Sunday, 12 February 2012

Devilishly Decadent Chocolate Cupcakes - Pirate Coins Toppers (New Mould)

How many of you have Little Pirates ? Oliver adores anything pirate related - especially chocolate pirate coins !

I was constant nagging to make our own chocolate pirate coins that inspired the creation of this REGISTERED DESIGN silicone pirate coins chocolate mould.   Ours has had loads of use already. After all, you can never have enough gold dubloons / pirate treasure. It's fun to wrap them in your favourite coloured foil wrappers and a super way to entertain kids on a wet and rainy day. Do be prepared for lots of chocolate mess, sticky hands and faces though if making these with toddlers ....

This photo of my little pirate was taken by a friend's husband at a recent children's party. Oliver has to pirate outfits, but loves this one most. I must say - I do too - he looks rather fetching in it :-) Too cute. I guess he'll break a few hearts when he's older.

Here's the new mould - it's quite a large mould the big coins are approx 50mm diameter. You can see what the coins in both sizes look like on my hand below. BTW - my hands are more akin to builders hands and I do take a large glove size....

Couple some decadent, dense and fudgy cupcakes with rich chocolate buttercream and pirate chocolate coin toppers and you'll be an instant hit at the next kid's party or play day.

Makes 24 cupcakes :

2 cups white caster sugar
  • 1 3/4 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

I use a cup with 250ml volume

Combine all wet ingredients. Sift all dry ingredients into a large bowl. Add wet ingredients and mix until combined.

 Bake in an oven at 180deg / Gas mark 4. I used 170deg Fan oven.

When cooked (approx 18 > 20 mins), remove from the oven and allow to cool before frosting

Chocolate Buttercream Recipe

4 cups icing sugar
115g salted butter (soft)
1 tsp vanilla extract
50g cocoa powder
1/4 cup milk
1 cup dark chocolate chips (melted)

Beat the butter and add icing sugar, vanilla, cocoa powder and milk. Beat until smooth and creamy. It is best to use a mixer, and beat for at least 5 mins. All melted chocolate and beat in. If the buttercream is too thick at this point, add some extra milk.

Note - last time I made this frosting, it was to frost one larger cake. I made it without weighing ingredients this time - but suspect you will need double the amount if you want big ice cream style moulds of frosting on 24 cupcakes.


  1. The silicone mould is so cute, so is Oliver :)

  2. Hermosos niño y hermosa receta una delicia perfecta,felicitaciones por todas tus recetas y déjame decirte eres la reina de los maracarons,abrazos hugs,hugs.


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