Nutty Chocolate Cupcakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- ½ cup honey
- ⅔ cup dark brown sugar
- 0.333 cup butter
- 3 Tbsps milk
- 1 ⅔ cups all-purpose flour
- 2 tsps Baking powder
- 2 Tbsps cocoa powder
- 2 eggs
- ¾ cup chopped Pecan
- For the chocolate buttercream
- ¾ cup unsalted butter
- 2 ½ cups powdered sugar
- ½ cup cocoa powder
- 1 Tbsp cream (18% fat; more if needed)
- To decorate
- 12 Pecan
Preparation steps
1.
For the cupcakes: heat the oven to 170°C (150° fan) 325°F gas 3. Grease a 12 hole muffin tin.
2.
Warm the honey, sugar, butter and milk in a pan until the sugar dissolves, then remove from the heat and allow to cool.
3.
Sift together the flour, baking powder and cocoa and stir into the cooled honey mixture. Stir in the eggs and fold in the pecans.
4.
Spoon into the tins and bake for about 25 minutes until risen and firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the chocolate buttercream: beat the butter in a large bowl until soft. Sift in the icing sugar and beat until smooth.
6.
Sift in the cocoa and beat well. Stir in enough cream until creamy. Add more cream if necessary to loosen the mixture.
7.
Spoon into a piping bag and pipe swirls on the cakes.
8.
Place a pecan nut on each cake.
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