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.
75g softened butter
175g icing sugar
45g (3 tbsp) Dr. Oetker Cocoa Powder
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.
|Per Serving||Per 100 g / ml|
|Fat||15.84 g||22.00 g|
|Carbohydrate||33.37 g||46.34 g|
|Protein||2.77 g||3.85 g|
We need these cookies and similar technologies to enable the basic functions of our website. This includes, for example, saving these settings. This is strictly necessary so that you cannot switch this off.
To ensure that we can tailor our marketing campaigns to your needs, we collect how you come to our website and how you interact with our advertisements. This helps us to make not only our ads, but also our content even better for you. Our marketing partners also use this information for their own purposes, e.g. to personalise your account or profile on their platform.