After Dinner Cupcakes

After Dinner Cupcakes

If you’ve ever been craving something sweet and pudding-y after dinner, these cupcakes are the exact fix you need. No, seriously…they are very quick and easy to make, but still have that extra special touch to make you feel satisfied!

I decided to make lemon cupcakes (with a raspberry buttercream) and chocolate cupcakes (topped with a ‘cheat chocolate ganache’ made from chocolate and butter), so here are the quick recipes I used.


How to make lemon cupcakes with raspberry buttercream


Ingredients (makes 12 cupcakes):

-125g softened butter

-125g caster sugar

-2 medium free-range eggs

-100g self-raising flour

-2 tbsp milk

-2 lemons

For the buttercream:

-130g softened butter

-260g icing sugar

-2 tbsp raspberry jam

You will also need:

-a cupcake tin lined with 12 cupcake cases



1.Preheat the oven to 180°C (160°C fan/350°F/Gas Mark 4).

2.Beat together the butter and sugar until light and fluffy. (You can do this by hand but an electric whisk is so much faster!)

3.Add the eggs, flour, milk, the zest of two lemons and a small squeeze of juice; then whisk everything together.

4.Use an ice-cream scoop to spoon an even amount of mixture into each cupcake case, then bake in the oven for 10-15 minutes.

5.While they are cooling, make the buttercream by beating the icing sugar into the butter bit-bit-bit before adding the raspberry jam.

6.Take a butter knife and spread the buttercream onto the cooled lemon cakes. (You could pipe it on but this is a quick after dinner recipe so it’s all about the taste rather than the looks haha!)

Original recipe from BBC Good Food

I found that I had quite a bit of buttercream left, so I did some research and ended up using it to make these leftover buttercream cookies from Cupcake Project. They were surprisingly pretty good, and had a similar look and taste to oat cookies – so if you don’t like throwing away your leftover butter cream I would definitely recommend making these cookies!



How to make chocolate cupcakes


Ingredients (makes 12 large cupcakes):

-4tbsp boiling water

-40g cocoa powder

-3 medium free-range eggs

-175g unsalted butter

-165g golden caster sugar (ordinary caster sugar works fine too)

-115g self-raising flour

-1tsp baking powder (rounded)

For the ‘cheat’ chocolate ganache:

-120g dark chocolate

-roughly 90g butter (depending on how buttery you want the ganache to be)

You will also need:

-a cupcake tin lined with 12 cupcake cases



1.Preheat the oven to 200°C (180° fan/400°F/Gas Mark 6).

2.Sift the cocoa powder into a bowl and add the boiling water. Mix until it is a thick paste.

3.Add the rest of the ingredients and use an electric whisk to mix everything together well.


4.Use an ice cream scoop to evenly spoon the mixture into each cupcake case (you may need to add a little more into each one since these cupcakes are BIG).

5.Bake for 14-18 minutes or until well risen and springy to touch.

6. While the cupcakes cool, make the chocolate ganache by melting the chocolate and butter together in a double boiler.

7. Using a small-ish spoon, dollop and lightly spread the ganache onto each chocolate cupcake.

Original cake recipe by Mary Berry via



Tah-dah! Two fresh batches of delicious cupcakes! 

I hope you try out these recipes and have fun baking : )


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