Chocolate Christmas Pudding Cupcakes

These delicious chocolate cupcakes are the perfect alternative for people who don’t like Christmas pudding. Ideal for the kids to tuck into after Christmas dinner whilst the adults enjoy the real thing.

Chocolate Christmas Pudding Cupcake Recipe
Yields 12
Write a review
Print
Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 175g Soft Butter (Stork)
  2. 175g Caster Sugar
  3. 3x Medium Eggs
  4. 10ml / 2tsp Vanilla Extract
  5. 125g Self-Raising Flour
  6. 100g Cocoa Powder
  7. 250g Unsalted Butter (softened)
  8. 500g Fondant Icing Sugar
  9. 200g White Fondant / Sugarpaste
  10. Red Food Colouring
  11. Green Food Colouring
Instructions
  1. Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
  2. Line a muffin tin with 12 large muffin sized cupcake cases.
  3. Cream together the butter and sugar until pale and fluffy.
  4. Add the beaten eggs & 1tsp of vanilla & mix beat together.
  5. Finally add the flour & 50g of the cocoa and mix thoroughly until smooth.
  6. Spoon the batter evenly into the cases and bake for 25-30 minutes.
  7. When baked remove from the tin and leave to cool on a wire rack.
  8. Cream the softened butter together with 1tsp of vanilla and then add the icing sugar and remaining cocoa, mixing together until creamy and lump free.
  9. Once the cakes are cool pipe or spoon a large blob of buttercream onto the middle of each cupcake.
  10. Using a palette or butter knife, carefully spread the buttercream down and towards the edges of the cupcake, to create a dome shape.
  11. When you have a smooth dome, use a rounded modelling tool or the end of a spoon or paint brush to gently make small dents all over the dome.
  12. Then take a piece of card and draw a splat shape and cut it out to use as a stencil for the white fondant.
  13. Next roll out the white fondant, place your card stencil on top and using a craft knife, cut out 12 of the shapes.
  14. Brush a tiny bit of water or edible glue onto the shapes and carefully stick them on top of the buttercream domes.
  15. Gather up the left over fondant and colour 2/3 of it green and the other third red.
  16. Using a small holly leaf cutter or craft knife, cut out 3 leaves per cupcake from the green fondant and stick them in the middle of each cupcake with water or edible glue.
  17. Finally, roll some tiny balls out of the red fondant and stick them in the middle of the leaves with water or edible glue.
Sarah Sibley http://www.sarahsibley.com/

Related Posts

Gluten Free Chocolate Brownies

Gluten Free Chocolate Brownies

Unlike some gluten free recipes, these Gluten Free Chocolate Brownies are delicious and moist. In fact most people don’t even realize that they’re gluten free! Related

Champagne & Amaretto Cupcakes

Champagne & Amaretto Cupcakes

Sophisticated & decadent cupcakes, perfect for weddings and grown up gatherings. Related