Delia Smith’s Chocolate Cupcake

I have found some really interesting books in charity shops’.  Recently I came across Delia Smith’s ‘Delia’s How to Cheat at Cooking’.  It looks like it’s never been opened. This recipe is adapted from there.  These cupcakes use frozen mashed potatoes. Delia suggests using Aunt Bessie’s, but I had some mashed potatoes left over and I had all the other ingredients handy.


150g dark chocolate (85% dark chocolate)

110g condensed milk from a 397g tin

110g light muscovado sugar

150g unsalted sugar

200g mashed potatoes

200g self-rising flour

5g baking powder

15ml rosewater

2 medium-sized eggs

For the chocolate icing

150g dark chocolate (85% dark chocolate)

Rest of the condensed milk

50g unsalted butter

Fresh or dried rose petals to decorate


Preheat the oven to 180⁰C in a conventional oven, 350⁰F or gas mark 4.  Fill two 12-hole cupcake tins with cup-cake cases.

Place the chocolate, condensed milk, sugar and butter in a large heat-proof bowl and place over barely simmering water.  Ensure the base of the bowl does not come into contact with the water.  Stir occasionally to melt the chocolate and butter.  Remove and leave to cool.



Milk, Sugar and Butter Before


…and After

In another large bowl, place the rest of the ingredients and the chocolate mix.  Blend using an electric whisk.

Pour the mixture into the cup-cake cakes and bake for 10 minutes, then turn the trays around and bake for another 5 minutes or until a skewer inserted comes out clean.

Cool in the cup-cake tins.

For the icing – place the chocolate and condensed milk in a heat-proof bowl over simmering water until melted.  Remove and stir in the butter.  Leave to cool for a few minutes.

Once the cup-cakes have completely cooled, pour over the icing and place some fresh/dried rose petals.

Shiny Chocolate

Tea pairing – Black tea works really well with chocolate.  In South East Asia condensed milk is used instead of milk and sugar so this combination is a well tested one.