Galaxy Chocolate Cupcakes

With a surprise Galaxy ganache filling, they’re topped with creamy Galaxy buttercream and a square of Galaxy salted caramel. Did someone say Galaxy!? 😅

Galaxy chocolate cupcakes

Reasons to love these Galaxy Chocolate Cupcakes

  • The chocolate sponge is soft, light and fluffy.
  • They have a surprise Galaxy ganache filling.
  • The Galaxy buttercream is rich, smooth and creamy.
  • Chocolate x3! These Galaxy chocolate cupcakes are a chocoholics dream.
  • I’ve included step-by-step photos to make this recipe super easy to follow.
Galaxy chocolate cupcakes

Recipe FAQs: Galaxy Chocolate Cupcakes

I live in the US, is Dove the same as Galaxy?

Yes it is. Apparently they taste identical. A bit of trivia for you, Dove was introduced to the UK as Galaxy in 196O. Don’t ask me why they changed the name though 😅

What size cupcake cases should I use?

Cupcakes come in three sizes; fairy cake, standard and muffin. The baking time will vary depending on the size you use. This Galaxy chocolate cupcakes recipe will give you 12 muffin-sized cupcakes. The cases I used measured 2″ base and 1.5″ deep.

Galaxy chocolate cupcakes

How do I know when the cupcakes are baked?

These Galaxy chocolate cupcakes will take 18-20 minutes in the oven at 180°C. The cupcakes should have a nice rise to them, be dark brown in colour and if you insert a toothpick into the centre of a cupcake, it should come out crumb-free.

What can I use to scoop out the middle of the cupcake?

The easiest way is using a cupcake corer like the one in the photo below from Joie. You can also use the round base of a large piping nozzle or a teaspoon to scoop out the middle.

Coring galaxy cupcakes

My Galaxy chocolate ganache is too thick, what should I do?

This can be due to a number of reasons. Either the cream was too hot or too cold, you over-stirred the ganache or the chocolate wasn’t chopped small enough. Ganache can be very temperamental 🙄 But don’t worry, your Galaxy ganache can be saved!

Place the bowl over a pan of simmering water, making sure the bottom of the bowl isn’t touching the water. Gently stir until the ganache warms up and starts to melt. Remove from the heat once you’re happy with the consistency.

How do I pipe buttercream swirls?

  1. Fit a large piping bag with a large open star nozzle and fill with Galaxy chocolate buttercream.
  2. Hold the piping bag upright at the outer edge of the cupcake.
  3. Apply pressure to the top of the piping bag and pipe in a circular motion spiralling inwards and upwards at the same time.
  4. To finish the swirl, release pressure and gently lift the piping bag up.
Piping galaxy chocolate buttercream

Equipment & ingredients used to make Galaxy Chocolate Cupcakes


Galaxy Chocolate Cupcakes

Calling all Galaxy chocolate lovers, these deliciously rich and indulgent Galaxy Chocolate Cupcakes are the perfect recipe for you!
With a surprise Galaxy ganache filling, they're topped with creamy Galaxy buttercream and a square of Galaxy salted caramel. Did someone say Galaxy!? 😅
Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine Baking
Servings 12

Ingredients
  

Chocolate cupcakes

  • 180 g Margarine or unsalted butter I use Stork Original
  • 180 g Caster sugar
  • 2 large Eggs At room temperature
  • 150 g Self-raising flour
  • 30 g Cocoa powder

Galaxy chocolate ganache

  • 100 g Galaxy Smooth Milk
  • 75 ml Double Cream

Galaxy chocolate buttercream

  • 100 g Galaxy Smooth Milk
  • 250 g Salted butter I use Lurpak Slightly Salted
  • 300 g Icing sugar
  • 30 g Cocoa powder

Decoration

  • 100 g Galaxy Chocolate (Smooth milk / Caramel / Salted Caramel) Broken into 12 squares

Instructions
 

Make the chocolate cupcakes

  • Preheat the oven to 180°C.
  • Line a cupcake baking tin with 12 cupcakes cases.
  • Beat the margarine (or butter) and sugar together until creamy.
  • Mix in the eggs one at a time.
  • Add the flour and cocoa powder and fold together until smooth.
    Galaxy cake mixture
  • Spoon the mixture into the cupcakes cases, filling each one roughly two-thirds full.
  • Bake for 18-20 minutes until risen and a toothpick inserted into the middle comes out clean.
    Galaxy chocolate cupcakes
  • Transfer to a wire cooling rack and leave to cool completely.

