celebrating 130 years 1884-2014

Chocolate 'Hot Cross Bun' Cupcakes

By Chelsea Sugar
Chocolate 'Hot Cross Bun' Cupcakes
12 servings
  • 1 review

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 15 mins
  • Serves

    100g butter, softened
    ¾ cup packed Chelsea Soft Brown Sugar
    2 large eggs, beaten
    1 cup plain flour
    ½ tsp baking soda
    ¼ cup cocoa
    ½ cup sour cream
    ¾ cup Chelsea Icing Sugar
    1 tsp lemon juice
    1 tbsp milk
    Drinking chocolate to sprinkle on top


    1. Preheat oven to 190° conventional (170°C fan forced). In a large electric mixing bowl, beat together the butter, Chelsea Soft Brown Sugar and eggs for 2-3 minutes until creamy.

    2. Sift in the flour, baking soda and cocoa and add the sour cream then beat for 2-3 minutes until smooth and fluffy. Spoon the mixture into a 12-hole muffin pan lined with cupcake cases or directly into self-standing cupcake cases.

    3. Bake for 15-20 minutes until the cupcakes are puffed and spongy to the touch or a skewer inserted into the centre comes out clean. Remove from the oven and set aside to cool.

    4. Sift Chelsea Icing Sugar into a bowl. Add lemon juice and just enough milk to make a thick, pipe-able icing. Use a piping bag or drizzle from a spoon to draw a cross on each muffin, set aside for icing to harden slightly. Sprinkle with drinking chocolate and serve.

If you like this recipe you may love these


Average Rating
(1 review)

image description

The cupcakes are perfect! Easy recipe and the sour cream gives a really good texture. Got a little lazy at the end however and just used fudge icing pen to do the cross!

Load More

Products used in this recipe

Sign in