Chocolate Chunk Cupcakes

14 cupcakes

Perfect to snack on or put in a lunchbox. This classic recipe is perfect when served up warm!

Recipe Ingredients

How to Prepare

Recipe Ingredients:

For the Cupcakes

Dr. Oetker Muffin Cases

115 g

Margarine (4 oz) softened

115 g

Caster Sugar (4 oz)

2.5 ml

Dr. Oetker Madagascan Vanilla Extract (½ tsp)

150 g

Plain Flour (5 oz)

Dr. Oetker Baking Powder Sachets x 2 (2 tsp)

165 g

Dr. Oetker Milk Chocolate Chunks

Medium Eggs Beaten

For the Decoration

400 g

Dr. Oetker Chocolate Buttercream Style Icing

about 40 g

Dr. Oetker Milk Chocolate Chunks to decorate

Hints

Want to make your own icing?

Ingredients:  150g (5oz) unsalted butter, softened 275g (9 ½ oz) icing sugar 5ml (1 tsp) Dr. Oetker Madagascan Vanilla Extract Method: For the icing, place the butter in a bowl and beat until soft and creamy. Gradually sift and beat in the icing sugar to make a smooth, creamy icing. Mix in the Vanilla Extract.

How to Prepare:

Prep Time:

60 minutes

Chocolate Chunk Fairy Cakes

Preheat the oven to 190°C (170°C Fan, Gas Mark 5). Line a cup cake tin with the Baking Cases. In a mixing bowl, beat the margarine with the sugar until pale, and creamy-light in texture.

Gradually whisk in the eggs and Vanilla Extract then sift the flour and Baking Powder on top. Add 100g of the Chocolate Chunks and using a large metal spoon, carefully fold the ingredients together until well mixed.

Spoon into the Baking Cases and bake on the middle shelf in the oven for 16-18 minutes until risen, lightly golden and just firm to the touch. Transfer to a wire rack to cool completely.

Once the fairy cakes have cooled, spoon the icing into a large piping bag fitted with a 1cm (½ inch) large closed star nozzle, and pipe a swirl to cover the top of each cake. Decorate the cakes with the remaining Chocolate Chunks to serve.