Cocoa Cakes with Choc Buttercream

Name: Cocoa Cakes with Choc Buttercream
Total time: 1 h 10 min
Yield: 12
Ingredients: 0.333 cup chopped Milk chocolate (65% cocoa solids); 0.5 cup butter; 0.667 cup all-purpose flour; 1 teaspoon baking soda; 1 tablespoon cocoa powder; 1 cup caster sugar (scant); 1 egg (beaten); 0.5 cup Chocolate chip; 0.5 cup hot water; 0.333 cup chopped Milk chocolate (30% cocoa solids); 0.5 cup unsalted butter; 2 cups powdered sugar; 0.5 teaspoon vanilla extract; 1 teaspoon milk; 12 Sugar flower

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Difficulty:

moderate

Difficulty

Preparation:

1 hr 10 min.

Preparation

Calories:

374

calories

Calories

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Nutritional values

1 cupcake contains
(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 %)

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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

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Ingredients

for

cupcakes

For the cupcakes: 0.333 cup
chopped Milk chocolate (65% cocoa solids); ½ cup
butter; ⅔ cup
all-purpose flour; 1 teaspoon
baking soda; 1 tablespoon
cocoa powder; 1 cup
caster sugar (scant); 1
egg (beaten); ½ cup
Chocolate chip; ½ cup
hot water

For the chocolate buttercream: 0.333 cup
chopped Milk chocolate (30% cocoa solids); ½ cup
unsalted butter; 2 cups
powdered sugar; ½ teaspoon
vanilla extract; 1 teaspoon
milk

To decorate: 12
Sugar flower

How healthy are the main ingredients?

egg

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Preparation steps

For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.

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.

Sift the flour, baking soda and cocoa powder into a mixing bowl. Stir in the sugar.

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.

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.

For the chocolate buttercream: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat.

Beat the butter until soft and creamy. Gradually sift in the icing sugar and beat until smooth.

Beat in the vanilla and chocolate until blended, then beat in the milk.

Spoon into a piping bag with a ribbon nozzle and pipe a swirl on top of each cake. Decorate with sugar flowers.