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Chocolate Biscuit Cupcakes

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Chocolate Biscuit Cupcakes
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
159
calories
Calories
0
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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie159 kcal(8 %)
Protein1.52 g(2 %)
Fat9.73 g(8 %)
Carbohydrates16.62 g(11 %)
Sugar added9.43 g(38 %)
Roughage0.08 g(0 %)
Vitamin A69.37 mg(8,671 %)
Vitamin D0.15 μg(1 %)
Vitamin E0.46 mg(4 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.05 mg(5 %)
Niacin0.53 mg(4 %)
Vitamin B₆0.01 mg(1 %)
Folate11.71 μg(4 %)
Pantothenic acid0.07 mg(1 %)
Biotin0.15 μg(0 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C0 mg(0 %)
Potassium52.91 mg(1 %)
Calcium35.14 mg(4 %)
Magnesium14.07 mg(5 %)
Iron1.08 mg(7 %)
Iodine3.67 μg(2 %)
Zinc0.24 mg(3 %)
Saturated fatty acids5.83 g
Cholesterol26.62 mg
Author of this recipe:

Ingredients

for
24
cupcakes
For the cupcakes
1 cup
2 tablespoons
2 teaspoons
¼ teaspoon
1
large egg (beaten)
¼ cup
superfine caster sugar
½ cup
¼ cup
butter (melted and cooled)
For the topping
¾ cup
plain Dark chocolate (70% cocoa solids)
cup
1 ½ cups
1 teaspoon
To decorate
Cookie (broken)

Preparation steps

1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Line 2 x 12 hole mini muffin tins with paper baking cases.
2.
Sift the flour, cocoa, baking powder and salt and set aside.
3.
Mix together the egg, sugar, milk and melted butter in a mixing bowl until blended
4.
Sift in the dry ingredients and fold in until just combined.
5.
Spoon into the paper cases and bake for about 10 minutes, until springy to the touch. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
6.
For the topping: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Set aside.
7.
Beat the butter until very soft, then sift in the icing sugar and beat until smooth.
8.
Beat in the chocolate and vanilla until smooth.
9.
Spread the topping on the cakes and decorate with biscuits. Leave to set.
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