Christmas pud cupcakes

Christmas pud cupcakes

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(19 ratings)

Prep: 15 mins


Serves 12
Cupcakes are all the rage, and this festive version are super cute and contemporary

Nutrition and extra info

  • Freezable un-iced

Nutrition: per cupcake

  • kcal413
  • fat20g
  • saturates10g
  • carbs54g
  • sugars42g
  • fibre2g
  • protein6g
  • salt0.51g
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  • 50g dark chocolate, in chunks
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 140g butter, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100ml soured cream
  • 3 eggs, lightly beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g self-raising flour
  • 140g caster sugar
  • 100g ground almonds
  • 6 tbsp cocoa powder
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 85g dried sour cherries, plus a few extra to decorate



    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

To decorate

  • 250g icing sugar, sifted
  • 1 tsp custard powder, sifted
  • 12 small bay leaves


  1. Heat oven to 190C/fan 170C/gas 5. Place a 12-hole silicone muffin tray on a baking sheet or butter a non-stick 12-hole muffin tin, and stick two criss-crossing strips of baking parchment in each hole.

  2. Melt the chocolate and butter over a low heat. Cool a little, then stir in the soured cream and eggs. Mix the flour, sugar, almonds, cocoa and baking powder in a bowl. Pour in the chocolate and stir until smooth, then stir in the cherries. Spoon into the muffin holes so they are 3⁄4 full, then bake for 20 mins. Cool in the tins. Can now be frozen in plastic bags for 3 months.

  3. To decorate, mix the icing sugar and custard powder with 2 tbsp water to make a thick icing. Remove the muffins from the tins and cool on a rack. Cut off any rounded tops, stand upside-down on the rack, then spoon icing over. Leave to set, then top with bay leaves and cherries. Best eaten on the day.

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Comments, questions and tips

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15th Nov, 2011
Took on board comments about mixture being too dry so added extra egg (mine were sm/med) and a dash of hot water to loosen. Also only used 5 tbsp cocoa. For the chocoholics in my family I replaced the sour cherries with choc chips - very pleased with the outcome :-)
23rd Mar, 2011
What a shame these beautiful little puds are very dry.On my second attempt I used the gorgeous topping on little chocolate cakes! yum!
12th Dec, 2009
Lovely idea, just a shame they are so dry! I will try the decorations from this recipe on a different cake.
12th Dec, 2009
Lovely idea, just a shame they are so dry! I will try the decorations from this recipe on a different cake.
7th Dec, 2009
Don't have any sour cream, is there something else I can use instead??
10th Nov, 2009
These were a bit dry, I tried these in three different size bun trays. Muffin, bun and mini muffin and the mini muffin looked the best. Will use the idea of chocolate cupcakes as xmas puddings but will try other recipes.
26th Oct, 2009
sorry I meant if no mixture is on the fork!
26th Oct, 2009
I would suggest 15-20 mins at 150 degrees. 190 is too hot for these tiny cakes, of course they would be dry and more dry in a fan oven. Stick a fork into the cake after 15 if no mixture is on the cake or even if just a tiny bit remove from the oven.
6th Jan, 2009
These turned out looking great, however they were awfully dry and were only rescued by having them with custard. I don't think I would try them again.
21st Dec, 2008
I also found the cake a little dry and not quite sweet enough although the kids still enjoyed them - they did look very pretty though.


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