Chocolate Chunk Cupcakes

Recipe Overview

Chocolate Cupcakes

This recipe is a great way to make a simple chocolate cupcake look even more delicious.

12 cupcakes

Easy 40 Minutes

Ingredients

For the recipe Chocolate Cupcakes

For the Cakes:

12	Dr. Oetker Muffin Cases
175 g	Unsalted butter (softened)
175 g	Caster Sugar
145 g	Self-Raising Flour
35 g	Dr. Oetker Fine Dark Cocoa Powder
3	Medium Eggs (beaten)

For the Icing:

300 g

Dr. Oetker Chocolate Buttercream Style Icing

preparation

Preparation

Chocolate Cupcakes

Pre-heat the oven to 180°C/160°C Fan/Gas Mark 4. Place the Muffin Cases into a cupcake tin.

Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs, if the mixture starts to curdle, add a little flour. Fold in the remaining flour and the Cocoa Powder with a metal spoon.

Place spoonfuls of the mixture into the Muffin Cases and bake for 15-20 minutes until well risen and firm to the touch. Remove from the oven and leave to cool on a cooling rack.

Take a sharp knife and cut a circle out of the top of each cake at an angle about 1cm (½ inch) from the edge.

Dollop a spoonful of icings onto each cupcake and place the sponge circles on top of the icing. Dust the top of each cake lightly with icing sugar.

These cupcakes will keep in an airtight container for about 3 days.

To make your own chocolate buttercream; beat together 75g unsalted butter, 135g icing sugar, 45g Cocoa Powder and 20ml milk until you have a smooth and fluffy buttercream.

Nutritional Information for the recipe Chocolate Cupcakes

	Per Serving	Per 100 g / ml
Energy	1403 kJ 335 kcal	1671 kJ 399 kcal
Fat	18.40 g	21.91 g
Carbohydrate	37.54 g	44.69 g
Protein	3.99 g	4.75 g

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