Cocoa Cakes with Choc Buttercream

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Cocoa Cakes with Choc Buttercream
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
374
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie374 kcal(18 %)
Protein1.96 g(2 %)
Fat18.64 g(16 %)
Carbohydrates51.78 g(35 %)
Sugar added36.33 g(145 %)
Roughage0.08 g(0 %)
Vitamin A146.13 mg(18,266 %)
Vitamin D0.17 μg(1 %)
Vitamin E0.9 mg(8 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.08 mg(7 %)
Niacin0.72 mg(6 %)
Vitamin B₆0.01 mg(1 %)
Folate17.84 μg(6 %)
Pantothenic acid0.07 mg(1 %)
Biotin0.08 μg(0 %)
Vitamin B₁₂0.16 μg(5 %)
Vitamin C0 mg(0 %)
Potassium48.17 mg(1 %)
Calcium13.6 mg(1 %)
Magnesium11.66 mg(4 %)
Iron0.77 mg(5 %)
Iodine5.1 μg(3 %)
Zinc0.24 mg(3 %)
Saturated fatty acids11.36 g
Cholesterol55.89 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
0.333 cup
chopped Milk chocolate (65% cocoa solids)
½ cup
cup
1 teaspoon
1 tablespoon
1 cup
caster sugar (scant)
1
egg (beaten)
½ cup
½ cup
hot water
For the chocolate buttercream
0.333 cup
chopped Milk chocolate (30% cocoa solids)
½ cup
2 cups
½ teaspoon
1 teaspoon
To decorate
12
How healthy are the main ingredients?
egg

Preparation steps

1.
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Melt the chocolate and butter in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and stir once. Set aside to cool.
3.
Sift the flour, baking soda and cocoa powder into a mixing bowl. Stir in the sugar.
4.
Slowly stir the egg into the melted chocolate. Stir the egg mixture into the dry ingredients with the chocolate chips. Stir in the hot water, until only just combined.
5.
Spoon into the paper cases and bake for 25-30 minutes until well risen and firm. Cool in the tins for 10 minutes, then place on a wire rack to cool.
6.
For the chocolate buttercream: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat.
7.
Beat the butter until soft and creamy. Gradually sift in the icing sugar and beat until smooth.
8.
Beat in the vanilla and chocolate until blended, then beat in the milk.
9.
Spoon into a piping bag with a ribbon nozzle and pipe a swirl on top of each cake. Decorate with sugar flowers.