Chocolate Cupcakes with Vanilla Cream

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Chocolate Cupcakes with Vanilla Cream
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
394
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie394 kcal(19 %)
Protein4.49 g(5 %)
Fat28.47 g(25 %)
Carbohydrates32.13 g(21 %)
Sugar added18.16 g(73 %)
Roughage0.7 g(2 %)
Vitamin A249.14 mg(31,143 %)
Vitamin D0.37 μg(2 %)
Vitamin E1.6 mg(13 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.17 mg(15 %)
Niacin1.15 mg(10 %)
Vitamin B₆0.03 mg(2 %)
Folate27.39 μg(9 %)
Pantothenic acid0.24 mg(4 %)
Biotin0.7 μg(2 %)
Vitamin B₁₂0.32 μg(11 %)
Vitamin C1.49 mg(2 %)
Potassium91.21 mg(2 %)
Calcium65.98 mg(7 %)
Magnesium14.1 mg(5 %)
Iron1.27 mg(8 %)
Iodine10.58 μg(5 %)
Zinc0.36 mg(5 %)
Saturated fatty acids16.89 g
Cholesterol99.42 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
½ cup
½ cup
superfine caster sugar
2
eggs (beaten)
¾ cup
¼ cup
1 pinch
½ teaspoon
2 tablespoons
½ cup
For the cream cheese topping
½ cup
1 ½ cups
1 cup
1 teaspoon
To decorate
36

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole bun tin.
2.
Beat the butter and sugar in a mixing bowl until pale and fluffy.
3.
Gradually beat in the eggs, beating until fully incorporated.
4.
Sift in the flour, cocoa and salt until blended. Stir in the vanilla, milk and chocolate chips.
5.
Spoon the mixture into the tins. Bake for 15-20 minutes, until springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the cream cheese topping: beat the butter until soft, then beat in the cream cheese until blended. Sift in the icing sugar and stir in the vanilla until smooth.
7.
Spread on top of the cakes. Place 3 raspberries on each cake and decorate with mint leaves.