Royal Chef\'s chocolate cakes

Royal Chef's chocolate

Here the Royal Pastry Chefs share their version of chocolate cupcakes.

These beautifully designed cakes will be a showstopper at any birthday party - and impress your guests even more by letting them know the recipe comes straight from the kitchens of Buckingham Palace!

Ingredients cake sponges

(serves approximately 15) 

  • 15g vinegar
  • 300ml milk
  • 50ml vegetable oil
  • 60g butter (melted and cool)
  • 2 eggs
  • 5ml of vanilla essence
  • 250g of self-raising flour
  • 75 of cocoa powder
  • 300g caster sugar
  • 10g bicarbonate of soda
  • 100g white chocolate chips
    cupcake cases

Ingredients buttercream topping

  • 90g of high-percentage dark chocolate
  • 100g butter
  • 125g icing sugar

(Option to also use Royal icing, instead of buttercream. Royal icing is available pre-made in shops, add food colouring to create different colours).

Cake sponge method

  • Preheat the oven to 150 C
  • Combine the flour, sugar, cocoa powder and bicarbonate of soda into a mixing bowl
  • Whisk the eggs in a separate jug, with the vanilla essence, melted butter, oil, milk and vinegar
  • Slowly add the wet mixture into the dry mixture, little by little
  • Ensure the batter is smooth with no lumps
  • Finally add the chocolate chips (alternatives could be nuts, dried fruit)
  • Lay the cupcake cases onto a tray
  • Use a metal spoon to equally divide the mixture into the cases
  • Bake for around 15-18 minutes, take out of the oven when golden and springy on touch
  • Leave to cool

Buttercream icing method

  • Cream the sugar and butter together, until light and creamy
  • Add in the warm melted chocolate
  • If you have a piping bag to hand, pipe the icing on the top of cakes for decoration (otherwise gently use a teaspoon or small spatula to ice)

Royal icing method

  • If decorating with royal icing, roll the icing out and cut into circular disks
  • Lay the disc over the cupcake and mould to required shape 

Eat and enjoy!