I’m on a quest to perfect a cupcake recipe using English chocolate. I’ve mentioned Paul’s love of Wispa Bars before. And although he ranks Wispas #1, his love is not exclusive. He likes all Cadbury chocolate, including Dairy Milks. A Dairy Milk bar is Cadbury’s version of a milk chocolate bar.
My inspiration for the recipe came from Cadbury’s UK recipe website: Chocolate Cup Cakes. The cupcake I baked is an adaptation of King Arthur’s Flour Milk Chocolate Layer Cake. The frosting is great; a simple whipped chocolate ganache. I’ll use it again. The cake is tasty. Not perfect; it’s a bit dry. My quest for perfection continues…
Dairy Milk Chocolate and Wispa Cupcakes
You can find English chocolate at World Market or at your local gourmet grocer.
Ganache Frosting
- 6 ounces Cadbury Dairy Milk, chopped (about 1 cup)
- 1/2 cup heavy cream
Cupcakes
- 2 tablespoons vegetable oil
- 2 tablespoons butter, softened
- 1/3 cup sugar
- 1 large egg, room temperature
- 3 ounces Cadbury Dairy Milk, chopped (about 1/2 cup) and melted
- 1/8 teaspoon salt
- 1 1/4 cups cake flour
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla
- 1/4 cup Cadbury Drinking Chocolate
- 1/2 cup buttermilk, room temperature
Topping
- 1 Wispa, chopped
Directions
| 1) For the ganache: Place the chopped Dairy Milk in a medium-sized bowl. Heat the cream until just boiling and pour over the chocolate. Slowly stir until completely melted and lump-free. Set the bowl in the fridge to chill while you make the cupcakes. |
| 2) Preheat the oven to 350°F and line a standard 12 cupcake tin with liners. |
| 3) In a medium bowl stir together: salt, flour, baking soda, and Cadbury Drinking Chocolate Set aside. |
| 4) Place the oil, butter, sugar, and eggs in the bowl of your mixer. Beat on medium speed for 2 minutes. Stop the mixer and scrape down the bowl.Add the melted Dairy Milk and vanilla. Mix for 1 minute. |
| 5) Reduce the mixer speed to low and add half the dry ingredients, mixing only until they disappear. Scrape down the bowl and add the buttermilk, mixing until incorporated, then mix in the remaining dry ingredients. |
| 6) Pour the batter into the tins, and bake 15 to 17 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean, with just a few moist crumbs. |
| 7) Rest the cupcakes in the pan for 5 minutes, then turn out onto a rack to cool completely. |
| 8) To prepare the ganache: The chilled ganache should now be the consistency of chocolate pudding. Place it in the bowl of your mixer and whip with the whisk attachment until thick, light, and fluffy. Be sure to scrape the bottom of the bowl to fully incorporate all of the chocolate. |
| 9)Place a dollop of frosting on each cupcake and top with chopped Wispa. |
| Yield: 12 cupcakes. |
Photos by Paulrus |
Pink Stripes 
This looks great, what a shame it was a little dry!
I loveeee Cadbury’s Fruit and Nut and also their Diary Milk. These cupcakes look soooo good! I can send you my address and the appropriate monies for shipping because I want some of these cupcakes! (I kid)
But I’m saving the recipe. It looks like a winner! To help with the dryness,I’d probably add some chocolate pudding or chocolate yogurt to mines! Thanks Wendy.
By the way, can you tell me how I can get the “Pin It” button? I so desperately want that.
Perfect or not, they look pretty tempting! My husband is headed to London next week…I will have to give him a list of chocolate to bring back!
They look delicious, but I completely understand “being on a quest”! I am sure you will get it just how you want it. 🙂
These look amazing! I, too, am a fan of UK chocolate. We’re lucky enough to have two shops in town that carry it for a premium price (of course) and it’s totally worth it. I can’t wait to see how your quest progresses 😀
I live in the UK and I have to say that Cadbury’s is not my favourite chocolate. However, it should be more available in the US because Kraft bought out Cadbury’s so it’s technically not a British company anymore. So I hope Paul gets his Wispa on more often!
The one thing I have found is that cakes with buttermilk need extra liquid because the buttermilk is not enough in itself. The amount of oil the recipe seems to call for doesn’t seem proporitionate. I would add some milk to the mixture.
I find the Hummingbird Bakery Cookbook is really good for chocolate cupcakes. I don’t know if you get that in the US? It’s a good investment if you wanted to purchase it.
Lovely blog, I’m enjoying reading your posts.
Samantha
I just stumbled upon this post. I love it. the pictures are fab, and looks so tasty. We are an English tea shop in New York and we love sweet treats! If you like puddings as much as us, you might like our blog, its about all things to do with cakes, baking and afternoon tea. http://teaandsympathynewyork.wordpress.com/
enjoy.xx
That frosting looks insanely good! I’m not usually a big fan of ganache, but I think whipped might be the way to go. Good luck on your quest 🙂
Beautifully done!!! I have issues with dry cakes, too…but I have a feeling that my family would love these anyway!
They are chocolate cupcakes – plenty to love here! You made them look pretty too.
Such very Spring looking cupcakes that look quite perfect to me. Beautifully photographed.
Haha…I love the idea of a picky husband support group!!! Brilliant!
Looks great ~ And i always have dairy milk at home definitely going to make some of these cupcakes sometime thanks for sharing!
I adore ganache and whipping it to make frosting is genius! English chocolate has always been a favorite in my family, especially the Yorkie bars. We ate the boy-version but it was ever so sweet to find the more elusive girl ones.