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Chocolate Victoria Sponge Cupcakes

Ruth Clemens of The Pink Whisk has whipped up a light, fluffy mini Victoria sponge recipe, combining chocolate, strawberries and cream in a tasty but simple recipe.
  • Cooking time22 minutes
  • Prep time45 minutes
  • Servings12 portions
recipe image Chocolate Victoria Sponge Cupcakes


  • 225g Stork with Butter
  • 225g caster sugar
  • 4 eggs
  • 175g self-raising flour
  • 50g cocoa powder
  • 200ml Elmlea double cream
  • 2 tbsps icing sugar
  • 1 tsp vanilla bean paste or the seeds scraped from ½ vanilla pod
  • 200g strawberries, hulled and sliced
  • Icing sugar to dust

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Place the ingredients for the cupcakes in a large bowl and beat together well.
  2. Line a cupcake pan with paper cases and divide the mixture between them.
  3. Bake in the oven for 22-25 minutes until springy to the touch.
  4. Allow to cool on a wire rack.
  5. Take the cupcakes from their paper wrappers and cut in half.
  6. Whip together the Elmlea, icing sugar and vanilla bean paste to soft peaks.
  7. Sandwich together the cupcakes with the whipped cream and sliced strawberries.
  8. Dust lightly with icing sugar and serve.