print
Print
bookmark_border
Copy URL
Flipboard
star
Rate
Pinterest

Chocolate, Hazelnut and Marshmallow Cupcakes

0
Average: 0 (0 votes)
(0 votes)
Chocolate, Hazelnut and Marshmallow Cupcakes
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
343
calories
Calories
0
Print

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie343 kcal(16 %)
Protein3.04 g(3 %)
Fat22.86 g(20 %)
Carbohydrates32.15 g(21 %)
Sugar added20.49 g(82 %)
Roughage0.33 g(1 %)
Vitamin A179.4 mg(22,425 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.41 mg(12 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.09 mg(8 %)
Niacin0.77 mg(6 %)
Vitamin B₆0.01 mg(1 %)
Folate22.7 μg(8 %)
Pantothenic acid0.11 mg(2 %)
Biotin0.08 μg(0 %)
Vitamin B₁₂0.27 μg(9 %)
Vitamin C0 mg(0 %)
Potassium91.43 mg(2 %)
Calcium66.3 mg(7 %)
Magnesium24.16 mg(8 %)
Iron2.19 mg(15 %)
Iodine10 μg(5 %)
Zinc0.38 mg(5 %)
Saturated fatty acids13.65 g
Cholesterol76.95 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
½ cup
soft butter
½ cup
¾ cup
¼ cup
1 pinch
2
For the chocolate frosting
4 ounces
plain Dark chocolate (70% cocoa solids)
cup
1 ½ cups
1 teaspoon
To decorate
mini Marshmallow (chopped)
roasted, chopped Hazelnuts

Preparation steps

1.
For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 12 hole bun tin.
2.
Whisk together the butter, sugar, flour, cocoa, baking powder and eggs until smooth and blended.
3.
Spoon into the tins and bake for about 15 minutes until well risen and firm to the touch. Place on a wire rack to cool completely.
4.
For the chocolate frosting: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and cool to room temperature.
5.
Beat the butter until smooth and creamy. Sift in the icing sugar and beat until light and fluffy. Beat in the vanilla and melted chocolate until incorporated and the mixture is smooth.
6.
Spread the frosting on the cakes and decorate with chocolate chips, marshmallows and hazelnuts.