0 item(s) in bag

Haigh's Chocolate Cupcakes

Difficulty: Easy


  • Makes 12
  • 200g softened unsalted butter, diced
  • 3/4 cup (165g) brown sugar
  • 3 extra large eggs
  • 1 2/3 cups (250g) plain flour, sifted
  • 1/4 cup Dutch-process cocoa, sifted
  • 1 1/4 teaspoon baking powder
  • 200g crème fraiche
  • 2 tablespoons milk
  • 200g Haigh’s Dark Chocolate Pastilles, melted
Haigh’s Chocolate Ganache Haigh’s Chocolate Buttercream


  • 15 mins Prep
  • 25 mins Cooking
For the cupcakes:
  • Preheat the oven to 180°C (160°C fan-forced). 
Line a 12-hole standard muffin pan with paper cases.
  • Using an electric stand mixer with a balloon whisk, beat butter and sugar together until light and fluffy. Add eggs, one at a time, beating until combined. 
Add flour, cocoa and baking powder, stirring gently until combined.
  • Add crème fraiche and milk, stirring until mixture is well combined. Add melted chocolate, stirring gently to combine.
  • Evenly divide mixture between paper cases and bake in preheated oven for 25 minutes or until a skewer comes out of the centre clean. Remove from oven and allow to cool in pan for 5 minutes, before turning onto a wire rack to cool completely.
To serve:
  • Haigh’s Chocolate Ganache or Haigh’s Chocolate Buttercream
Decorate with: For the ganache:
  • Place Haigh’s chocolate in a medium mixing bowl. Heat cream in a small saucepan over a medium heat, bring to just below boiling point. Pour over chocolate and gently stir to combine. 
Leave to stand for several minutes before stirring again.
  • Repeat process until chocolate has melted, making sure mixture is not over stirred.
  • Cover with plastic wrap and chill in refrigerator for 30 minutes to an hour, to firm up enough to spread or pipe.
For the buttercream:
  • Combine chocolate and cream together in a small mixing bowl over a saucepan of gently simmering water. Stir occasionally until chocolate has melted and mixture is smooth. 
Remove from heat and allow to cool completely.
  • Using a stand mixer with a balloon whisk attachment, beat butter and icing sugar together until light and creamy. Slowly add cooled chocolate mixture, beating until light and fluffy.
  • Set aside until required.