Make the Galaxy chocolate ganache and fill the cupcakes

  • Finely chop the Galaxy chocolate (the smaller the chunks the better) and place in a glass bowl.
  • Heat the cream in a small saucepan set over low heat until it's piping hot, but not yet boiling.
  • Pour the hot cream over the chocolate and leave to sit for 20 seconds. Now slowly stir until the chocolate melts and the ganache is smooth.
  • Once the cupcakes have cooled, scoop out the middle of each using a cupcake corer, the base of a piping nozzle or a teaspoon.
    Coring galaxy cupcakes
  • Fill each cupcake with a heaped teaspoon of Galaxy chocolate ganache.
    Filling galaxy cupcakes with galaxy ganache

Make the Galaxy chocolate buttercream

  • Melt the Galaxy chocolate in the microwave in 30-second blasts until smooth. Set aside to cool.
    Melted Galaxy chocolate
  • In a large bowl beat the butter until really soft and pale in colour.
  • Sift in the icing sugar and cocoa powder into the bowl, and beat together until creamy and smooth.
  • Now pour in the melted Galaxy chocolate and fold together until combined.
    Galaxy chocolate buttercream

Decorate the cupcakes

  • Spoon the buttercream into a large piping bag fitted with a large open star piping nozzle.
  • Pipe buttercream swirls on top of the cupcakes (see notes above on how to pipe).
    Piping galaxy chocolate buttercream
  • Decorate each cupcake with a square of Galaxy chocolate. I also added a little gold star for extra cuteness!

Notes

Store your Galaxy Chocolate Cupcakes at room temperature, in an airtight container, for up to 3 days.
Keyword Chocolate cupcakes, Galaxy buttercream, Galaxy chocolate, Galaxy ganache, salted caramel

More cucpakes recipes to love

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

Hot Chocolate Cupcakes

Curl up by a cosy fire with a hot drink and a deliciously indulgent Hot Chocolate Cupcakes!

Rich chocolate sponge is topped with a swirl of white chocolate buttercream, a drizzle of melted milk chocolate and a scattering of cute sprinkles and mini marshmallows. How could you resist tucking into one of these!?

Hot Chocolate Cupcakes

Why you’ll love these Hot Chocolate Cupcakes

  • Triple choc flavour. Chocolate sponge, white chocolate buttercream and a drizzle of melted milk chocolate, these cupcakes are a chocoholics dream.
  • The textures are heavenly. The sponge is moist, soft and brownie-like in texture. The buttercream is smooth and creamy, and the sprinkles add a little crunch. This is a winning texture combination.
  • They’re surprisingly easy to make. There are three main steps to the recipe; the cupcake sponge, buttercream and finally the decoration. Each step is super easy and quick, but together they make a show-stopper bake!
Hot Chocolate Cupcakes

Recipe success tips for baking Hot Chocolate Cupcakes

This recipe is super simple and easy to follow. However, as always, there are a few success tips that I would like to share so that your cupcakes turn our perfect:

  1. Use muffin-sized cupcake cases. Cupcakes come in three sizes; fairy cake, standard and muffin. The baking time will vary depending on the size you use. This recipe will give you 12 muffin-sized cupcakes. The cases I used measured 2″ base and 1.5″ deep.
  1. Fill the cupcake cases 3/4 full. The cupcakes are very moist and brownie-like in texture and therefore won’t rise as much as classic fluffy cupcakes. Fill your cupcake cases 3/4 full so you get a good-sized cupcake once they’re baked.
  1. How to pipe buttercream swirls. Fit a large piping bag with a large open star nozzle and fill with buttercream. Hold the piping bag upright in the middle of the cupcake. Apply pressure to the top of the piping bag and pipe in a circular motion spiralling outwards and lifting upwards at the same time. To finish the swirl, release pressure and gently lift the piping bag up.
Hot Chocolate Cupcakes

More cupcake recipes you’ll love


Hot Chocolate Cupcakes recipe (makes 12)

Ingredients

For the chocolate cupcakes

  • 200g unsalted butter, soft at room temperature
  • 200g light brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 200g self-raising flour
  • 80g cocoa powder, for baking or drinking
  • 2 teaspoons espresso powder
  • 160ml full fat or semi-skimmed milk
  • 60ml boiling water

For the white chocolate buttercream

  • 240g unsalted butter, soft at room temperature
  • 100g Milkybar white chocolate
  • 300g icing sugar

