is a real showstopper and tastes delicious too.

Method

  1. Preheat the oven to 160°C (140°C fan, gas mark 3).

  2. Using a hand held electric whisk or freestanding mixer cream the butter and sugar together until pale and fluffy. Gradually add the eggs and vanilla paste, beating in between each addition. Sieve in the flour and baking powder.

    • 340g Unsalted Butter (Softened)
    • 340g Billington's Unrefined Golden Caster Sugar
    • 6 Large Egg(s) (Free Range)
    • 1 tbsp Nielsen-Massey Vanilla Bean Paste
    • 340g Self-Raising White Flour
    • 2 tsp Baking Powder
  3. Pour the mixture into the cupcake tin, approx 2/3 in the large base and 1/3 in the lid.

  4. Bake in the oven for 1 hour, until the sponge is springy to the touch and golden brown in colour.

  5. Cool and turn onto a wire rack to cool completely.

    Top Tip: How to Cool a Cake After Baking
  6. To make the frosting, whisk the icing sugar, cocoa powder and butter until the mixture has a sandy consistency, add the milk then whisk on a high speed until soft and fluffy.

  7. Use some of the frosting to sandwich the base and lid of the cupcake together, then cover the lid with the rest of the frosting using a palette knife. Alternatively fill a piping bag and pipe the buttercream in swirls. Anti-clockwise swirls will create a buttercream rose effect. You can practise on a sheet of baking paper beforehand.

  8. Decorate with chocolate shavings.

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