I’ve only ever made this chocolate cake as a large cake to cut into slices, in theory, you could use this recipe to make cupcakes instead. So this started out as my base blondie recipe, it's exactly the same recipe I used for my Mini Egg Blondies (except there's no mini eggs, obvs). Galaxy® 𝐌𝐢𝐥𝐤 Chocolate (41%) (Sugar, Cocoa Butter, Skimmed 𝐌𝐢𝐥𝐤 Powder, Cocoa Mass, Lactose and Protein from Whey (𝐌𝐢𝐥𝐤), Palm Fat, Whey Powder (𝐌𝐢𝐥𝐤), 𝐌𝐢𝐥𝐤 Fat, Emulsifiers (𝐒𝐨𝐲𝐚 Lecithin, E476), Vanilla Extract), Sugar, Vegetable Oils (Palm, Rapeseed), Water, 𝐖𝐡𝐞𝐚𝐭 𝐅𝐥𝐨𝐮𝐫 (𝐖𝐡𝐞𝐚𝐭 𝐅𝐥𝐨𝐮𝐫, Calcium Carbonate, Iron, Niacin, Thiamin), Humectant (Glycerine), Glucose Syrup, Emulsifiers (E471, E475, Sunflower Lecithin), Fat Reduced Cocoa Powder, Dried Whole 𝐄𝐠𝐠, 𝐌𝐢𝐥𝐤 Proteins, Dried 𝐄𝐠𝐠 White, Raising Agents (Disodium Diphosphate, Sodium Bicarbonate), Salt, Natural Flavouring, Modified Starch, Dried Whey (𝐌𝐢𝐥𝐤), Preservative (Potassium Sorbate), 𝐌𝐢𝐥𝐤 Chocolate contains 𝐌𝐢𝐥𝐤 Solids 14% minimum and Cocoa Solids 25% minimum

Galaxy = yum. Chocolate = yum. Cupcakes = yum. Galaxy chocolate cupcakes?! Oh holy moly yum! I just can’t really cope with how good they are. Like, I am so proud of the photos of these cupcakes, because I think it shows how good these cupcakes are. This cake has chocolate at every level. If you like you could spread a little of the Galaxy chocolate ganache onto the bottom cake before you add the Baileys cream filling, adding an extra layer of chocolate to the cake. How should I store Galaxy chocolate cake?

How to make them

Finally, keep the oven door shut, the cakes need time to bake and if you open the door too early the temperature fluctuation in the oven will make the cakes sink. You can keep an eye on them through the oven door. How can I add/change the flavours in this Galaxy chocolate cake? Add the flour to the bowl and gently fold it through the mixture by hand. Mix only until you can no longer see white streaks of flour.

What's not to love about smooth Galaxy chocolate with an oozing caramel centre? Put that deliciousness into the centre of a blondie and you have baked goods on a whole new level. I'm not gonna lie, I can't see myself making blondies any other way now. I'm actually obsessing over what chocolate bars I can do this with next!Watch the video. Familiarize yourself with the process by watching the video multiple times and thinking the process through in your head. Analyze what you see, how I apply the glaze, what the consistency of the glaze is, etc. For this recipe, I’ve used wheat-based self-raising flour so it would not be gluten-free. I haven’t tested this recipe with gluten-free flour yet but you could give it a try if you want, let me know how you get on in the comments below. There are a few things you can adjust in this recipe to change the flavours. For one thing, Baileys often do different flavours or limited edition bottles so you could try out one of these to give a different flavour to the cream filling. Anyway… the cupcakes. I decided to use my standard brown sugar chocolate cupcake sponge. It’s an easy basic sponge, plus cocoa powder. They’re still light and delicious, and I use them in so many recipes – including my Toblerone cupcakes! Individually Wrapped Suitable for vegetarians The oil palm products contained in this product have been certified to come from RSPO segregated sources and have been produced to stringent environmental and social criteria. www.rspo.org