Chocolate and Berry Cupcakes

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Chocolate and Berry Cupcakes
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Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
Calories:
353
calories
Calories

Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie353 kcal(17 %)
Protein5.12 g(5 %)
Fat22.75 g(20 %)
Carbohydrates32.63 g(22 %)
Sugar added8.87 g(35 %)
Roughage0.82 g(3 %)
Vitamin A224.22 mg(28,028 %)
Vitamin D0.89 μg(4 %)
Vitamin E1.55 mg(13 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.24 mg(22 %)
Niacin1.88 mg(16 %)
Vitamin B₆0.04 mg(3 %)
Folate45.79 μg(15 %)
Pantothenic acid0.36 mg(6 %)
Biotin0.89 μg(2 %)
Vitamin B₁₂0.42 μg(14 %)
Vitamin C9.61 mg(10 %)
Potassium154.77 mg(4 %)
Calcium92.87 mg(9 %)
Magnesium20.32 mg(7 %)
Iron1.33 mg(9 %)
Iodine17.42 μg(9 %)
Zinc0.63 mg(8 %)
Saturated fatty acids13.93 g
Cholesterol83.92 mg
Author of this recipe:

Ingredients

for
12
For the muffins
½ cup
0.333 cup
2 tablespoons
2
1 ½ cups
1 teaspoon
1 pinch
½ cup
6 ounces
Milk chocolate (30% cocoa solids, cut into chunks)
For the strawberry cream
1 cup
3 tablespoons
1.333 cups
cream (48 % fat)
To decorate
12
12
Preparation

Kitchen utensils

1 Sieve, 1 Cutting board, 1 Small knife, 1 Juicer, 1 Bowl

Preparation steps

1.
For the muffins: heat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole muffin tin.
2.
Beat the butter and both sugars in a mixing bowl until light and fluffy.
3.
Gradually beat in the eggs, beating until fully incorporated into the mixture.
4.
Sift in the dry ingredients and gently stir into the mixture. Stir in the milk.
5.
Spoon half the mixture into the paper cases. Sprinkle with half the chocolate chunks and cover with the remaining mixture. Scatter the remaining chocolate chunks on top
6.
Bake for about 25 minutes, until golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
7.
Sift a little icing sugar over the cakes.
8.
For the strawberry cream: puree the strawberries in a food processor or with a hand-held mixer. Pass the puree through a sieve and stir in the icing sugar.
9.
Whisk the cream until stiff and fold into the strawberry puree. Put the strawberry cream into a piping bag.
10.
Pipe swirls of the filling onto the cakes and decorate each muffin with a blackberry and a mint leaf.