Buckingham Palace Chocolate Cupcakes

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When I was looking for delicious treats to celebrate King Charles’ coronation, I found this wonderful recipe for chocolate cupcakes with chocolate buttercream, shared by the pastry chefs from Buckingham Palace.

Soft, moist and fluffy chocolate sponge, studded with white chocolate chunks, is topped with a rich, silky, smooth, dreamy buttercream, loaded with melted dark chocolate and finished with a hint of salt. My daughter Charlotte loved the inclusion of white chocolate, I prefer the cakes without. Totally up to you; they are optional. Whichever way you choose, I guarantee you will love these cupcakes.

How to make Buckingham Palace Chocolate Cupcakes

Where is this recipe from?

This recipe was shared by the pastry chefs from Buckingham Palace and makes 24 cupcakes. Feel free to halve the ingredients!

Collect all the ingredients together:

Cupcakes: makes 24

• unsalted butter
• caster sugar
• plain/all-purpose flour
• unsweetened cocoa powder, sieved
• instant coffee powder
• baking powder
• bicarbonate of soda
• fine salt
• milk
• vegetable oil
• eggs
• white wine vinegar
• white chocolate, optional

Chocolate Buttercream:

• dark chocolate, 70% cocoa solids
• unsalted butter, at room temperature
• icing sugar
• fine salt, to taste

Now make these delicious cupcakes:

Cupcakes:

1. Weigh the butter in a microwave safe jug or bowl and blitz in the microwave until melted. Set aside to cool while you collect the remainder of the ingredients.
2. Weigh the sugar into a mixing bowl and sieve over the flour, cocoa, coffee, baking powder, bicarbonate of soda and salt. Mix well.
3. Add the milk, oil, egg and vinegar to the melted and cooled butter and mix well.
4. Slowly add the wet mixture to the dry mixture. Use a balloon whisk to mix, ensuring that there are no lumps. Be careful not to over-mix.
5. Chop the white chocolate and fold into the cake batter, if using.
6. Divide the mixture between 24 muffin cases and bake in the centre of a pre-heated oven for 15 – 20 minutes, or until cooked. They will be springy to the touch.
7. Remove from the oven and leave in the tin for 5 minutes. Transfer to a wire rack and leave to cool.

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Chocolate Buttercream:

1. Melt the chocolate in a bain marie or microwave. Set aside to cool. (See Recipe Notes)
2. Beat the butter, with an electric whisk, for a few minutes until light and fluffy.
3. Slowly beat in half of the the icing sugar, folding it in first with a spoon, and then using the electric whisk.
4. Add the remaining icing sugar, fold in and then beat again until combined and the icing is light and fluffy.
5. Stir 2 tablespoons buttercream into the cooled, melted chocolate and mix well.
6. Now beat the cooled melted chocolate into the buttercream.
7. Make sure the cupcakes have completely cooled and then pipe or spoon the buttercream on top.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.