Top Deck chocolate cupcakes

Ok – I’m not going to be all coy like when I’ve just had my hair cut and I’m wondering how many people will notice…

After one year of blogging (and realising that this is something I really love doing) I decided to have a bit of a redesign. I really hope you like it, and I hope that I can live up to this new chic-professional vibe I’ve got going on! So yeah, a little over a year ago I tried out a Sorted Food brownie recipe and wrote about it as a novel source of procrastination. 1 year and 40 posts later, here I am, still procrastinating 😉

Today’s recipe is for Top Deck cupcakes. Top Deck is a type of Cadburys chocolate; basically a layer of milk chocolate with white chocolate on top. It’s one of my favourites, and I was lucky enough that my Dad brought some back from a recent trip to Australia. Translated into cupcake form, it’s a rich chocolate cupcake topped with a white chocolate buttercream and a square of the good stuff on top.

Top Deck cupcakes


  • Cupcake recipe: here; Buttercream recipe: here.


Chocolate cupcakes:

  • 0.5 cup cocoa powder
  • 0.75 cup plain flour
  • 0.5 tsp bicarb. soda
  • 0.75 tsp baking powder
  • 0.25 tsp salt
  • 2 eggs {room temp.}
  • 100g caster sugar
  • 100g brown sugar
  • 80ml vegetable/sunflower oil
  • 2 tsp vanilla extract
  • 0.5 cup milk, mixed with 1 tsp lemon juice {or 0.5 cup buttermilk}

White chocolate buttercream:

  • 90g white chocolate
  • 150g unsalted butter {room temp.}
  • 270g icing sugar
  • 2 tbsp milk
  • 12 squares of chocolate to decorate


Preheat your oven to 200*C (or 180 for a fan-forced one) and line a cupcake tray with paper cases.
Sift together the cocoa, plain flour, bicarb, baking powder and salt into a big mixing bowl.
In a separate bowl, whisk together the eggs, sugars, oil and vanilla.
Pour half of the wet ingredients into the dry-ingredient bowl and mix them together with a spatula. Add half of the {butter}milk and stir again.
Repeat so that you’ve added all of the wet ingredients to the dry. Mix together gently until just combined.
Divide the mixture between the paper cases, and bake in the oven for 18-20 minutes. Check with a skewer to see if they’re done, and leave to cool.
Melt the white chocolate in a bowl set over a pan of simmering water, and take off the heat once completely melted.
Make sure your butter is really soft for the buttercream; beat it for around 5 minutes using an electric whisk until it becomes pale.
Add the icing sugar and mix carefully by hand to start with, then use the whisk. Add the milk and the melted chocolate and beat for another 5 minutes until light and fluffy.

Spoon the buttercream into a piping bag with a star shaped tip, then swirl it onto each cake. {I find it’s easiest to start at the edge and work your way inwards!} Top with a piece of chocolate.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s