Dairy Milk Almond Cupcakes: Soft, Moist & Oven-Free Option Included

Looking for a treat that’s nutty, chocolatey, and irresistibly soft? These Dairy Milk almond cupcakes can be your go to. Made with Cadbury’s iconic Dairy Milk almond chocolate, these cupcakes are rich and tender with a subtle crunch in every bite. Even better, they’re easy to make with both oven and oven free methods, so you can satisfy your sweet tooth no matter your kitchen setup. From the melt in your mouth texture to the comforting cocoa and almond flavor, this recipe brings bakery quality results right to your home, and no fancy tools are needed. These Dairy Milk almond cupcakes are delightfully moist, deeply chocolatey, and studded with crunchy almond bits. Whether you bake them in the oven or steam them on the stovetop, they turn out equally tender and flavorful, perfect for gifting, celebrating, or just cozy evenings at home. Here’s how to do it.

Ingredients:

• 1 cup all purpose flour
• 2 tablespoons almond flour (optional but adds moisture)
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar (use a mix of brown and white for depth)
• 2 large eggs
• 1/2 cup milk (dairy or plant based)
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/4 cup plain yogurt or curd
• 100 g Cadbury Dairy Milk almond chocolate, chopped
• 2 tablespoons chopped roasted almonds (for garnish or mixing in)

For the frosting (optional):

• 100 g Cadbury Dairy Milk Almond chocolate
• 1/3 cup heavy cream
• Pinch of salt
• Slivered almonds or chocolate curls for garnish

Method:

1. Chop the Dairy Milk chocolate into small, uneven bits. You want some to melt into the batter for soft pockets of chocolate, and some to remain as crunchy almond bites. Set aside a tablespoon or two for garnishing the tops before baking or steaming.

2. In a large bowl, sift together the all purpose flour, cocoa powder, almond flour if using, baking powder, baking soda, and salt.
3. In another bowl, whisk together the sugar, eggs, oil, milk, yogurt, and vanilla extract until smooth.
4. Gradually fold the dry ingredients into the wet, stirring gently until no dry patches remain. Do not overmix.
5. Stir in the chopped Dairy Milk chocolate pieces, saving some for topping if desired.
6. Preheat the oven to 175°C or 350°F. Line a cupcake tray with paper liners or grease silicone molds. Fill each liner about 3/4 full with the batter. Sprinkle reserved chocolate and chopped almonds on top. Bake for 20 minutes or until a toothpick inserted comes out clean. A few fudgy crumbs are okay.
7. Don’t have an oven? No problem. You can steam these cupcakes using a heavy bottomed kadhai, pressure cooker, or even an idli steamer. Place a ring, stand, or layer of salt at the bottom. Cover and heat on medium flame for 5 minutes. Spoon batter into each mold, filling 3/4 full. Add toppings if desired. Place the molds carefully on the stand in the preheated kadhai. Cover with a tight lid and steam on low to medium heat for 20 minutes. Avoid opening the lid in the first 15 minutes. Cool before removing from molds.
8. Let cool completely before frosting or serving.
9. Now make the ganache. Heat the cream in a saucepan until it just begins to simmer. Pour it over the chopped chocolate. Let sit for 2 minutes, then stir until smooth and glossy. Add a pinch of salt for balance. Chill for 40 minutes or until thickened.

10. Spread or pipe onto cooled cupcakes.
11. Garnish with slivered almonds or extra chopped Dairy Milk Almond for visual appeal and crunch.
12. Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Refrigerate for longer freshness. Frosted cupcakes should be kept refrigerated and brought to room temperature before serving. These freeze well without frosting for up to a month. Just thaw and warm slightly before eating.

Notes:

• A drop or two of almond extract in the batter or frosting is a great way to intensify the nutty profile.
• Use a piping tip or a spoon to hollow out the center and fill with melted chocolate or ganache for a surprise inside.
• The batter works great as a mini loaf, just increase the baking time to 35 minutes.