Cocoa Cakes with Choc Buttercream
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
374
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 374 kcal | (18 %) | ||
| Protein | 1.96 g | (2 %) | ||
| Fat | 18.64 g | (16 %) | ||
| Carbohydrates | 51.78 g | (35 %) | ||
| Sugar added | 36.33 g | (145 %) | ||
| Roughage | 0.08 g | (0 %) |
more nutritional values
| Vitamin A | 146.13 mg | (18,266 %) | ||
| Vitamin D | 0.17 μg | (1 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin B₁ | 0.06 mg | (6 %) | ||
| Vitamin B₂ | 0.08 mg | (7 %) | ||
| Niacin | 0.72 mg | (6 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 17.84 μg | (6 %) | ||
| Pantothenic acid | 0.07 mg | (1 %) | ||
| Biotin | 0.08 μg | (0 %) | ||
| Vitamin B₁₂ | 0.16 μg | (5 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 48.17 mg | (1 %) | ||
| Calcium | 13.6 mg | (1 %) | ||
| Magnesium | 11.66 mg | (4 %) | ||
| Iron | 0.77 mg | (5 %) | ||
| Iodine | 5.1 μg | (3 %) | ||
| Zinc | 0.24 mg | (3 %) | ||
| Saturated fatty acids | 11.36 g | |||
| Cholesterol | 55.89 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
for
12
- For the cupcakes
- 0.333 cup
- ½ cup
- ⅔ 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
- ½ cup
- 2 cups
- ½ teaspoon
- 1 teaspoon
- To decorate
- 12
How healthy are the main ingredients?
eggPreparation 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.
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