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

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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.