For the decoration

  • Bag of mini marshmallows
  • 60g milk chocolate
  • Colourful sprinkles

Method

Start by making the chocolate cupcakes
  1. Preheat the oven to 180°C / 350°F / gas mark 4. Line a cupcake baking tin with 12 cupcakes cases.
  2. Beat the butter, light brown sugar and vanilla extract together until smooth and pale in colour.
  3. Crack in the eggs and mix through.
  4. In a separate bowl add the self-raising flour, cocoa powder and espresso powder. Stir through until combined.
  5. Add the dry ingredients into the butter and sugar mixture, along with the milk. Fold together until combined.
  6. Slowly pour in the boiling water and gently stir together until you have a glossy, smooth chocolate mixture.
  7. Divide evenly between the cupcakes cases and bake for 16-18 minutes until risen. A toothpick inserted into the middle of the cupcakes should come out clean.
  8. Transfer to a wire rack and leave to cool completely.
Now make the white chocolate buttercream
  1. Melt the white chocolate in the microwave in 30-second blasts until smooth. Set aside to cool.
  2. Beat the butter until really soft and pale in colour.
  3. Sieve the icing sugar into the bowl and beat together until creamy and smooth.
  4. Now pour in the cooled melted white chocolate and fold together until combined.
Time to decorate!
  1. Spoon the buttercream into a large piping bag fitted with a large open star piping nozzle.
  2. Pipe buttercream swirls on top of the cupcakes.
  3. Melt the milk chocolate in the microwave and drizzle on top of the buttercream.
  4. Decorate with colourful sprinkles and mini marshmallows.

Store your Hot Chocolate Cupcakes in an airtight container, at room temperature, for up to 3 days.

Red Velvet Snowman Cupcakes

Treat your friends and family this Christmas to these delicious Red Velvet Snowman Cupcakes – they’re almost too cute to eat!

Red Velvet Snowman Cupcakes

Why you’ll love these Red Velvet Snowman Cupcakes

  • The flavours are delicious! Chocolate, vanilla and tangy cream cheese frosting. Yum.
  • The snowmen look super cute, with their sugar-paste carrot noses and chocolate twig arms ☺️
  • The textures are heavenly. The sponge is soft, moist and melts in the mouth. The frosting is smooth and creamy. A winning combination!
  • Oh, and did I mention they’re CUTE!?
Red Velvet Snowman Cupcakes

How to make the snowmen heads

Just follow these simple steps to make the snowmen heads.

  1. Make the carrot noses. Using your fingers, roll a tiny piece of orange fondant into a cone shape to make a carrot nose. Cut the thicker end of the nose with a sharp knife to make a flat surface (this end will be attached to the head). Repeat this until you have 12 noses. Set aside and leave to dry and harden.
  2. Add the eyes and mouth. Use chocolate writing icing to dot two eyes and a mouth onto each marshmallow, leaving space in the middle for the nose.
  3. Glue on the nose. Once the carrot noses are dry, use a dab of edible glue to stick the nose to the marshmallow.
Red Velvet Snowman Cupcakes

More Christmas recipes you’ll love


Red Velvet Snowman Cupcakes recipe (makes 12)

Ingredients

For the red velvet cupcakes

  • 100g Stork tub/margarine/unsalted butter
  • 150g caster sugar
  • 180g self-raising flour
  • 1 tablespoon cocoa powder
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 200ml buttermilk
  • 1 teaspoon white wine vinegar
  • 1 teaspoon bicarbonate of soda
  • Red gel food colouring – I highly recommend using Sugarflair Red Extra

For the cream cheese frosting

  • 150g unsalted butter, soft at room temperature
  • 150g full-fat Philadelphia, cold from the fridge
  • 300g icing sugar

For the snowmen

  • 12 large white marshmallows
  • Chocolate writing icing
  • Orange ready-to-roll fondant
  • Edible glue
  • 1 pack Mikado biscuit sticks
  • Edible balls

Method

Start by making the red velvet cupcakes
  1. Beat the margarine/butter and sugar together until light and fluffy.
  2. Add the eggs and vanilla extract and mix together.
  3. Add the flour, cocoa powder and buttermilk and fold the mixture together until smooth.
  4. Add the food colouring until the cake mixture turns bright red.
  5. In a small bowl, combine the vinegar and bicarb until it fizzes up, then quickly fold into the cake mixture.
  6. Divide evenly between 12 cupcake cases. Bake for 15-18 minutes until risen and a toothpick inserted in the middle comes out clean. Leave to cool completely on a wire rack.
Now make the cream cheese frosting
  1. Beat the butter until really soft and pale in colour.
  2. Sift in half the icing sugar and beat until smooth.
  3. Sift in the remaining icing sugar and beat again until you have a smooth and creamy frosting.
  4. Now take the cream cheese out of the fridge and add to the bowl. Gently fold the cream cheese into the frosting until smooth. Be careful not to overdo it, as it can quickly become runny.
Make the snowmen heads
  1. Using your fingers, roll a tiny piece of orange fondant into a cone shape to make a carrot nose. Cut the thicker end of the nose with a sharp knife to make a flat surface (this end will be attached to the head). Repeat this until you have 12 noses. Set aside and leave to dry and harden.
  2. Use chocolate writing icing to dot two eyes and a mouth onto each marshmallow, leaving space in the middle for the nose.
  3. Once the carrot noses are dry, use a dab of edible glue to stick the nose to the marshmallow.

