Mocha choca cupcakes
Chef:
Dr. Oetker
Cook:
15 mins
115g (4oz) baking margarine, softened
115g (4oz) caster sugar
2 medium eggs, beaten
100g (3½ oz) plain flour
15g (½ oz) cocoa powder
7.5ml (1½ tsp) baking powder
65g (2½ oz) chocolate spread, softened
To Decorate:
100g (3½ oz) unsalted butter, softened
15ml (1 tbsp) coffee and chicory essence
190g (6½ oz) icing sugar
Dr. Oetker chocolate shapes 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.
Gradually whisk in the eggs, then sift the flour, cocoa and baking powder. Using a large metal spoon, carefully fold the dry ingredients into the mixture.
Spoon a teaspoon of the mixture into the cake cases, and make a slight indent in the mixture. Spoon a little chocolate spread on top and then cover with the remaining cake mixture. Bake on the middle shelf in the oven for 16-18 minutes until risen, lightly golden and just firm to the touch. Transfer to a wire rack to cool.
For the icing, place the butter in a bowl with the coffee essence and beat until soft. Gradually sift and beat in the icing sugar to make a smooth, creamy icing.
Transfer to a piping bag fitted with a 1cm (½inch) star nozzle and pipe a generous swirl on top of each cake. Decorate with chocolate shapes 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
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