Chocolate Cupcakes - Unlive for cakes book

Absolutely no fear whatsoever attached to making these fab but easy home-made cakes. No creaming or curdling and the mashed potato makes them wonderfully moist. We’ve also tested this as one large cake (see below), so if you need a new celebration cake, this is it.

Makes 24

Delia's How to Cheat at Cooking

Chocolate Cupcakes - Unlive for cakes book
 150g Green & Black’s organic dark chocolate (85% cocoa solids)
 110g condensed milk from a 397g tin
 110g light muscovado sugar
 150g unsalted butter
 6 discs Aunt Bessie’s Homestyle frozen mashed potato, defrosted
 200g self-raising flour, sifted
 2 teaspoons baking powder
 1-2 teaspoons Chinese five-spice powder
 2 eggs
For the chocolate icing:
 150g Green & Black’s organic dark chocolate (85% cocoa solids)
 the rest of the condensed milk from the 397g tin
 50g soft unsalted butter
 48 pink chocolate buttons (from


Pre-heat the oven to gas mark 4, 180°C. Fill two 12-hole patty tins with 24 cupcake cases.

To make the cakes, place the chocolate, broken up, in a large, heatproof bowl along with the condensed milk, sugar and butter, then set this over a saucepan of simmering water, making sure the base of the bowl doesn’t touch the water.

Then, keeping the heat at its lowest, allow the ingredients to melt slowly, stirring occasionally. It should take about 5 minutes to become smooth, then remove it from the heat and leave to cool for 5 minutes.

Now put the remaining cake ingredients in a large bowl, add the chocolate mixture and mix everything with an electric whisk till smooth.

Divide among the cupcake cases, then bake on the centre shelf for about 15 minutes.

Leave in the tins to cool.

For the icing, break the chocolate into a heatproof bowl, add the condensed milk and melt them together, as above.

Then take the bowl off the heat and stir in the butter until melted. Leave the mixture to cool for 5 minutes,
then use it to top the cakes.

Finish each one with 2 pink chocolate buttons.

Note: to make 1 large cake, use 2 x 20cm lightly greased and lined tins and cook for 30 minutes. When cool, make the icing and use a third of it to sandwich the cakes and the rest over the top and around the sides.

More chocolate cake recipes from Delia

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