Assemble the snowmen

  1. Using a piping bag fitted with a large open circular nozzle to pipe the snowmen bodies on top of the cupcakes. If you don’t have a piping bag, simply spoon the buttercream on top.
  2. Place the snowmen marshmallow heads on top.
  3. Snap a Mikado stick in half and push into each side of the buttercream.
  4. Push 3 edible balls into the buttercream for the buttons.

Nutella Mocha Cupcakes

Coffee cupcakes filled with melted Nutella, topped with coffee hazelnut buttercream and decorated with crushed hazelnuts and a drizzle of Nutella. These Nutella Mocha Cupcakes are a coffee lovers dream!

Nutella Mocha Cupcakes

Nutella Mocha Cupcakes with nutella filling

Success tips for baking Nutella mocha cupcakes

Choosing the correct cupcake cases.
Cupcakes come in three sizes; fairy cake, standard and muffin. The baking time will vary depending on the case size you use. This recipe will give you 12 muffin-sized cupcakes. The cases I used were from Sainsbury’s and measured 2″ base and 1.5″ deep.

Removing the middle of the cupcakes.
Let them cool completely before you try to core the cupcakes. To do this, you can use a cupcake corer (like in the photo below), a knife or a piping nozzle. Be careful not to go all the way to the bottom, as you want to leave the bottom intact so the filling doesn’t spill out.

Piping the buttercream.
Piping can be really tricky but the more you practice the easier it will become. Here are a few of my top tips to help you:

  1. Only fill your piping bag ¾ full and use your hands to push the buttercream down to the end, squeezing out the air.
  2. Twist the top of the bag to keep the buttercream in place and to give you more control.
  3. Hold the piping bag upright in the middle of the cupcake. Apply pressure to the piping bag and pipe in a circular motion spiralling outwards and lifting upwards at the same time.
  4. To finish the swirl, release pressure and gently lift the piping bag up.
Coring the cupcake
Filling the cupcake with Nutella

Nutella mocha cupcake recipe (makes 12)

Ingredients

For the cupcakes:
180g Stork (margarine) or unsalted butter
180g caster sugar
2 large eggs, at room temperature
180g self-raising flour
2 tablespoons freshly ground coffee – I used 200 Degrees’ Brazilian Love Affair coffee, it’s my absolute favourite!
1 tablespoon water

For the filling:
1 jar Nutella – you’ll use roughly a teaspoon to fill each cupcake

For the hazelnut coffee buttercream:
250g salted butter
500g icing sugar
3 tablespoons freshly brewed coffee
2 teaspoons hazelnut coffee syrup – I used Monin syrup

For the decoration:
Crushed hazelnuts, to sprinkle on top
Nutella, to drizzle on top

Method

Start by making the cupcakes.

  1. Preheat the oven to 180°C. Line a 12 hole cupcake tray with cupcake cases.
  2. In a small bowl mix the ground coffee or espresso powder with the water. Set aside.
  3. In a separate large mixing bowl, beat the butter and sugar until creamy and pale in colour.
  4. Beat in the eggs, one by one, adding 2 tablespoons of the 180g flour at the same time.
  5. Now add the remaining flour, and the coffee mixture, and fold together until fully combined.
  6. Divide the mixture evenly between the cupcake cases, filling them roughly ¾ full.
  7. Bake for 16-18 minutes, until the cupcakes have risen and a toothpick inserted into the middle comes out clean. Leave to cool on a wire rack.

Fill the cupcakes.

  1. Once the cupcakes are cool, scoop out the middle of each using a cupcake corer (like in the photos) or a teaspoon.
  2. Melt roughly 3-4 tablespoons of Nutella in a bowl in the microwave.
  3. Fill each cupcake with a heaped teaspoon of melted Nutella.
  4. Press the cake middles back into the holes to cap off the top (you may have to trim them down).

Now make the buttercream.

  1. Make a fresh cup of coffee and put it in the fridge until needed.
  2. In a large bowl, beat the butter until creamy, light and pale in colour.
  3. Sift in half the icing sugar and beat again until smooth.
  4. Now sift in the remaining icing sugar, add the hazelnut syrup and add 3 tablespoons of the fresh coffee.
  5. Beat together until the buttercream is smooth and fully combined.

