Chocolate Cupcakes with Green Tea Frosting
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,155 cal. | (55 %) | ||
| Protein | 15.27 g | (16 %) | ||
| Fat | 83.07 g | (72 %) | ||
| Carbohydrates | 92.98 g | (62 %) | ||
| Sugar added | 36.32 g | (145 %) | ||
| Roughage | 0.54 g | (2 %) |
| Vitamin A | 744.13 mg | (93,016 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.36 mg | (28 %) | ||
| Vitamin B₁ | 0.22 mg | (22 %) | ||
| Vitamin B₂ | 0.41 mg | (37 %) | ||
| Niacin | 2.71 mg | (23 %) | ||
| Vitamin B₆ | 0.05 mg | (4 %) | ||
| Folate | 18.25 μg | (6 %) | ||
| Pantothenic acid | 0.47 mg | (8 %) | ||
| Biotin | 1.37 μg | (3 %) | ||
| Vitamin B₁₂ | 0.58 μg | (19 %) | ||
| Vitamin C | 2.45 mg | (3 %) | ||
| Potassium | 322.79 mg | (8 %) | ||
| Calcium | 206.23 mg | (21 %) | ||
| Magnesium | 9.72 mg | (3 %) | ||
| Iron | 3.44 mg | (23 %) | ||
| Iodine | 17.43 μg | (9 %) | ||
| Zinc | 0.45 mg | (6 %) | ||
| Saturated fatty acids | 49.81 g | |||
| Cholesterol | 266.82 mg |
Ingredients
- For the frosting
- 250 grams softened butter
- 6 Tbsps powdered sugar
- 250 grams room temperature cream cheese
- 2 Tbsps Lime juice
- Matcha
- For the cupcakes
- 1 egg
- 100 milliliters Whipped cream
- 100 grams sugar
- 250 grams Pastry flour
- 2 tsps cornstarch
- 1 tsp Baking powder
- 2 Tbsps cocoa powder
- 1 pinch salt
Preparation steps
Preheat the oven to 180°C (approximately 350°F) on the convection setting. Grease a muffin tin with butter and dust with flour.
For the cupcakes: Coarsely chop the chocolate. Melt the butter in a saucepan, add the chocolate and melt. Remove from the heat to cool slightly. With an electric mixer, mix the milk, egg, crème fraiche and sugar. In a separate bowl, combine the flour, cornstarch, baking powder, cocoa and salt. Add the butter mixture to the milk mixture, add the flour mixture and stir to form a smooth batter. Divide the batter into the muffin tin and bake on the middle rack for about 25 minutes, until a toothpick comes out clean. Take the tin out of the oven, let cool briefly, then remove the cupcakes from the tin and cool completely on a wire rack.
For the frosting: Mix the softened butter with the powdered sugar until creamy. Add the cream cheese and lime juice and stir to combine. Gradually stir in the matcha powder until the desired color intensity is achieved. Put the frosting into a piping bag with a star tip and decorate the cupcakes. Dust with a little matcha powder and serve.
