Has anyone ever turned down extra chocolate? These double chocolate delights are ready in just 35 minutes and will not disappoint!


225g plain flour

2 tsp baking powder

80g caster sugar

80g unsalted butter

130g chocolate

1 egg

6 tbsp milk

1tsp vanilla

For the filling

140g white chocolate

60ml double cream

For the Icing

110g unsalted butter

90g chocolate

425 icing sugar

175ml milk

Serves: 10

Prep time: 10 mins

Cooking time: 25 mins



1. Sift together the flour and baking powder in a bowl and then stir in the sugar.

2. Melt the butter and chocolate together in a pan over a low heat.

3. Whisk the egg, milk and vanilla together, and then mix into the dry ingredients. Add in the melted chocolate and butter. Stir gently until all the lumps are gone.

4. Spoon into the cupcake cases and baked for 25 minutes at 180 degrees.

5. Once cooked, leave to cool and start preparing the white chocolate filling. Melt white chocolate in a bowl over a saucepan of simmering water. Make sure it’s not too hot! Once melted remove from the heat and mix in the double cream.

6. When the cupcakes are cooled, take a knife and cut a chunk out of the top of the cupcake and put it to the side. Fill the hole with the white chocolate mix, and then put the ‘lid’ back on!



1. Melt butter and chocolate together over a low heat.

2. Sift the icing sugar into a bowl and add 120 ml of the milk and stir until smooth.

3. Add the chocolate and butter and then the rest of the milk. Leave to cool and thicken before decorating.


Tea + Chocolate = fundraising! Host a  Big Chocolate Tea Party during April and help raise vital funds for The Sick Children’s Trust.