Time to decorate!

  1. Spoon the buttercream into a large piping bag fitted with a large open star nozzle.
  2. Starting from the middle of the cupcakes, hold the piping bag upright and pipe in a circular motion moving outwards. To finish the swirl, gently lift the piping bag upwards.
  3. Drizzle a little Nutella on top of each cupcake and sprinkle over the crushed hazelnuts.

Your Nutella mocha cupcakes will keep in an airtight container at room temperature for up to 3 days.

More cupcake recipes you’ll love

Galaxy Chocolate Cupcakes
Calling all Galaxy chocolate lovers, these deliciously rich and indulgent Galaxy Chocolate Cupcakes are the perfect recipe for you! With …
Hot Chocolate Cupcakes
Curl up by a cosy fire with a hot drink and a deliciously indulgent Hot Chocolate Cupcakes! Rich chocolate sponge …

Rainbow Cupcakes

It takes sunshine and rain to make a rainbow, or in this case, vanilla cake mixture and food colouring! These joyful rainbow cupcakes with white chocolate buttercream are sure to brighten your day and put a smile of your face.

Featuring a rainbow vanilla sponge base, these cupcakes are topped with a smooth and creamy white chocolate buttercream and are decorated with THE cutest unicorn sprinkles and decorations.

Rainbow cupcakes
Piping white chocolate buttercream onto rainbow cupcakes

Making a rainbow sponge is super easy!

Don’t you just love it when something looks really impressive but it’s actually so easy to make? Well, this recipe is exactly that!

Step 1: Whip up a simple cake mixture

Start by making a simple vanilla sponge mixture. Equal parts butter, sugar and flour, couple of eggs, a dash of vanilla extract, and I always like to add a tablespoon of milk.

Step 2: Dye the cake mixture

Split the sponge mixture into four bowls and dye each a different colour. I chose to use yellow, green, blue and red colours.

TOP TIP: Use food colouring gel or pastes to get a vibrant, bright colour. Liquid food colourings are more diluted and therefore the colours will look more washed out.

Step 3: Fill the cupcake cases

Spoon one coloured mixture into the left-hand side of the cupcake case, now spoon a different colour on the right-hand side. Repeat with the remaining two colours, spooning them on top. Hopefully that all makes sense, pictures below if not. This will give you lovely distinct colours in the sponge once they’re baked.

Other cupcake recipes you will love:


Rainbow cupcake recipe (makes 12)

Ingredients

For the sponge:
200g Stork tub
200g caster sugar
200g self-raising flour
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon baking powder
1 tablespoon milk
Green, blue, red and yellow food colouring – make sure you use the gels/pastes, not the liquid types. I used PME Concentrated Food Pastes.

For the white chocolate buttercream:
200g unsalted butter, soft at room temperature
200g icing sugar
100g white chocolate

For the decoration:
Cute and colourful sprinkles – I used Dr.Oetker Unicorn Head Sprinkles and House of Cake Unicorn & Rainbow decorations

Method

Preheat oven to 180°C. Line a cupcake baking tray with 12 cupcake cases.

Start by making the cupcakes. 

In a large bowl beat together the butter, caster sugar and vanilla extract until light and creamy. Mix in the eggs one at a time, adding 2 tablespoons of the 200g flour with each egg to stop the mixture from curdling.

Add the remaining flour, baking powder and milk and fold together until smooth and combined.

Divide the mixture into four bowls. Using the food colouring gels, dye one bowl of mixture red, one blue, one green and one yellow.

Spoon one of the coloured mixtures into the left-hand side of a cupcake case, now spoon a different colour on the right-hand side. Repeat with the remaining two colours, spooning them on top. Repeat for all 12 cupcakes.

Bake for 16-18 minutes until the cupcakes have risen, spring back to the touch and a skewer inserted into the middle comes out clean. Leave to cool.

Now make the white chocolate buttercream.

Melt the white chocolate in the microwave in 20-second blasts until smooth. Set aside.

In a separate bowl, beat the butter until super soft, pale in colour and smooth. Sieve the icing sugar into the bowl and beat again until you have a smooth, lump-free buttercream.

Pour the white chocolate into the buttercream and fold together until combined.

Time to decorate!

Spread or pipe the buttercream on top of the cupcakes. I used a large 12 point closed star nozzle to get that lovely swirl effect. Finish the cupcakes with a scatter of rainbow sprinkles. CUTE!

Store the cupcakes in an airtight container for up to 3 days.