COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Easy Fill Chocolate Cupcakes

Try NEW Easy Fill Cake Centres in Rich Chocolate to make your cupcakes even more indulgent.

10 cupcakes

Easy 60 Minutes



For the recipe  Easy Fill Chocolate Cupcakes

For the Cupcakes:

Dr. Oetker Muffin Cases
125 g Margarine (4 1/2 oz), softened
125 g Dark Brown Sugar (4 1/2 oz), free of lumps
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
150 g Plain Flour (5 oz)
1 Dr. Oetker Fine Dark Cocoa Powder x 1 sachet (25g)
2 Dr. Oetker Baking Powder Sachets x 2 sachets (2 tsp)
140 g Dr. Oetker Easy Fill Cake Centres Rich Chocolate (1 pouch)
2 Large Eggs Beaten

To decorate:

125 g Lightly Salted Butter (4 1/2 oz), softened
200 g Icing Sugar (7 oz)
1 Dr. Oetker Fine Dark Cocoa Powder x 1 sachet (25g)




Preheat the oven to 180°C (160°C fan assisted oven, 350°F, gas mark 4). Put the Muffin Cases in 10 muffin tins.


Put the margarine, sugar and Vanilla Extract in a bowl and whisk together until creamy and pale. Whisk in the eggs. Sift the flour, Cocoa Powder and Baking Powder on top and then gently mix all the ingredients together until well blended.


Divide the mixture between the Muffin Cases. Smooth the tops and bake in the oven for about 20 minutes until risen and just firm to the touch.


As soon as the cakes are cooked, generously inject each one with Easy Fill Cake Centres in Rich Chocolate, making sure the nozzle goes right to the centre of each cake. Transfer to a wire rack to cool.


To decorate, put the butter in a bowl and beat until smooth, glossy and pale. Gradually sift and beat in the icing sugar and Cocoa Powder until creamy and soft. Mix in the Vanilla Extract.


Spoon the butter icing into a large piping bag with a large closed star nozzle.


Starting in the middle of a cake, pipe the icing round in an anti-clockwise direction to cover the top completely.


Decorate each cake with chocolate teardops. Your cakes are now ready to serve and enjoy!

1 cupcake = 98g

Nutritional Information for the recipe Easy Fill Chocolate Cupcakes

Energy 348kJ
Fat 0g 0g
Carbohydrate 9g 8g
Protein 0g 0g