Giant Christmas Cupcake

  • Total Time

    2h 0m
    • Prep Time

      1h 0m
    • Bake Time

      1h 0m
  • Serves


  • Skill Level

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If you are not a fan of the traditional Christmas fruit cake but would still like a festive cake - then this Giant Christmas Cupcake is the one for you. This giant cupcake has a delicious chocolate sponge and is filled with a chocolate peppermint buttercream. Baking and decorating this cake is a fun activity to get the family involved with and is sure to be a showstopper that all your friends will comment on.


  1. Preheat the oven to 160°C (140°C, 320°F, gas mark 3) Grease and lightly flour a giant cupcake mould, shaking off any excess flour.

  2. Cream the butter and sugar together and gradually add in the eggs one by one, mixing between each egg.

    • 340g Unsalted Butter (Softened)
    • 340g Unrefined Golden Caster Sugar (we like Billington's)
    • 6 Free Range Large Eggs
  3. Sieve the flour, cocoa powder and baking powder into the mix and whisk until fully incorporated.

    • 290g Self-Raising White Flour
    • 50g Cocoa Powder
    • 2 tsp Baking Powder
  4. Place in the oven and bake for 1 hour or until the cake is cooked throughout. Remove from the oven and leave to cool on a wire cooling rack.

    Top Tip: How to Tell if your Cake is Baked?
  5. Whilst the cake is cooling, roll out the white sugar paste and cover a thick 9" cake board, securing in place by brushing the board with apricot jam before covering.Carefully trim the excess sugarpaste icing with a knife.

    • 1kg White Sugar Paste Icing
    • 1 tbsp Apricot Jam (Melted)
  6. To make the chocolate buttercream filling, beat together the butter, icing sugar, cocoa powder and peppermint extract until smooth. You may need to add a splash of mix to loosen it up.

    • 75g Unsalted Butter (Softened )
    • 180g Icing Sugar (we like Silver Spoon)
    • 70g Cocoa Powder
    • 1 tsp Peppermint Extract (we like Nielsen-Massey)
  7. Spread a small amount (approx a teaspoon) of the buttercream onto your iced cake board where you would like to position your cake and put the cupcake base on top to fix in to place.

  8. Carefully carve out a shallow indent in the centre of your cupcake base to fill with the buttercream and gently spread over the buttercream. Place the top cupcake sponge on top of the buttercream.

  9. To make the vanilla buttercream topping, beat together the butter, icing sugar and vanilla extract.

    • 150g Unsalted Butter (Softened)
    • 500g Icing Sugar (we like Silver Spoon)
    • 1 tsp Vanilla Extract (We Like Nielsen Massey)
  10. Carefully spread a thin layer of buttercream around the outer side of the cupcake base and stick chocolate fingers around the base.

    • 3 Chocolate Finger Biscuits (packs of)
  11. Pipe or spread the remaining vanilla buttercream on to the roof of the cupcake and sprinkle with dessicated coconut.

  12. To make the Christmas tree, roll a ball of green sugar paste into a cone shape and coat with coloured sprinkles. Secure the tree to the cake board using a small dab of water on the base of the tree.

    • 100g Green Sugar Paste Icing
    • A handful Sprinkle Decorations
  13. Use coloured sugar paste to make the additional decorations or alternatively use prebought cake toppers and get creative with your decorating.

    • A selection Sweets

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