These chocolate freakshake cupcakes are the MF #GoldStandard of my freakshake cupcakes. Don’t be fooled, they’re not solid gold, they’re pure chocolatey goodness though!

Makes 12





  • 430g (15 oz) plain (all-purpose) flour

  • 265g (91/2 oz) caster (superfine) sugar

  • 70g (¾ cup) cocoa powder

  • 3 teaspoons baking powder

  • 1/2 teaspoon fine salt

  • 125 g (41/2 oz/1/2 cup) unsalted butter, softened

  • 2 large eggs

  • 375 ml (121/2 fl oz/11/2 cups) full-cream (whole) milk

  • 125 ml (4 fl oz/1/2 cup) vegetable oil

  • 2 tablespoons Greek yoghurt (or sour cream)

  • 1 teaspoon vanilla extract or vanilla bean paste


Chocolate Ganache

  • 600g dark chocolate

  • 250ml thickened/whipping cream



  • 12 dark chocolate Lindt lindor candy balls (ore equivalent)

  • 1 cup chocolate sauce

  • 2 tbsp gold lustre dust

  • 1 tsp alcohol



Preheat a fan-forced oven to 140°C (275°F) or a conventional oven to 160°C (320°F). Line two cupcake tins with the cupcake liners. Spray a mini donut tray with oil and wipe down using paper towels. Set aside.


Add the flour, sugar, baking powder, cocoa powder and salt to a large mixing bowl and mix with a hand mixer until well combined.


Next, add the softened butter and mix on low speed until the mixture reaches a crumbly, sand-like texture.


Add the eggs, milk, oil, yoghurt and vanilla, and mix on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for a final 20 seconds. It’s at this point that you can add any flavourings or food-gel colourings to the batter.


Add batter to a piping bag and pipe into your donut tray, filling it up ¾ of the way. Bake for 20 minutes.


Fill each cupcake liner three-quarters of the way. Using an ice-cream scoop to transfer the batter to the cupcake liners makes this a quick and easy process, and ensures each liner contains exactly the same amount of batter and that the cupcakes will bake evenly. Bake for 40–50 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.


Fit the end of a piping bag with a Wilton 1M tip, fill your bag with frosting and frost your cupcakes in a signature swirl.


To make the gold paint add 2 tsp of gold lustre dust and 2 tsp of alcohol into a small mixing bowl. Mix using a spoon until well combined. Use a food safe paint brush to paint the donuts. Set aside to dry.


Core the centre of each cupcake and fill with chocolate sauce. Fit the end of a piping bag with a Wilton 6b piping tip and pipe a double donut swirl on top of each cupcake. Drizzle with chocolate sauce.


Add each donut top of the drizzle. Place a chocolate candy ball in front of each donut and drizzle the donuts with chocolate sauce.


Place the cupcakes in the fridge and allow to chill for 2 hours. You need them super-duper chilled for the next bit.


Taking each cupcake out one by one, use a clean and dry brush to dust your cupcakes with gold lustre dust. I would recommend gently starting with the parts that have chocolate sauce on them because those parts will defrost the quickest. Once you’ve gently brushed the entire cupcake with gold lustre dust, you’re done! Move onto the next until you’re finished.


Cupcakes can be stored in an airtight container for up to 3 days.



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