Chocolate peppermint cream cupcakes
Chef:
Dr. Oetker
Cook:
15 mins
115g (4 oz) baking margarine, softened
115g (4 oz) light brown sugar
2.5ml (½ tsp) Dr Oetker vanilla extract
2 medium eggs, beaten
100g (3½ oz) plain flour
15g (½ oz) cocoa powder
7.5ml (1½ tsp) baking powder
50g (2 oz) Dr Oetker white chocolate chips
To Decorate:
150g (5 oz) icing sugar
5ml (1tsp) Dr Oetker peppermint essence
Dr Oetker chocolate strands to decorate
Preheat the oven to 190°C/170°C fan oven/375°F/gas 5. Line 10 cupcake tins with brown paper cup cake cases. In a mixing bowl, beat the margarine with the sugar until pale and creamy-light in texture. Stir in the vanilla extract.
Gradually whisk in the eggs, then sift the flour, cocoa and baking powder. Add the chocolate chips and using a large metal spoon, carefully fold the dry ingredients into the mixture.
Spoon into the cake 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.
For the icing, sift the icing sugar into a mixing bowl and add the peppermint essence and 20-25ml (4-5tsp) warm water to make a smooth, spreadable icing.
Spread the icing thickly over each cup cake and sprinkle with chocolate strands before the icing begins to set. Allow the icing to set for a few minutes before serving.
This recipe is brought to you by Dr. Oetker baking range
Serves
10
Cooking Time
15 minutes
Main ingredients
Flour, Chocolate
Recipe Type
Party Food, Cakes & Baking, Kids Food, Cake Stall, Cupcakes
Special Info
Nut free
Level of Difficulty
Easy