Mocha choca cupcakes

Chef: Dr. Oetker
Cook: 15 mins
Mocha choca cupcakes

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


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

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