Triple Chocolate Christmas Pudding Cupcakes recipe

Preparation Time: 30 minutes | Cooking Time: 20 minutes

Triple chocolate cupcakes masquerade as Christmas puddings in this easy yet delicious recipe. Chocolate muffins are cooked, then they have their tops trimmed off before being turned upside down and decorated with custard icing, bay leaves and cranberries.


  • 300g self-raising flour
  • 365ml milk
  • 100ml vegetable oil
  • 1 tbsp. baking powder
  • 2 eggs
  • 2 tsp. baking powder
  • 175g brown sugar
  • 75g unsweetened cocoa powder
  • 125g each milk and white chocolate chunks
  • 100g melted dark chocolate
  • 80g melted milk chocolate
  • 1 tsp. vanilla extract
  • 250g icing sugar
  • 1 tsp. custard powder
  • 2 tbsp. water
  • 24 bay leaves
  • 12 fat dried cranberries


  1. Preheat oven to 180C and line a 12-hole muffin tin with muffin cases.

  2. Sieve the flour, cocoa and baking powder together and stir in the sugar. Beat together the oil, milk, eggs and vanilla together. Pour into the dry mix and stir to combine. Once smooth, stir in the melted dark and milk chocolate. Fold in the chocolate chunks.

  3. Spoon into the prepared muffin tin, dividing the batter evenly between the paper cases. Bake for 20 minutes or until a skewer inserted into the centre of the muffin comes out clean.

  4. Leave to cool on a wire rack, then slice the tops off so you can turn them upside down. Turn upside down. Make the icing by combining the icing sugar, custard powder and water. Drizzle over the top (bottom) of the muffins and decorate each muffin with 2 bay leaves and a cranberry.

For a true Christmas-pud look, discard the white chocolate chunks and use dark chocolate chunks instead. Recipe makes 12 muffins.

Recipe Details:

  • Author: Laura Young.
  • Published:

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