Minty Chocolate Cupcakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
336
calories
Calories
Nutritional values
1 muffin contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 336 kcal | (16 %) | ||
| Protein | 6.41 g | (7 %) | ||
| Fat | 11.63 g | (10 %) | ||
| Carbohydrates | 52.96 g | (35 %) | ||
| Sugar added | 24.69 g | (99 %) | ||
| Roughage | 0.34 g | (1 %) |
more nutritional values
| Vitamin A | 34.61 mg | (4,326 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 0.88 mg | (7 %) | ||
| Vitamin B₁ | 0.12 mg | (12 %) | ||
| Vitamin B₂ | 0.15 mg | (14 %) | ||
| Niacin | 1.26 mg | (11 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 33.09 μg | (11 %) | ||
| Pantothenic acid | 0.14 mg | (2 %) | ||
| Biotin | 0.53 μg | (1 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 42.95 mg | (1 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 5.47 mg | (2 %) | ||
| Iron | 1.39 mg | (9 %) | ||
| Iodine | 14.68 μg | (7 %) | ||
| Zinc | 0.18 mg | (2 %) | ||
| Saturated fatty acids | 4.32 g | |||
| Cholesterol | 31.2 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the cupcakes
- 1.333 cups all-purpose flour
- ¼ cup cocoa powder
- 1 tablespoon Baking powder
- ½ cup superfine caster sugar
- 2 eggs
- ⅜ cup sunflower oil
- 1 cup milk
- 1 teaspoon vanilla extract
- 6 thin Chocolate mint (halved)
- For the mint icing
- 1 ⅔ cups powdered sugar
- peppermint extract
- 2 tablespoons water
- To decorate
- mint
Preparation steps
1.
For the cupcakes: preheat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin 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 and vanilla.
4.
Stir into the dry ingredients until just blended.
5.
Spoon a little mixture into the paper cases to cover the base. Place 1/2 a chocolate mint on top and cover with more mixture. Add another chocolate mint half and top with more mixture.
6.
Bake for 20 minutes until risen and springy to the touch. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
7.
For the mint icing: sift the icing sugar into a bowl and beat in the peppermint essence and enough water to make a thin icing. Spoon over the top of the cakes, allowing the icing to run down the sides.
8.
Decorate with mint leaves and leave to set.
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