Double Chocolate Cupcakes with Peppermint Buttercream

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Double Chocolate Cupcakes with Peppermint Buttercream
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
492
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie492 kcal(23 %)
Protein5.48 g(6 %)
Fat22.67 g(20 %)
Carbohydrates68.54 g(46 %)
Sugar added44.71 g(179 %)
Roughage0.67 g(2 %)
Vitamin A206.35 mg(25,794 %)
Vitamin D0.78 μg(4 %)
Vitamin E1.85 mg(15 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.23 mg(21 %)
Niacin1.99 mg(17 %)
Vitamin B₆0.02 mg(1 %)
Folate50.76 μg(17 %)
Pantothenic acid0.2 mg(3 %)
Biotin0.62 μg(1 %)
Vitamin B₁₂0.44 μg(15 %)
Vitamin C0.01 mg(0 %)
Potassium82.12 mg(2 %)
Calcium35.04 mg(4 %)
Magnesium15.2 mg(5 %)
Iron2.42 mg(16 %)
Iodine19.86 μg(10 %)
Zinc0.36 mg(5 %)
Saturated fatty acids13.35 g
Cholesterol94.7 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
cup
1 ½ cups
superfine caster sugar
3
eggs (beaten)
1 cup
2 cups
1 pinch
1 teaspoon
½ cup
½ cup
For the mint buttercream
½ cup
2 cups
1 tablespoon
cream (35% fat)
3 drops
To decorate
How healthy are the main ingredients?
eggsalt

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Beat the butter and sugar in a mixing bowl until light and creamy. Beat in the eggs and milk.
3.
Sift in the flour, salt, bicarbonate of soda and cocoa and stir well. Stir in the chocolate chips.
4.
Spoon into the paper cases. Bake for 15-20 minutes, until a skewer inserted into the centre comes out clean. Remove from the tin and place on a wire rack to cool completely.
5.
For the mint buttercream: beat the butter in a bowl until soft. Sift in the icing sugar and beat until smooth. Beat in the cream and peppermint until blended. Stir in a few drops of green food colouring.
6.
Spoon into a piping bag and pipe on top of the cupcakes. Sprinkle with chocolate chips.