Queen Elizabeth II Pastry Chef's Royal Chocolate Cupcake Recipe

During the CoVid-19 lockdown the royal pastry chefs divulged their chocolate cupcake recipe used to celebrate the Queen's 94 birthday.   Now you too can celebrate like royalty!

queens cupcakes.png

(Images from Royal Family instagram)

Cake sponge method

  • Preheat the oven to 150C

  • Combine the flour, sugar, cocoa powder and bicarbonate of soda into a mixing bowl

  • Whisk the eggs in a separate jug, with the vanilla essence, melted butter, oil, milk and vinegar

  • Slowly add the wet mixture into the dry mixture, little by little

  • Ensure the batter is smooth with no lumps

  • Finally add the chocolate chips (alternatives could be nuts, dried fruit)

  • Lay the cupcake cases onto a tray

  • Use a metal spoon to equally divide the mixture into the cases

  • Bake for around 15-18 minutes, take out of the oven when golden and springy to touch

  • Leave to cool

Cook time: Approx. 30 mins



  • 15g vinegar

  • 300ml milk

  • 50ml vegetable oil

  • 60g butter (melted and cool)

  • 2 eggs

  • 5ml of vanilla essence

  • 250g of self-raising flour

  • 75 of cocoa powder

  • 300g caster sugar

  • 10g bicarbonate of soda

  • 100g white chocolate chips

  • cupcake cases

Ingredients for the buttercream 

  • 90g of high percentage dark chocolate

  • 100g butter

  • 125g icing sugar

  • Pre-made royal icing

  • Add food colouring to create different colours


Buttercream icing method

  • Cream the sugar and butter together, until light and creamy

  • Add in the warm melted chocolate

  • If you have a piping bag to hand, pipe the icing on the top of cakes for decoration (otherwise gently use a teaspoon or small spatula to ice)

Royal icing method

  • If decorating with royal icing, roll the icing out and cut into circular disks

  • Lay the disc over the cupcake and mould to required shape