Nutty Chocolate Cupcakes

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Nutty Chocolate Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
484
calories
Calories

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie484 kcal(23 %)
Protein4.91 g(5 %)
Fat25.51 g(22 %)
Carbohydrates61.81 g(41 %)
Sugar added43.71 g(175 %)
Roughage1.73 g(6 %)
Vitamin A176.31 mg(22,039 %)
Vitamin D0.4 μg(2 %)
Vitamin E1.49 mg(12 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.17 mg(15 %)
Niacin1.78 mg(15 %)
Vitamin B₆0.03 mg(2 %)
Folate41.18 μg(14 %)
Pantothenic acid0.21 mg(4 %)
Biotin0.27 μg(1 %)
Vitamin B₁₂0.26 μg(9 %)
Vitamin C0.14 mg(0 %)
Potassium88.57 mg(2 %)
Calcium72.28 mg(7 %)
Magnesium18.44 mg(6 %)
Iron2.79 mg(19 %)
Iodine11.06 μg(6 %)
Zinc0.67 mg(8 %)
Saturated fatty acids11.5 g
Cholesterol75.05 mg
Author of this recipe:

Ingredients

for
12
For the cupcakes
½ cup
cup
0.333 cup
3 tablespoons
1 ⅔ cups
2 teaspoons
2 tablespoons
2
¾ cup
chopped Pecan
For the chocolate buttercream
¾ cup
2 ½ cups
½ cup
1 tablespoon
cream (18% fat; more if needed)
To decorate
12

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.