Vintage Glam Mud Cupcakes – Happy Mother’s Day!

May 12, 2013

Last year I made mum a Berry & Cream Cheese Pound Cake with Lemon Drizzle for Mother’s Day. A simple but very effective (she said it was one of my best) way of saying I love you, and thanks for putting up with me for 30 years.

This year, I wanted to do something with a little more pizazz. Something that still says I love you, and thanks for putting up with me for 30 years, but also creates a sense of beauty with everyone it comes in contact with (with minimal effort of course).

Last week I was given a box of Queens new Soft Sugar Pearls. You guys know cachous? They’re pretty much the same thing, only slightly larger and way softer – meaning you can consume more and not break a tooth….win!

So I wanted to use these as a perfect way to add some old school glamour (just like mum) to my Mother’s Day creation!

As we were heading to a family gathering for Mother’s Day, I wanted to make something individual (and more importantly, portion controlled. For me really.) so cupcakes were definitely the go. Chocolate mud cupcakes to be precise!

I just love the solid mud centre of a gorgeous mud cake, with generous slatherings of icing, in my case, chocolate cream cheese buttercream ;)

The pearls stand out wonderfully on the chocolate background, and set off each cupcake with just the touch of glamour I was looking for. Happy Mother’s Day mum :) xoxox


Vintage Glam Mud Cupcakes

Cupcake recipe Adapted from NZ Girl


300g Dark chocolate buttons
300g butter
5 eggs
115g caster sugar
115g self-raising flour
2 tsp cocoa powder


Preheat oven to 160°C and prepare 24 cupcake patties.

Melt chocolate and butter together in the microwave, in short bursts, until melted. Stirring in each burst to ensure combined well.

Beat together eggs and sugar until light, pale and fluffy.

Sift flour in to the egg mixture and fold together until combined.

Allow the butter/chocolate mix to cool slightly and then combine with the egg mixture, folding all together until well combined.

Divide mixture evenly between patties and bake for 20 minutes.

Remove and allow to cool completely.

Chocolate Cream Cheese Buttercream


190g icing sugar
80g cream cheese
75g icing sugar
2tbs cocoa powder
200g dark chocolate melts


Heat chocolate in microwave, in short bursts, until melted. Remove and allow to cool slightly.

Cream butter and cream cheese until pale and fluffy. Add sugar and cocoa, mixing for around 3 minutes, or until well combined.

Pour in the melted chocolate in batches, so that the heat doesn’t melt the butter, until all added and well combined.


Queens Soft Sugar Pearls

Add icing mixture to a piping bag, along with your tip of choice, (I used Wilton 1M) and pipe on to each cupcake. Sprinkle on the sugar pearls (I used silver and white) and enjoy :)



Thanks to Queen and Beyond The Square for the gorgeous little pearls :)

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