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Chocolate Cupcakes

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

16 cupcakes

Medium 40 Minutes

Ingredients

Ingredients

For the recipe Chocolate Cupcakes

For the Cakes:

110 g Butter (4 oz) or Margarine
110 g Caster Sugar (4 oz)
Medium Eggs x 2
75 g Self-Raising Flour (3 oz) Sieved
25 Dr. Oetker Fine Dark Cocoa Powder (x1 sachet/25g or 1 oz) Sieved
Dr. Oetker Cupcake Cases

For the Icing:

75 g Unsalted Butter (3 oz)
135 g Icing Sugar (6 oz) plus extra to dust
45 Dr. Oetker Fine Dark Cocoa Powder (45g/3 tbsp)
about 20 ml Milk or warm water

Preparation

Preparation

1

Chocolate 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, if the mixture starts to curdle, add a little flour.Fold in the remaining flour and the cocoa powder with a metal 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. Remove from the oven and leave to cool on a cooling rack.

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.

5

To make the butter icing place the butter into a bowl and beat until soft. Gradually sift and beat in the icing sugar and then add enough milk/water to make the icing fluffy and spreadable. Sift and beat the cocoa powder in to the icing until completely combined.

6

Spread the icing onto the cakes, and place the sponge circles on top of the icing. Dust the top of each cake lightly with the sieved icing sugar.

1 cupcake = 46g

Nutritional Information For the recipe Chocolate Cupcakes

Per serving Per 100g/ ml
Energy 2337kJ
563kcal
1564kJ
377kcal
Fat 33g 22g
Carbohydrate 28g 19g
Protein 23g 16g