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    Delia's Chocolate 'surprise' cupcakes

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    Delia's Chocolate 'surprise' cupcakes

    • Preparation time: 10 minutes
    • Cooking time: 40 minutes, plus cooling
    • Total time: 50 minutes, plus cooling


    75g dark chocolate (minium 70% cocoa solids)
    50g condensed milk
    50g light muscovado sugar
    75g block butter
    110g mashed potato (can be frozen and defrosted)
    110g sifted self-raising flour
    1 level teaspoon baking powder
    1 large egg
    1 level teaspoon Chinese five spice powder

    For a dark chocolate icing
    50g dark chocolate
    100g condensed milk
    10g block butter
    24 pink chocolate buttons

    For a milk chocolate topping
    75g milk chocolate (minimum 30% cocoa powder)
    75g condensed milk
    10g block butter
    24 white chocolate buttons

    For a white chocolate topping
    75g white chocolate
    75g condensed milk
    10g block butter
    24 milk chocolate buttons

    Pre-heat the oven to 180°C, gas mark 4

    Equipment: Two Silverwood 6-cup muffin trays, lined with paper fairy cake cases


    Begin by placing the chocolate, broken up, in a medium heatproof bowl, then add the condensed milk, sugar and butter. 

    Place this over a saucepan of barely simmering water, making sure the bowl does not touch the water. Then, keeping the heat at its lowest, leave everything to melt slowly, giving it the odd stir. It should take about 6 minutes for everything to combine and melt.

    Meanwhile place the remaining cake ingredients in a large bowl and when the chocolate mixture is ready, add it to the rest and whisk it in until everything is smooth and creamy. 

    Now divide the mixture between the paper cases and bake them near the centre of the oven for about 15 minutes. After that allow them to cool in the tin, and while that’s happening make your chosen icing.

    Just put the chocolate and condensed milk into another heatproof bowl and melt together (as above). Then take the bowl off the heat, stir in the butter until melted and allow the mixture to cool for about 5 minutes. 

    Using a small palette knife, spread the mixture over the top of the cakes and finish each one with two chocolate buttons. 

    Store in an airtight tin.

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    Recipe taken from Delia's Cakes, Hodder & Stoughten 2013. © Delia Smith 2013 

    To watch this recipe video, click here

    See also: Delia's Viennese Tartlets

    For more information about Delia's online cookery school go to www.deliaonline.com 




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