Chocolate Chunk Cupcakes

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

14 cupcakes

Easy 60 Minutes

Ingredients

Ingredients

For the recipe  Chocolate Chunk Cupcakes

For the Cupcakes:

14 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)
2 Dr. Oetker Baking Powder Sachets x 2 (2 tsp)
165 g Dr. Oetker Milk Chocolate Chunks
2 Medium Eggs , Beaten

For the Decoration:

400 g Dr. Oetker Chocolate Buttercream Style Icing
about 40 g Dr. Oetker Milk Chocolate Chunks to decorate

preparation

Preparation

Chocolate Chunk Fairy Cakes

Step 1: 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.

Step 2: 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.

Step 3: 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.

Step 4: 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.

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.

Nutritional Information for the recipe Chocolate Chunk Cupcakes

Per Serving Per 100 g / ml
Energy 1365 kJ
326 kcal
1704 kJ
407 kcal
Fat 16.42 g 20.53 g
Carbohydrate 41.04 g 51.30 g
Protein 3.54 g 4.42 g

preparation

Preparation

Chocolate Chunk Fairy Cakes

Step 1: 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.

Step 2: 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.

Step 3: 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.

Step 4: 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.

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.

Nutritional Information for the recipe Chocolate Chunk Cupcakes

Per Serving Per 100 g / ml
Energy 1365 kJ
326 kcal
1704 kJ
407 kcal
Fat 16.42 g 20.53 g
Carbohydrate 41.04 g 51.30 g
Protein 3.54 g 4.42 g
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