Chocolate Cupcakes

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This recipe is a great way to make a simple chocolate cupcake look even more delicious.

12 cupcakes

Easy 40 Minutes

Ingredients

Ingredients

For the recipe  Chocolate Cupcakes

For the Cakes:

12 Dr. Oetker Muffin Cases
175 g Unsalted butter (softened)
175 g Caster Sugar
145 g Self-Raising Flour
35 g Dr. Oetker Fine Dark Cocoa Powder
3 Medium Eggs (beaten)

For the Icing:

300 g Dr. Oetker Chocolate Buttercream Style Icing

preparation

Preparation

Chocolate Cupcakes

Step 1: Pre-heat the oven to 180°C/160°C Fan/Gas Mark 4. Place the Muffin Cases into a cupcake tin.

Step 2: Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs, if the mixture starts to curdle, add a little flour. Fold in the remaining flour and the Cocoa Powder with a metal spoon.

Step 3: Place spoonfuls of the mixture into the Muffin Cases and bake for 15-20 minutes until well risen and firm to the touch. Remove from the oven and leave to cool on a cooling rack.

Step 4: Take a sharp knife and cut a circle out of the top of each cake at an angle about 1cm (½ inch) from the edge.

Step 5: Dollop a spoonful of icings onto each cupcake and place the sponge circles on top of the icing. Dust the top of each cake lightly with icing sugar.

Nutritional Information for the recipe Chocolate Cupcakes

Per Serving Per 100 g / ml
Energy 1403 kJ
335 kcal
1671 kJ
399 kcal
Fat 18.40 g 21.91 g
Carbohydrate 37.54 g 44.69 g
Protein 3.99 g 4.75 g

preparation

Preparation

Chocolate Cupcakes

Step 1: Pre-heat the oven to 180°C/160°C Fan/Gas Mark 4. Place the Muffin Cases into a cupcake tin.

Step 2: Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs, if the mixture starts to curdle, add a little flour. Fold in the remaining flour and the Cocoa Powder with a metal spoon.

Step 3: Place spoonfuls of the mixture into the Muffin Cases and bake for 15-20 minutes until well risen and firm to the touch. Remove from the oven and leave to cool on a cooling rack.

Step 4: Take a sharp knife and cut a circle out of the top of each cake at an angle about 1cm (½ inch) from the edge.

Step 5: Dollop a spoonful of icings onto each cupcake and place the sponge circles on top of the icing. Dust the top of each cake lightly with icing sugar.

Nutritional Information for the recipe Chocolate Cupcakes

Per Serving Per 100 g / ml
Energy 1403 kJ
335 kcal
1671 kJ
399 kcal
Fat 18.40 g 21.91 g
Carbohydrate 37.54 g 44.69 g
Protein 3.99 g 4.75 g
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