Name: Galaxy Chocolate Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 175 g Butter or baking spread (softened, unsalted); 175 g Caster sugar; 3 Eggs (large); 30 g Galaxy Hot Chocolate Powder (or cocoa powder); 145 g Self raising flour; 1/4 tsp Baking powder; 1 tbsp Milk; 150 g Butter (softened, unsalted); 300 g Icing sugar; 200 g Galaxy chocolate spread (see notes if you can;t find this ingredient); 2-3 tbsp Milk; 200 g Galaxy chocolate bar (broken into squares)

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As I mentioned when I made my Malteser Teaser Cupcakes, there are so many chocolate bars being turned into spreads at the moment. So I feel it is only my duty to then turn these spreads into buttercream to top delicious cakes and cupcakes with! This time it's the turn of Galaxy Chocolate Cupcakes. I've infused the sponge with Galaxy hot chocolate powder (which by the way is my favourite hot chocolate powder and you must give it a try as it's so creamy and rich for a powder drink.) Then I've made a buttercream using the Galaxy chocolate spread, and of course the decoration had to be in the form of Galaxy chocolate pieces for the ultimate Galaxy triple treat!

Ingredient Tips & Equipment Information

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
I used a baking spread for the cupcakes and unsalted butter for the buttercream.
If you can't find the Galaxy chocolate spread, then make the buttercream from my Chocolate & Caramel Golden Egg Cupcakes instead.
I added two Galaxy pieces to the top, but you could add one, or even three! Or decorate with another type of Galaxy chocolate. Some star sprinkles would look fab too!
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Galaxy Chocolate Cupcakes

For the sponge, mix the butter and sugar together, then whisk in the eggs and milk. Next whisk in the self raising flour, baking powder and Galaxy hot chocolate powder. Divide the batter between 12 cupcakes cases and bake them for 20-25 minutes.

Whilst the cakes are cooling, make the buttercream by mixing the Galaxy chocolate spread with icing sugar, butter and milk. Pipe it onto the cupcakes then top them with Galaxy chocolate pieces.

How long do the cupcakes last for and can they be frozen?

The cupcakes will last for 2-3 days in an airtight container in a cool place. You can freeze both the cupcakes and the buttercream. To freeze them separately, wrap the cupcakes well in cling film or put them in an airtight container. The buttercream can be frozen in a sealed tub. To freeze them decorated, freeze the cupcakes on a plate until frozen solid, then carefully wrap in cling film. Remove the clingfilm when you take the cupcakes out of the freezer to defrost, as if they defrost with it still on it could damage the buttercream.

Can you make the cupcakes with plain/all purpose flour?

Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 1 + ½ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

Can the cupcakes be made gluten or dairy free?

Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 1 + ½ teaspoons baking powder. You may also like to add ¼ tsp Xanthan Gum for better texture. For a dairy free version, use a dairy free baking spread and dairy free milk for the cupcakes and the buttercream. You will also need to use a dairy free alternative to Galaxy spread or Galaxy chocolate fore the buttercream, and decorate the cupcakes with a dairy free alternative to Galaxy.

Do you need an electric mixer to make this recipe?

While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. The cupcakes will be lighter and fluffier when made with an electric mixer. The buttercream will also be smoother. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as £10!

Tips for making the Galaxy Chocolate Cupcakes:

I used a Jem 1E piping nozzle for these cupcakes.
You can spread the buttercream onto the cupcakes with a spoon if you don’t want to pipe it.

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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