By Grace Stevens



  • 2 Extra-large eggs
  • 375ml sugar
  • 310ml Golden Cloud Cake flour
  • 3ml salt
  • 5ml bicarbonate of soda
  • 3ml baking powder
  • 180ml Cocoa Powder
  • 180ml hot coffee
  • 50g Beacon Hazelnut Chocolate
  • 90ml oil
  • 180ml milk
  • 30ml lemon juice
  • 3ml vanilla extract
  • 350g soft butter
  • 600g icing sugar (sifted)
  • 30ml milk
  • 45ml Cocoa Powder
To decorate:
  • Jelly tots
  • Beacon Allsorts
  • Beacon Marshmallows



  1. Preheat oven to 160ºC
  2. Line two muffin pans with cupcake liners
  3. Mix lemon juice and milk, allow to curdle
  4. With a stand mixture, whisk eggs until light and fluffy.
  5. Mix chocolate with the coffee and mix well. Set aside.
  6. Sieve the flour, baking powder, bicarb, sugar, salt and cocoa powder.
  7. Turn the mixer down to the lowest setting, add oil and whisk well.
  8. Add the milk and then add the dry ingredients slowly until completely combined.
  9. Use an 80ml measuring cup to divide the mixture up into the cupcake liners.
  10. Bake for 25 to 30 minutes until a cake tester comes out clean.
  11. Allow to cool completely in the tins.


  1. Combine the butter and the icing sugar in a stand mixture.
  2. Using the paddle attachment beat well.
  3. Add the milk to create a good consistency for piping


To Finish:

  1. Pipe a swirl of buttercream onto each cupcake.
  2. Top with cut up marshmallows, Jellytots and mini Allsorts
  3. Drizzle melted Beacon Chocolate to finish

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