Chocolate Christmas Pudding Cupcakes
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Chocolate Christmas Pudding Cupcakes

This chocolate Christmas Pudding cupcakes recipe is the perfect treat for Christmas.  In addition, you can use any of our Sugar and Crumbs Natural Flavoured Cocoa power.In fact, with our Natural Flavoured Cocoa Powder, you can bake these easy cupcakes in any flavour. Try to make it using Chocolate Cherry, Orange, or combine flavours. 

If you’re looking for a fun festive bake, these Christmas pudding cupcakes are what you’re after!

If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

In addition, you can decorate these classic cupcakes with buttercream flowers using our Nifty Nozzles, the genuine Russian piping tips.

This recipe is one that you will return to time and time again. Furthermore, the cupcakes doesn’t go dry around the edges.

As a general rule, we recommend eating your cupcakes on the day of baking or within 24 hours for the best flavour, but they will last up to 2 days.

Check more recipes out here.

Ingredients Chocolate Christmas Pudding Cupcakes

Artificial holly berries
200g Caster sugar
60g Chocolate orange
2 Eggs
250ml Milk
370g Self raising flour
125ml Vegetable Oil
30g Sugar and Crumbs Chocolate Orange Natural Flavoured Cocoa Powder (or any flavour of your choice)
For the Ganache:
100ml Double Cream
100g White chocolate


1. Preheat the oven to 200° C, 180° C fan, 350 F, Gas mark 4.

2. Beat the eggs until pale and then mix with the vegetable oil and milk. Add the sugar and whisk to combine.

3. Add the flour and the Sugar and Crumbs Chocolate Orange Natural Flavoured Cocoa Powder and mix again. It’s important not to overbeat the mixture, just stir until the bigger lumps have disappeared and don’t worry about the little ones.

4. Roughly chop the orange chocolate. Cut each one into three and stir through the cake batter.

5. Grease a muffin tin and fill each cup about two-thirds of the way up with the cake batter. Bake in the pre-heated oven for 22 minutes. Allow the cakes to cool in the tin for 5-10 minutes before removing them. The melted chocolate will make them a bit delicate so be gentle. Place on a wire rack to cool completely.

6. To make the ganache, pop the white chocolate and double cream in a bowl and microwave in thirty second bursts stirring each time. You will probably only need a couple of bursts until you have a smooth, well-combined mixture. Leave this to cool until it takes on the texture of treacle i.e. loose enough to create drips, but very slow-moving ones.

7. Cut a small slice from the top of each cupcake  creating a flat surface. Turn them upside down and stand them up. Then, top each one with a spoonful of ganache. It might take you a couple of goes to get the hang of creating nice drips but you’ll find it helpful not to add too much to start with.

Finish off each cupcake with artificial holly berries.

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