Christmas pud cupcakes

Christmas pud cupcakes

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(23 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


  • 50g dark chocolate, in chunks
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

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

  • 140g butter, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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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17th Dec, 2018
I just made these for a Christmas tea and they look adorable! I looked at previous comments about the dryness and took someone’s advice to cut back on temp and baking time and they are fine. I think the consistency isn’t so much a cake as it is brownie, which is thicker. Also mine are more like mini muffins (bite size) rather than regular size muffins.
16th Dec, 2018
Nice idea, but I'm not sure the recipe has actually been tested.It came out too dry, and although the custard powder was a nice idea, I think it would be better to properly make a little custard with milk and then add this to the icing sugar.
1st Dec, 2015
I'm not keen on cherries. Can they just be left out or do I need to replace them with something, if so any ideas? Thanks
17th Sep, 2015
Turned out a tad dry, but were a fantastic centre piece for a Christmas celebration as they looked amazing. I'd make again but with a few adjustments.
15th Jan, 2014
Nice recipe easy to make. They are a little dry so I made a couple of changes to mine added more chocolate with the butter also added more sour cream. With the icing i halved the amount asked and added a little more custard powder.
jess george
12th Dec, 2013
Me and my friend made these last night and they turned out amazing! We did make a few changes to the recipe though. We had some concerns about dryness which had been flagged up by other comments. We decided that 6 tbsps of cocoa powder seemed a bit excessive and probably wasn’t helping this so we used about half the amount recommended and melted an extra 25g of chocolate instead. The mixture still looked quite heavy so we added a splash of milk and a slosh of amaretto – not only did this help keep the cakes moist but it went really nicely with the chocolate, cherries and almonds already in the mix. A previous comment mentioned that the baking time was too long, and we checked ours after 15 minutes and found they were ready to come out! The icing was one thing which we would probably do differently. The custard powder gave it a lovely colour but didn’t add much to the flavour and gave the icing quite a powdery taste. I think using a thick white icing, maybe with a teeny bit of yellow food colouring in it, would be much nicer. We ditched the bay leaves (really?!) and used mint which was much prettier and tastier, and topped them with a glacé cherry. We think they are really delicious – we’re taking them to a charity cake sale today with John from the GBBO so we hope he’s impressed too!
CBiancaL's picture
4th Dec, 2013
5th May, 2013
I used the decoration recipe on this for some muffins to take into work at Christmas & they had dissapeared by afternoon!
25th Dec, 2011
22nd Dec, 2011
Looked beautiful, gorgeous tasting, very easy to make and beautifully moist. I added a splash of vanilla to the mix and baked at 170 fan for 25 mins ( checking every 5 mins after 15 mins ) . Small cakes like this are easy to overcook. Will definitely become a Christmas tradition


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