Birthday Cupcakes Recipe!

Food - 11/06/2019

One of my fondest memories of birthday parties as a child is eating cupcakes, but I absolutely HATED chocolate sponge (vanilla sponge is still my favourite). However, I do enjoy chocolate cake now, so I’ve put together my two favourite cupcake recipes, so they will be perfect for ANY birthday party. One is a vanilla sponge with white chocolate chips and a delicious white chocolate buttercream frosting. The other is a chocolate delight, chocolate sponge with dark and milk chocolate chips with a beautiful milk chocolate buttercream on top. As there are 24 cupcakes overall, there should be more than enough for the guests, and there is something for the vanilla sponge lover AND the chocolate sponge lover. Enjoy! 

For the white chocolate vanilla cupcakes: 

75g of Unsalted Butter (at room temperature) 

200g of Caster Sugar

1 Large Egg (at room temperature) 

1 Teaspoon of Vanilla Extract 

200g of Self-Raising Flour 

150ml of milk 

200g of White Chocolate Chips 


For the white chocolate frosting: 

125g of Unsalted Butter 

150g of White Chocolate 

250g of Icing Sugar

Extra white chocolate to decorate (optional)  


For the milk chocolate cupcakes: 

75g of Unsalted Butter (at room temperature)

200g of Caster Sugar 

1 Large Egg (at room temperature)

150g of Self-Raising Flour 

50g of Cocoa Powder 

150ml of milk 

100g of Dark Chocolate Chips 

100g of Milk Chocolate Chips 


For the milk Chocolate Frosting: 

125g of Unsalted Butter 

150g of Milk Chocolate 

1 tbsp of Cocoa Powder 

250g of Icing Sugar 

Extra milk chocolate to decorate (optional)




1. Preheat your oven to 180°C (160°C Fan) and get yourself two 12-hole muffin/cupcake trays. Pop your cupcake cases into each hole on the tray and leave it to one side. 

2. Grab yourself two large glass bowls (its less time consuming to prepare these at the same time). In each bowl put the separate amounts of butter and sugar and whisk them both together until light and creamy. Crack an egg into each bowl and whisk that in too.   

3. In the bowl that will be your white chocolate cupcake mix, add the teaspoon of vanilla extract and then fold in the self-raising flour. The mixture will become quite thick, but don’t panic, we will fix that soon. Make sure you mix it well so it’s nicely combined. In the other bowl (for the chocolate cupcakes) add your cocoa powder and self-raising flour, gently folding it in until it is well combined. 

4. In both bowls add the recommended amount of milk in thirds, mix well between each addition so that both mixtures become smooth and creamy. Then, add the white chocolate chips to your vanilla cupcake mix and add the milk and dark chocolate chips to your chocolate mix. Fold your chocolate chips into both mixtures and they're ready to go in the oven!

5. Divide your two mixtures into the cupcake cases on each tray, so you have your chocolate cupcakes on one tray and your white chocolate vanilla cupcakes on the other. Pop them into the oven for about 15 minutes, if you want to check that they are done, they should spring back when you lightly press on the top.

6. Cool the cupcakes for 45 minutes and then begin making the frosting. For the white chocolate frosting you will need beat the butter until it is light and creamy whilst you melt the white chocolate in the microwave. When it is fully melted, mix it with the butter and then sieve your icing sugar into the same bowl and mix well. 

7. To make the milk chocolate frosting, beat your butter until it is light and creamy whilst you melt your milk chocolate in the microwave, when it is melted add this to the butter and mix them together. Then add the cocoa powder and icing sugar, mix them well and you’re ready to start decorating. 

8. It probably seems pretty self-explanatory but remember to pipe the milk chocolate frosting onto the chocolate cupcakes and the white chocolate frosting onto the vanilla sponge cakes. 

9. To decorate my cupcakes, I piped the frosting on using a large round nozzle, and then I took some extra chocolate from the cupboard and placed a piece on top of each cupcake as an extra treat. Once they were done, I put them in the fridge for 20 minutes so the frosting would set and then they were ready to serve!