Baking: Chocolate Cupcakes with Candy Cane Frosting Recipe


It’s Christmas time and I thought there’s no better time to make these delicious Chocolate Cupcakes with a Vanilla Buttercream Frosting and Candy Cane Crumble!

Here’s what you’ll need:

For Chocolate Cupcake (makes 24)

  •  225g unsalted butter
  • 1 teaspoon vanilla bean paste (NO vanilla essence)
  • 400g caster sugar
  • 4 eggs
  • 350g cake flour
  • 130g cocoa powder
  •  2 cups hot water
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt


First, start by mixing cocoa powder with hot water and stir until smooth. Set aside.

In mixer, cream butter, sugar and vanilla extract until fluffy and pale.

Sieve cake flour with baking soda and baking powder. Set aside.

Add eggs to butter and sugar. Mix one egg at a time until fully combined.


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Gradually add flour, alternating with cocoa liquid mixture. Scrape the sides of the bowl and mix well until everything is combined.

Quick tip: We use cake flour for a light texture and better crumb. Also, this method of alternating wet and dry ingredients allows for a better, more consistent mixing of all the contents.


Line cupcake tray with cupcake liners and pour batter till 1/2 full. (3/4 if you prefer more domed cupcakes)

Bake at 180C for 20-25 mins until a toothpick inserted in the centre comes out clean.

And twenty minutes later.. tadaa!! Beautiful, chocolate-y cupcakes. They’re slightly cracked on the outside but once we slice off the tops to frost, the inside is completely soft and fluffy. Mm..


Now to the buttercream. Here are the ingredients you’ll need:

  • 200g butter
  • 100ml heavy cream
  • 240g icing sugar
  • 1 tsp vanilla bean paste


Cream butter and sugar until most of sugar is dissolved and butter is pale. The more pale the better so you get a more accurate colouring on the frosting.

Add vanilla extract and mix till combined.

Now comes the fun part! Get creative with your Christmas colours. Use green for Christmas trees or in this case, to get a candy cane frosting design, just paint two straight lines on opposite ends vertically on your piping bag before spooning in the frosting. Then just squeeze from the outside in and top with your favourite decorations.

I went with golden pearls to match the cupcake paper as well as some crushed candy cane sprinkles and some chocolate syrup for a more decadent finish.

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I really hope you have fun with these. It’s so easy to do with your family and children and is perfect for the festive season. Big thank you to Shireen Amran Enjoy! x

2 thoughts on “Baking: Chocolate Cupcakes with Candy Cane Frosting Recipe

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