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Queen Elizabeth's Pastry Chefs Share Their Cupcake Recipe

Eat Like Royalty With This Chocolate Cupcake Recipe From Queen Elizabeth's Pastry Chefs

In honour of Queen Elizabeth II's 94th birthday on 21 April, Her Majesty's pastry chefs shared their recipe for chocolate cupcakes, which look ridiculously elegant. Shared to the Royal Family's official Instagram account, the recipe calls for just 10 standard ingredients, plus a few white chocolate chips to mix into the batter as a sweet surprise.

Easy to make and fun to decorate, this is the perfect recipe to try out if you're looking to kick your baking game up a notch. My cake decorating skills may not be on par with those of the royal pastry chefs, but you can bet I'm whipping together a batch as soon as I can stop myself from staring at these beautiful treats. Check out the recipe for yourself ahead.

The Royal Pastry Chefs' Chocolate Birthday Cupcakes

Instagram user TheRoyalFamily


  • If you do not have a kitchen scale to measure your ingredients, use a measurement conversion site for help.
  • Store-bought royal icing may be substituted for the buttercream topping.
  • Queen Elizabeth's Pastry Chefs Share Their Cupcake Recipe


    1. Ingredients for the Cake:
      15 grams of vinegar
      300 milliliters of milk
      50 milliliters of vegetable oil
      60 grams of butter (melted and cool)
      2 eggs
      5 milliliters of vanilla essence
      250 grams of self-raising flour
      75 grams of cocoa powder
      300 grams of caster sugar
      10 grams of baking soda
      100 grams of white chocolate chips
    1. Ingredients for the Buttercream Topping:
      90 grams of high percentage dark chocolate
      100 grams of butter
      125 grams of icing sugar
      Optional: food colouring


    To Make the Cake:

    1. Preheat the oven to 150 degrees Celsius and place your cupcake liners in the cups of the tray.
    2. Combine the flour, sugar, cocoa powder, and baking soda in a mixing bowl.
    3. In a separate bowl, whisk together the eggs, vanilla extract, melted butter, oil, milk, and vinegar.
    4. Slowly add the wet mixture into the dry mixture and combine until the the batter is smooth with no lumps. Next, fold in the chocolate chips or other mix-ins, such as nuts, dried fruit, or sprinkles.
    5. Use a metal spoon to equally divide the mixture into the cases, leaving each liner about 3/4 full. Bake the cupcakes for 15-18 minutes, or until golden and springy to the touch. Set the tray aside until the cupcakes are completely cool.

    To Make the Buttercream Icing:

    1. Using a whisk or hand mixer, cream together the powdered sugar and butter until it reaches a light and creamy consistency. Fold in the warm melted chocolate and your desired amount of food colouring.
    2. If you have a piping bag to hand, pipe the icing on top of the cakes for decoration. You can also decorate your cupcakes using a spoon, spatula, or butter knife.

    To Prepare the Royal Icing:

    1. If you're decorating your cupcakes with royal icing, roll the icing out into thin sheets and use the rim of a cup to cut the icing into circular disks. Lay the discs over each cupcake and shape them around the tops of the cupcake gently using your hand or the back of a spoon.