Double Chocolate Cakes

0
Average: 0 (0 votes)
(0 votes)
Double Chocolate Cakes
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
Calories:
410
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie410 kcal(20 %)
Protein5.49 g(6 %)
Fat23.2 g(20 %)
Carbohydrates45.86 g(31 %)
Sugar added20.61 g(82 %)
Roughage0.34 g(1 %)
Vitamin A94.94 mg(11,868 %)
Vitamin D0.66 μg(3 %)
Vitamin E1.18 mg(10 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.86 mg(16 %)
Vitamin B₆0.02 mg(1 %)
Folate41.38 μg(14 %)
Pantothenic acid0.26 mg(4 %)
Biotin0.62 μg(1 %)
Vitamin B₁₂0.37 μg(12 %)
Vitamin C0.02 mg(0 %)
Potassium187.2 mg(5 %)
Calcium111.28 mg(11 %)
Magnesium49.83 mg(17 %)
Iron3.84 mg(26 %)
Iodine15.24 μg(8 %)
Zinc0.85 mg(11 %)
Saturated fatty acids10 g
Cholesterol49.56 mg

Ingredients

for
12
For the cupcakes
1 ¾ cups all-purpose flour
¼ cup cocoa powder
1 tablespoon Baking powder
½ cup sugar
2 eggs
cup sunflower oil
1 cup milk
½ cup finely chopped Dark chocolate (65% cocoa solids)
For the chocolate cream filling
5 ounces plain Chocolate (65% cocoa solids)
3 tablespoons cream (18% fat)
0.333 cup unsalted butter
1 ¼ cups powdered sugar
How healthy are the main ingredients?
Chocolatesugaregg

Preparation steps

1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole bun tin.
2.
Sift the flour, cocoa and baking powder into a mixing bowl. Stir in the sugar.
3.
Whisk together the eggs and oil in a separate bowl until frothy, then slowly whisk in the milk.
4.
Stir into the dry ingredients until just blended. The mixture will be slightly lumpy. Gently stir in the chocolate.
5.
Spoon into the paper cases and bake for about 20 minutes until risen and springy to the touch. Cool in the tins for 5 minutes then place on a wire rack to cool completely.
6.
For the chocolate cream filling: put the chocolate, cream and butter in a heatproof bowl over a pan of simmering (not boiling) water until melted. Stir and remove from the heat. Allow to cool, but not set.
7.
Sift in the icing sugar and beat until smooth.
8.
Slice the tops off the muffins.
9.
Spoon the chocolate cream into a piping bag and pipe on top of the muffins. Replace the tops.