Double Chocolate Muffins with Cadbury Flake 99
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  • Prep time 20 minutes
  • Total time 40 minutes


  • 200 g self raising flour
  • 30 g Bournville Cocoa
  • 2 tsp baking powder (10 g)
  • 100 g Cadbury Flake 99
  • 100 g dark brown sugar
  • 2 eggs
  • 150 ml semi skimmed milk
  • 100 g vegetable oil
  • 250 g icing sugar
  • 100 g butter
  • 1 tsp vanilla extract
  • 1-2 tsp semi skimmed milk
  • chocolate vermicelli (optional)


  • Preheat the oven to 180 °C/160 °C fan/gas mark 4 and line a 12 hole muffin tin with paper muffin cases.
  • Sift the flour, cocoa and baking powder into a bowl. Very roughly chop the Cadbury Flakes into chunks and add to the flour with the sugar.
  • Mix together the eggs, milk and vegetable oil and pour on to the dry ingredients. Stir until mixed and a firm batter has formed. Divide the mixture equally between the muffin cases. Immediately bake for 20-25 minutes or until well risen and just cooked in the middle. Leave to cool.
  • Meanwhile make the frosting. Sift the icing sugar into a bowl and add the softened butter. Beat well until thoroughly mixed. Stir in the vanilla extract and enough milk to give a firm but pipeable frosting.
  • Place in a large piping bag, fitted with a star nozzle and pipe swirls of frosting over each of the muffins, to resemble soft ice cream.
  • Cut each of the Cadbury Flake 99 bars into two pieces and then each of those pieces in half, lengthwise. Decorate each muffin with a piece of Flake and if liked a sprinkling of chocolate vermicelli.

Nutritional Information

Typical values Per Serving
Energy 1620.6 kj
Energy 387.0 kcal