Chocolate polka dot cupcakes

  • 45 mins cooking
  • Makes 15 Item
  • Print


Chocolate polka dot cupcakes
  • 1 cup (150g) self-raising flour
  • 1/2 cup (75g) plain (all-purpose) flour
  • 1/3 cup (35g) cocoa powder
  • 3/4 cup (165g) caster (superfine) sugar
  • 185 gram unsalted butter, softened
  • 3 eggs
  • 1/2 cup (125ml) milk
  • 45 of each pink, red and green smarties
  • 50 of each pink, red and green mini m&m's
Butter cream (1 quantity)
  • 125 gram unsalted butter, softened
  • 1 1/2 cup (240g) icing (confectioners') sugar
  • 2 tablespoon cocoa powder
  • 2 tablespoon milk


Chocolate polka dot cupcakes
  • 1
    Preheat oven to 180°C (160°C fan forced). Line 15 holes of two 12-hole (¹/³-cup/80ml) muffin pans with paper cases.
  • 2
    Beat sifted dry ingredients, butter, eggs and milk in large bowl with electric mixer on low speed until ingredients are combined. Increase speed to medium, beat until mixture is smooth and has changed to a paler colour. Divide mixture into paper cases.
  • 3
    Bake cakes about 20 minutes. Stand cakes in pans 5 minutes before turning, top-side up, onto wire rack to cool.
  • 4
    Meanwhile, make chocolate butter cream. Beat butter in small bowl with electric mixer until as white as possible. Beat in sifted icing sugar and cocoa, and milk, in two batches.
  • 5
    Spread the top of each cake with butter cream. Position Smarties and mini M&M's on cakes in spiral pattern.

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