Chocolate Cupcakes with Tropical Butter Cream

Whether you are looking for something chocolatey or something tropical these delicious tangy and tasty treats should be the perfect combination for your taste buds.

Here is how you make my deliciously easy ‘Chocolate Cupcakes with Tropical Butter Cream’;

Ingredients for the Cake;Tropical Cupcakes1

  • 200g Butter (at room temperature)
  • 200g Caster Sugar
  • 140g Plain Flour
  • 1 ½ tsp Baking Powder
  • 60g Cocoa Powder (I like to use over 70% cocoa solids)
  • 4 Free Range Organic Eggs
  • Pinch of Salt

Ingredients for the Butter Cream;

  • 500g Icing Sugar
  • 250g Unsalted Butter (at room temperature)
  • 1 ½ tsp Pure Pineapple Extract
  • 1 ½ tsp Pure Coconut Extract
  • 1 ½ tbsp Pineapple Juice
  • 1 ½ tbsp Coconut milk.
  • Gel food Colouring (to colour your butter cream, which ever colour you fancy)

Preparation Time: 40 minutes to 1 hour

Makes: 18 Cupcakes

Baking time: 20 minutes



  • Set your oven to 180C and line a cupcake baking tray with paper cupcake linersTropical Cupcakes 2
  • In a clean, dry bowl add your butter and beat continuously for 5 minutes until the colour of the butter changes from a yellow colour to a pale cream colour.
  • Once this colour change occurs, the butter has become fully aerated and is now ready for the sugar.
  • Add your sugar to the aerated butter and beat again until the texture becomes light and fluffy.
  • Add in your eggs one at time into your butter and sugar mixture, ensure that each egg has been well incorporated before the next addition of egg.
  • Once all of your eggs have been added, get a separate bowl and sift your flour, cocoa powder, salt and baking powder, stir with a spoon.
  • Now, add your dry flour mixture to your egg mixture 1/3 at a time.
  • Once all of the ingredients have been added together, spoon your cupcake batter into the paper cupcake liners until they are 2/3 full. This will ensure that all your cupcakes are roughly the same size and that there is space for your cupcakes to rise in the oven during that baking process without any over spill.
  • Place the cupcake batter in the oven and leave to bake for 20 minutes.
  • After the 20 minutes, check your cupcakes are ready by inserting a skewer into the centre of the cupcake and if you can remove it clean, without any batter on it, it is ready. Another way of checking if your cupcakes are ready is if they spring back to the touch, however be very careful as your cupcakes will be hot.
  • Remove your cupcakes from the oven and leave in the cupcake baking tray for 5 minutes.
  • Once these 5 minutes are up, remove the cupcakes from the baking tray and leave to cool fully on a wire cooling rack.
  • Whilst your cupcakes are cooling, this will give you plenty of time to whip up your delicious tropical butter cream icing.
  • In a clean, dry bowl add your butter and beat continuously for 5 minutes until the butter turns from a yellow colour to a pale cream colour.
  • Once this colour change occurs, add in your icing sugar a tablespoon at a time, do NOT use an electric mixer as your icing sugar will end up all over your kitchen surfaces other than in your butter cream.
  • Once all of your icing sugar has been mixed in, add in your pure pineapple extract, coconut extract, pineapple juice and coconut milk.
  • Mix well again until all has been incorporated.
  • If you would like to colour your butter cream icing, then now would be a good time to add in your gel food colouring. I like to use gel as it does not affect the consistency of the butter cream. I like to use red and yellow food colouring as I feel that these colours best represent the ‘Tropical’ theme.
  • Pipe your tropical butter cream onto the top of your chocolate cupcakes and serve.

Hope you have enjoyed this recipe  – if you have please share!!



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