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Kyiv Cupcakes

Kyiv Cupcakes

Brought to you by: OcadoLife

Prep time:

Cook time:

Serves: 12

A nod to last year’s song contest winners and loosely inspired by the famous Ukrainian kyiv cake, these Kyiv Cupcakes are from chef, presenter and bestselling author John Gregory-Smith. Made with hazelnuts, buttercream and chocolate, these spotlight-stealing treats are a winner. Looking for more baking recipes? Look no further.
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  • 120g self-raising flour
  • ¼ tsp bicarbonate of soda
  • 220g unsalted butter, softened
  • 120g caster sugar
  • 2 medium eggs
  • 2 tbsp whole milk
  • 350g hazelnut chocolate spread
  • 100g icing sugar
  • 100g coloured sprinkles, optional
  • 5g edible silver glitter, optional


Step 1

Preheat the oven to 190°C/170°C fan/gas 5 and line a 12-hole cupcake tin with cases to make 12 cupcakes.

Step 2

For the cupcakes, sift the flour and bicarbonate of soda into a large mixing bowl. Add 120g of the butter, a pinch of salt, the caster sugar and eggs; beat with an electric whisk on a low speed until combined. Increase to medium-high and mix for 1 min or until smooth. Add the milk and 100g of the chocolate spread; mix briefly until just combined.

Step 3

Divide the mixture between the cases; bake for 18-20 mins or until springy to the touch and a skewer comes out clean. Leave to cool

Step 4

For the buttercream, put the remaining 100g butter and the icing sugar in a large mixing bowl and beat with an electric whisk for about 3 mins, or until pale and smooth. Add the remaining 250g chocolate spread and continue beating until combined.

Step 5

Spoon the buttercream over the cupcakes and swirl it with the back of a spoon (or pipe it on, if you prefer). Decorate with sprinkles and glitter, if you like. Store leftovers in an airtight container for 3-4 days.

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