Ultimate Chocolate Cupcakes
Ingredients
Ingredients
For the recipe Ultimate Chocolate Cupcakes
For the Cupcakes:
| 110 g | Unsalted butter or Margarine (4 oz) |
| 110 g | Caster Sugar (4 oz) |
| 60 g | Self-Raising Flour (3 oz) Sieved |
| 15 g | Dr. Oetker Fine Dark Cocoa Powder |
| 2 ml | Dr. Oetker Madagascan Vanilla Extract (2-3 drops) |
| 12 | Dr. Oetker Muffin Cases White |
| 2 | Medium Eggs |
For the Icing:
| 400 g | Dr. Oetker Chocolate Buttercream Style Icing |
| 50 g | Dr. Oetker 35% Milk Chocolate |
preparation
Preparation
Ultimate Chocolate Cupcakes
Step 1: Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Place the Muffin Cases into a muffin tin.
Step 2: Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and the Vanilla Extract. If the mixture starts to curdle, add a little flour. Fold in the remaining flour and cocoa powder with a spoon.
Step 3: Evenly divide the mixture between the Muffin Cases and bake for 15-20 minutes until well risen and firm to the touch.
Step 4: Remove from the oven and leave to cool on a cooling rack.
Step 5: Put the Chocolate Buttercream into a piping bag and pipe a swirl of icing on top of each cupcake and leave to set.
Step 6: To decorate, soften the chocolate slightly over hot water, keeping it in one piece. Once slightly soft, use a potato peeler to shave chocolate curls from the chocolate. Stack the curls on the cupcakes.
Ingredients:
75g softened butter
175g icing sugar
45g (3 tbsp) Dr. Oetker Cocoa Powder
Method:
1. To make your own chocolate buttercream icing, place the softened butter into a bowl, sieve in the icing sugar and whisk until smooth.
2. Add the cocoa powder and stir until smooth.
Nutritional Information for the recipe Ultimate Chocolate Cupcakes
| Per Serving | Per 100 g / ml | |
|---|---|---|
| Energy |
1210
kJ
289 kcal |
1683
kJ
402 kcal |
| Fat | 15.84 g | 22.00 g |
| Carbohydrate | 33.37 g | 46.34 g |
| Protein | 2.77 g | 3.85 g |
preparation
Preparation
Ultimate Chocolate Cupcakes
Step 1: Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Place the Muffin Cases into a muffin tin.
Step 2: Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and the Vanilla Extract. If the mixture starts to curdle, add a little flour. Fold in the remaining flour and cocoa powder with a spoon.
Step 3: Evenly divide the mixture between the Muffin Cases and bake for 15-20 minutes until well risen and firm to the touch.
Step 4: Remove from the oven and leave to cool on a cooling rack.
Step 5: Put the Chocolate Buttercream into a piping bag and pipe a swirl of icing on top of each cupcake and leave to set.
Step 6: To decorate, soften the chocolate slightly over hot water, keeping it in one piece. Once slightly soft, use a potato peeler to shave chocolate curls from the chocolate. Stack the curls on the cupcakes.
Ingredients:
75g softened butter
175g icing sugar
45g (3 tbsp) Dr. Oetker Cocoa Powder
Method:
1. To make your own chocolate buttercream icing, place the softened butter into a bowl, sieve in the icing sugar and whisk until smooth.
2. Add the cocoa powder and stir until smooth.
Nutritional Information for the recipe Ultimate Chocolate Cupcakes
| Per Serving | Per 100 g / ml | |
|---|---|---|
| Energy |
1210
kJ
289 kcal |
1683
kJ
402 kcal |
| Fat | 15.84 g | 22.00 g |
| Carbohydrate | 33.37 g | 46.34 g |
| Protein | 2.77 g | 3.85 g |