COOKIES on the DR. OETKER website

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Chocoholic Cupcakes

This is a chocoholic’s dream come true. For dinner parties, drizzle orange liqueur over the cupcakes before decorating.

12 cupcakes

Medium 40 Minutes

Ingredients

Ingredients

For the recipe  Chocoholic Cupcakes

For the Cupcakes:

110 g Butter or Margarine (4 oz)
110 g Caster Sugar (4 oz)
60 g Self-Raising Flour (3 oz) Sieved
15 g Dr. Oetker Fine Dark Cocoa Powder
2 ml Dr. Oetker Madagascan Vanilla Extract (2-3 drops)
12 Dr. Oetker Muffin Cases White
50 g Dr. Oetker 35% Milk Chocolate
2 Eggs

For the Icing:

75 g Butter Softened
175 g Icing Sugar
about 45 Dr. Oetker Fine Dark Cocoa Powder (x2 sachets = 50g or 3 tbsp)

preparation

Preparation

1

Chocoholic Cupcakes

Pre-heat the oven to 180°C/350°F/Gas Mark 4. Place the Baking Cases into a cupcake tin.

2

Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and the Natural Vanilla Extract. If the mixture starts to curdle, add a little flour. Fold in the remaining flour and cocoa powder with a spoon.

3

Place spoonfuls of the mixture into the Baking Cases and bake for 15-20 minutes until well risen and firm to the touch.

4

Remove from the oven and leave to cool on a cooling rack.

5

To make the chocolate icing, place the softened butter into a bowl. Sieve in the icing sugar and whisk until smooth. Add the cocoa powder to the butter and sugar and stir until smooth. Spread the icing over the cupcakes and leave to set.

6

To decorate, soften the chocolate slightly over hot water, keeping it in one piece. Once slightly soft, use a potato peeler to shave chocolate curls from the chocolate. Stack the curls on the cupcakes.

1 serving = 62g

Nutritional Information for the recipe Chocoholic Cupcakes

Per Serving Per 100 g / ml
Energy 2479kJ
592kcal
1708kJ
408kcal
Fat 34g 24g
Carbohydrate 38g 26g
Protein 20g 14g