DairyMilk Chocolate Cupcakes with Almonds: 5 Decorating Tips

There are a lot of ways to decorate Dairy Milk chocolate cupcakes with almonds, and we’ve rounded up our top five

If there’s anything more comforting than a chocolate cupcake, it’s one made with Dairy Milk chocolate, which is known for its creamy texture and rich, sweet flavor. When you pair that with the crunchy goodness of toasted almonds, you create a cupcake that’s not just delicious but also very textured and satisfying. However, beyond the baking process, the decoration of your DairyMilk chocolate cupcakes with almonds can elevate them from simple treats to impressive pieces. Whether you’re making them for a birthday party, a family gathering, or just to satisfy your sweet tooth, knowing a few decorating tricks can make all the difference. So here’s a guide to baking these delicious cupcakes and five decorating ideas to help you make them look as irresistible as they taste.

Ingredients:

150 g Dairy Milk chocolate, chopped
120 g unsalted butter
2 large eggs
150 g caster sugar
120 g all-purpose flour
1 teaspoon baking powder
30 g cocoa powder
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup toasted almonds, roughly chopped

Method:

Preheat your oven to 175C or 350F.
Line a cupcake tray with liners. Set aside.
Melt the Dairy Milk chocolate and butter together in a heatproof bowl over simmering water or using a microwave in short bursts. Let it cool slightly.
In another bowl, use a handheld mixer or stand mixer to beat the eggs and sugar until light and fluffy.
Gently fold the melted chocolate into the egg mixture.
Sift the flour, cocoa powder, and baking powder together. Gradually fold the dry ingredients into the wet ingredients, alternating with the milk.
Stir in the vanilla extract and half of the toasted almonds.
Spoon the batter into the cupcake liners, filling each about two-thirds full. Sprinkle a few more almonds on top if desired.
Bake for about 20 minutes or until a toothpick inserted into the center comes out clean.
Cool completely before decorating.

Once your cupcakes are cooled, you’re ready to move on to the fun part: decorating!

So here are five decorating tips:

1. A whipped ganache frosting with almond shards

A chocolate ganache is a great way to complement the flavor of a Dairy Milk cupcake. For a lighter twist, whip your ganache once it’s slightly cooled to create an airy, mousse-like texture. To make it, heat 200 ml heavy cream until simmering and pour over 200 g chopped Dairy Milk chocolate. Let sit for a minute, then stir until smooth. Cool until slightly thickened, then whip with a hand mixer until fluffy. Now pipe generous swirls on top of each cupcake using a large round tip and sprinkle with toasted almond shards. The contrast of fluffy ganache and crunchy almonds is delicious and exciting.

2. Chocolate dipped almond toppers

Dip whole almonds halfway into melted Dairy Milk chocolate and place them on parchment paper to set. After frosting your cupcakes with buttercream or ganache, gently press two or three dipped almonds into the frosting vertically for an elegant look.

3. Almond praline dust

Praline adds a crunch and an extra layer of flavor to the cupcake. In a small pan, melt 1/2 cup sugar until golden and add 1/2 cup chopped almonds. Stir quickly, pour onto a greased sheet, and let it harden. Once set, crush it into fine dust or shards. Sprinkle a generous pinch of almond praline dust over the frosted cupcakes for a sparkling, textured finish that also enhances the nutty flavor.

4. A chocolate drizzle and gold leaf

For an elegant presentation that is perfect for special occasions, a simple drizzle of chocolate finished with a touch of edible gold leaf can turn your cupcakes into a showstopper. Melt some additional Dairy Milk chocolate and pour it into a piping bag or use a spoon to drizzle thin streams over the frosted cupcakes. After drizzling, gently press a small piece of edible gold leaf onto the side of the frosting. This combination looks luxurious yet is easy to make at home.

5. Almond buttercream rosettes

Buttercream rosettes are timeless, elegant and surprisingly easy to create. Prepare a simple buttercream with 150 g butter, 300 g icing sugar, and a splash of milk. Add 2 tablespoons of finely ground toasted almonds for a nutty flavor and pipe rosettes using a star nozzle. Place a single whole toasted almond in the center of each rosette for a neat and beautiful finish.

Tips for toppings:

Use good quality Dairy Milk chocolate for a deep flavor.
Toast your almonds lightly before using them in the batter or for decoration, since it brings out their natural oils and enhances the nutty flavor.
Let the cupcakes cool completely before decorating to prevent the frosting from becoming runny and melting all over the cupcakes.