Chocolate Heart Mallow Cupcakes

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These delicious cupcakes are decorated with beautiful Dr. Oetker Heart Marshmallows.

12 Portions

Easy 60 Minutes

Ingredients

Ingredients

For the recipe  Chocolate Heart Mallow Cupcakes

For the Cupcakes:

12 Dr. Oetker Muffin Cases
220 g Margarine softened
220 g Caster Sugar
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
2 Dr. Oetker Fine Dark Cocoa Powder (x2 sachets or 50g)
170 g Plain Flour
3 Dr. Oetker Baking Powder Sachets x 3 (3 tsp)
4 Medium Eggs Beaten

For the Decoration:

150 g Unsalted butter softened
350 g Icing Sugar
2 Dr. Oetker Fine Dark Cocoa Powder (x2 sachets or 50g/6 tbsp)
25 g Dr. Oetker Heart Marshmallows

preparation

Preparation

Chocolate Heart Mallow Cupcakes

Step 1: Preheat the oven to 190°C (170°C Fan, Gas Mark 5). Line a cupcake tin with 12 Cupcake Cases.

Step 2: Beat the margarine with the sugar until light in texture.

Step 3: Gradually whisk in the eggs and Madagascan Vanilla Extract.

Step 4: Sift in the flour, cocoa powder and Baking Powder. Using a metal spoon, fold the dry ingredients into the mixture.

Step 5: Spoon the mixture into the Cupcake Cases and bake for 20-22 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.

Step 6: For the icing, place the butter into a bowl and beat until soft. Gradually sift and beat in the icing sugar and cocoa powder to make a smooth buttercream. Add a little milk if the buttercream is too thick.

Step 7: Fit a piping bag with a 1cm closed star nozzle then fill with buttercream and pipe onto the cupcakes. Place a Heart Marshmallow onto each cupcake to finish.

Nutritional Information for the recipe Chocolate Heart Mallow Cupcakes

Per Serving Per 100 g / ml
Energy 2135 kJ
510 kcal
1733 kJ
414 kcal
Fat 26.85 g 21.83 g
Carbohydrate 60.50 g 49.19 g
Protein 5.66 g 4.61 g

preparation

Preparation

Chocolate Heart Mallow Cupcakes

Step 1: Preheat the oven to 190°C (170°C Fan, Gas Mark 5). Line a cupcake tin with 12 Cupcake Cases.

Step 2: Beat the margarine with the sugar until light in texture.

Step 3: Gradually whisk in the eggs and Madagascan Vanilla Extract.

Step 4: Sift in the flour, cocoa powder and Baking Powder. Using a metal spoon, fold the dry ingredients into the mixture.

Step 5: Spoon the mixture into the Cupcake Cases and bake for 20-22 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.

Step 6: For the icing, place the butter into a bowl and beat until soft. Gradually sift and beat in the icing sugar and cocoa powder to make a smooth buttercream. Add a little milk if the buttercream is too thick.

Step 7: Fit a piping bag with a 1cm closed star nozzle then fill with buttercream and pipe onto the cupcakes. Place a Heart Marshmallow onto each cupcake to finish.

Nutritional Information for the recipe Chocolate Heart Mallow Cupcakes

Per Serving Per 100 g / ml
Energy 2135 kJ
510 kcal
1733 kJ
414 kcal
Fat 26.85 g 21.83 g
Carbohydrate 60.50 g 49.19 g
Protein 5.66 g 4.61 g
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