Teeny, tiny chocolate cupcakes full of festive fun. That’s what I’ve got for you today folks in the shape and form of my Yule Log Cupcakes.
Besides loving things Mince Pies and Christmas Cake I also have a soft spot for yule logs or chocolate logs as they are often known as. I’ve already worked my way through a pack of Marks and Spencer Yule Logs and instead of buying another pack I got inspiration and turned some normal chocolate cupcakes into Yule Log Cupcakes.
The Chocolate cupcakes are not overly rich which is a good thing as with a matching chocolate icing you don’t want too sickly sweet, these are nicely balanced. They are soft, fluffy and full of lovely chocolate flavour. The buttercream now is another story, its delicious! Like a chocolate ganache almost, it’s utterly sinful.
If you’re hosting a Christmas party these cupcakes would make a great dessert choice. They don’t take long to make, the ingredients for these you should have in your pantry and for such a simple cupcake they look fabulous and with that edible glitter they’ll sparkle all night long.
Yule Log Cupcakes
- 100 grams Plain flour
- 20 grams Cocoa powder
- 150 grams Caster sugar
- 1 1/2 teaspoons Baking powder
- 1/4 teaspoon Maldon sea salt
- 40 grams Unsalted butter room temperature
- 125 ml Milk
- 1 large Egg
- 1/2 teaspoon Pure vanilla extract
- 300 grams Icing sugar
- 100 grams Unsalted butter room temperature
- 40 grams Cocoa powder
- 2 Flakes Cut into 3
- Edible glitter optional
Pre-heat the oven to 170C and line a 12 hole muffin tin with cupcake cases. Set aside.
In the bowl of a free-standing mixer add the flour, cocoa powder, sugar, baking powder, salt and the butter and mix until you get a sandy mixture.
In a bowl whisk together the milk, egg and vanilla and add half to the sandy mixture, mixing until smooth then add the remaining liquid and continue to mix until thoroughly incorporated. Do not over mix.
Spoon the batter into to the cases, filling 2/3 full and bake for 20-25 minutes or until a cake tester inserted into the centre comes out clean.
Leave to cool in the tin on a wire rack. Once cool, make the buttercream.
Place the icing sugar, butter and cocoa powder in the bowl of an electric mixer fitted with a paddle attachment and mix together until combined. Add enough milk to make a firm yet pipe-able consistency and continue to mix until smooth and fluffy.
Place the buttercream in an icing bag fitted with a 1M Wilton nozzle and pipe the buttercream onto the cupcakes. Place a piece of flake on top and if using sprinkle with edible glitter.
- Recipe adapted from The Hummingbird Bakery Cookbook - Tarek Malouf
- These will last for up to 3 days stored in a cake tin with a tight-fitting lid.
- Store a cool, dark place away from direct sunlight