Double Chocolate Starry Cupcakes

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These starry cupcakes will brighten up any party table!

10 cupcakes

Easy 40 Minutes

Ingredients

Ingredients

For the recipe  Double Chocolate Starry Cupcakes

For the Cupcakes:

115 g Margarine (4 oz) softened
115 g Caster Sugar (4 oz)
100 g Plain Flour (3 ½ oz)
about 0.5 Dr. Oetker Fine Dark Cocoa Powder (15g/half a sachet or ½ oz)
7.5 g Dr. Oetker Baking Powder (1 ½ tsp)
50 g Dr. Oetker Milk Chocolate Chips (2 oz)
10 Dr. Oetker Muffin Cases
2 Medium Eggs Beaten

For the Decoration:

65 g Dr. Oetker 35% Milk Chocolate
65 g Dr. Oetker 72% Extra Dark Chocolate
0.1 g Sprinkles (Decorate with sprinkles of your choice)

preparation

Preparation

Step 1: Preheat the oven to 190°C (170°C Fan, 375°F, Gas Mark 5). Line a cupcake tin with 10 cupcake cases. In a mixing bowl, beat the margarine with the sugar until pale, and creamy in texture.

Step 2: Gradually whisk the eggs into the mixture, then sift the flour, Cocoa Powder and Baking Powder and add the sieved ingredients to the mixture. Add the chocolate chips and carefully fold the dry ingredients into the eggy mixture.

Step 3: Spoon the mixture into the cupcake cases and bake on the middle shelf in the oven for 16-18 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.

Step 4: To decorate, break the chocolate into a heatproof bowl and place over a saucepan of barely simmering water to melt. Remove the saucepan from the heat and mix the chocolate with a wooden spoon – keep the bowl over the water to prevent the chocolate from beginning to set.

Step 5: Carefully top each cupcake with the melted chocolate. Gently tap the cake on the work surface to smooth the chocolate and sprinkle with sprinkles of your choice. Cover all of the cakes and allow them to set for a few minutes before serving.

1 cupcake = 64g

Nutritional Information for the recipe Double Chocolate Starry Cupcakes

Per Serving Per 100 g / ml
Energy 1147 kJ
274 kcal
1738 kJ
415 kcal
Fat 15.92 g 24.12 g
Carbohydrate 28.63 g 43.38 g
Protein 4.07 g 6.17 g

preparation

Preparation

Step 1: Preheat the oven to 190°C (170°C Fan, 375°F, Gas Mark 5). Line a cupcake tin with 10 cupcake cases. In a mixing bowl, beat the margarine with the sugar until pale, and creamy in texture.

Step 2: Gradually whisk the eggs into the mixture, then sift the flour, Cocoa Powder and Baking Powder and add the sieved ingredients to the mixture. Add the chocolate chips and carefully fold the dry ingredients into the eggy mixture.

Step 3: Spoon the mixture into the cupcake cases and bake on the middle shelf in the oven for 16-18 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.

Step 4: To decorate, break the chocolate into a heatproof bowl and place over a saucepan of barely simmering water to melt. Remove the saucepan from the heat and mix the chocolate with a wooden spoon – keep the bowl over the water to prevent the chocolate from beginning to set.

Step 5: Carefully top each cupcake with the melted chocolate. Gently tap the cake on the work surface to smooth the chocolate and sprinkle with sprinkles of your choice. Cover all of the cakes and allow them to set for a few minutes before serving.

1 cupcake = 64g

Nutritional Information for the recipe Double Chocolate Starry Cupcakes

Per Serving Per 100 g / ml
Energy 1147 kJ
274 kcal
1738 kJ
415 kcal
Fat 15.92 g 24.12 g
Carbohydrate 28.63 g 43.38 g
Protein 4.07 g 6.17 g
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