Chocolate Ginger Cupcakes

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These cupcakes are delicious, easy to make and the chocolate and ginger flavours blend together perfectly.

12 cupcakes

Medium 40 Minutes

Ingredients

Ingredients

For the recipe  Chocolate Ginger Cupcakes

For the Cupcakes:

12 Dr. Oetker Muffin Cases
110 g Unsalted butter or Margarine (4 oz)
110 g Caster Sugar (4 oz)
75 g Self-Raising Flour (3 oz) Sieved
10 g Ground Ginger (2 tsp)
2.5 ml Dr. Oetker Madagascan Vanilla Extract (2-3 drops)
Crystalised Ginger Pieces
50 g Dr. Oetker 35% Milk Chocolate
2 Medium Eggs

For the Icing:

75 g Unsalted butter Softened
175 g Icing Sugar
45 Dr. Oetker Fine Dark Cocoa Powder (45g/3 tbsp)

preparation

Preparation

Chocolate Ginger Cupcakes

Step 1: Pre-heat the oven to 180°C/350°F/Gas Mark 4. Place the Baking Cases into a cupcake tin.

Step 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. Then fold in the remaining flour.

Step 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.

Step 4: 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.

Step 5: Cover the cupcakes with a generous layer of chocolate icing using a palette knife or a piping bag.

Step 6: Gradually melt the chocolate and drizzle over the cupcakes and leave to set before serving. To decorate, sprinkle with crystallised pieces of ginger.

Nutritional Information for the recipe Chocolate Ginger Cupcakes

Per Serving Per 100 g / ml
Energy 2558 kJ
611 kcal
1641 kJ
392 kcal
Fat 34.89 g 22.37 g
Carbohydrate 40.83 g 26.18 g
Protein 20.96 g 13.44 g

preparation

Preparation

Chocolate Ginger Cupcakes

Step 1: Pre-heat the oven to 180°C/350°F/Gas Mark 4. Place the Baking Cases into a cupcake tin.

Step 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. Then fold in the remaining flour.

Step 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.

Step 4: 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.

Step 5: Cover the cupcakes with a generous layer of chocolate icing using a palette knife or a piping bag.

Step 6: Gradually melt the chocolate and drizzle over the cupcakes and leave to set before serving. To decorate, sprinkle with crystallised pieces of ginger.

Nutritional Information for the recipe Chocolate Ginger Cupcakes

Per Serving Per 100 g / ml
Energy 2558 kJ
611 kcal
1641 kJ
392 kcal
Fat 34.89 g 22.37 g
Carbohydrate 40.83 g 26.18 g
Protein 20.96 g 13.44 g
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