Chocolate Peppermint Cream Centre Cupcakes

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These delicious Chocolate Peppermint Cream Cupcakes are just as good on the inside as they look on the outside!

12 cupcakes

Medium 60 Minutes

Ingredients

Ingredients

For the recipe  Chocolate Peppermint Cream Centre Cupcakes

For the Cupcakes:

165 g Unsalted butter or Margarine
165 g Caster Sugar (6 oz)
165 g Plain Flour (6 oz)
2 Dr. Oetker Baking Powder Sachets x 2 (2 tsp)
25 Dr. Oetker Fine Dark Cocoa Powder (x1 sachet/25g or 1 oz)
3 Medium Eggs , Beaten

For the Filling:

2.5 ml Dr. Oetker American Peppermint Extract (½ tsp)
225 g Icing Sugar
30 g Unsalted butter (softened)
25 Dr. Oetker Fine Dark Cocoa Powder (x1 sachet/25g)
30 ml Milk (2 tbsp)

To Decorate:

Dr. Oetker Vanilla Easy Swirl Cupcake Icing
Dr. Oetker Wafer Daisies
Dr .Oetker Giant Chocolate Stars
12 Dr. Oetker Muffin Cases

preparation

Preparation

Chocolate Peppermint Cream Centre Cupcakes

Step 1: Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line a deep cupcake tin with Cupcake 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 then sift the flour, Baking Powder and Cocoa Powder on top. Using a large metal spoon, carefully fold the dry ingredients into the creamed mixture.

Step 3: Spoon mixture equally into 12 cake cases and bake on the middle shelf in the oven for 20-22 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.

Step 4: To make the buttercream centre, place the butter in a bowl and beat until soft and add the Peppermint Extract. Gradually sift and beat in the icing sugar and Cocoa Powder and then add enough milk to make the icing fluffy and spreadable.

Step 5: Using a small knife cut out a circle of about 2.5cm from the top of each cupcake leaving a cavity in the centre and fill the centre with chocolate peppermint buttercream.

Step 6: Decorate the top of each cupcake with Easy Swirl Vanilla Cupcake Icing and finish with Giant Chocolate Stars and Wafer Daisies.

Nutritional Information for the recipe Chocolate Peppermint Cream Centre Cupcakes

Per Serving Per 100 g / ml
Energy 3186 kJ
761 kcal
1595 kJ
381 kcal
Fat 39.76 g 19.88 g
Carbohydrate 62.59 g 31.30 g
Protein 24.12 g 12.06 g

preparation

Preparation

Chocolate Peppermint Cream Centre Cupcakes

Step 1: Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line a deep cupcake tin with Cupcake 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 then sift the flour, Baking Powder and Cocoa Powder on top. Using a large metal spoon, carefully fold the dry ingredients into the creamed mixture.

Step 3: Spoon mixture equally into 12 cake cases and bake on the middle shelf in the oven for 20-22 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.

Step 4: To make the buttercream centre, place the butter in a bowl and beat until soft and add the Peppermint Extract. Gradually sift and beat in the icing sugar and Cocoa Powder and then add enough milk to make the icing fluffy and spreadable.

Step 5: Using a small knife cut out a circle of about 2.5cm from the top of each cupcake leaving a cavity in the centre and fill the centre with chocolate peppermint buttercream.

Step 6: Decorate the top of each cupcake with Easy Swirl Vanilla Cupcake Icing and finish with Giant Chocolate Stars and Wafer Daisies.

Nutritional Information for the recipe Chocolate Peppermint Cream Centre Cupcakes

Per Serving Per 100 g / ml
Energy 3186 kJ
761 kcal
1595 kJ
381 kcal
Fat 39.76 g 19.88 g
Carbohydrate 62.59 g 31.30 g
Protein 24.12 g 12.06 g

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