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Candy Bar Cakes

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Candy Bar Cakes
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
442
calories
Calories
0
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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie442 kcal(21 %)
Protein5.45 g(6 %)
Fat26.36 g(23 %)
Carbohydrates47.07 g(31 %)
Sugar added18.16 g(73 %)
Roughage0.67 g(2 %)
Vitamin A150.41 mg(18,801 %)
Vitamin D0.84 μg(4 %)
Vitamin E1.24 mg(10 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.19 mg(17 %)
Niacin1.57 mg(13 %)
Vitamin B₆0.02 mg(1 %)
Folate33.99 μg(11 %)
Pantothenic acid0.26 mg(4 %)
Biotin0.74 μg(2 %)
Vitamin B₁₂0.37 μg(12 %)
Vitamin C0.29 mg(0 %)
Potassium134.92 mg(3 %)
Calcium119.11 mg(12 %)
Magnesium31.01 mg(10 %)
Iron3.35 mg(22 %)
Iodine16.93 μg(8 %)
Zinc0.57 mg(7 %)
Saturated fatty acids11.96 g
Cholesterol64.57 mg
Author of this recipe:

Ingredients

for
12
For the filling
¾ cup
cream (18% fat)
¾ cup
plain Dark chocolate (70% cocoa solids, chopped)
¼ cup
For the cupcakes
1.333 cups
¼ cup
1 tablespoon
½ cup
2
cup
1 cup
1
chocolate toffee peanut bar (cut into 12 pieces)
For the frosting
6 tablespoons
1 cup
1 cup
½ teaspoon
To decorate
1
chocolate toffee peanut bar (cut into 12 pieces)

Preparation steps

1.
For the filling: break the chocolate into a bowl. Heat the cream to a boil and immediately pour over the chocolate. Stir and gradually add the cocoa powder and whisk vigorously until smooth. Cool, then chill until cold.
2.
For the cupcakes: preheat the oven to 200°C (180° fan) 400°F gas 6. Grease a 12 hole muffin tin.
3.
Sift the flour, cocoa and baking powder into a mixing bowl. Stir in the sugar.
4.
Whisk together the eggs and oil in a separate bowl until frothy, then slowly whisk in the milk.
5.
Stir into the dry ingredients with the chopped toffee peanut bar until just blended.
6.
Spoon half the mixture into the paper cases. Place a small spoonful of the filling on top and cover completely with the remaining mixture.
7.
Bake for 15- 20 minutes until risen and springy to the touch. Leave in the tin.
8.
For the frosting: beat the butter until soft and creamy. Sift in the icing sugar and beat until smooth. Beat in the marshmallow creme and vanilla until well blended.
9.
Spoon into a piping bag with a plain nozzle and pipe on top of the cakes. Decorate with the soft toffee peanut bar pieces. Serve warm.