Chocolate Decorated Cupcakes
12
10 min
15 min
Ingredients
For the cupcakes
- 2 eggs
- 300g sugar
- 180ml milk
- 170ml vegetable oil
- 60g cocoa powder
- 240g ’00’ plain flour
- 1 heaped tsp baking powder
- 1/2 tsp bicarbonate of soda
- 60ml boiling water
- Cupcake paper cases
For the chocolate buttercream
- 100ml pasturised egg whites
- 200g sugar
- 200g Valio Unsalted Butter
- 100g dark chocolate, melted
- 1 box fresh raspberries
- 1 packet Oreo cookies
- 2 bars of KitKat
Method
- Start with the cupcake batter. Mix together the sugar, milk, oil and cocoa powder in a mixer for 2-3 minutes to dissolve the sugar. Add in the flour, baking powder and soda and mix together on low speed for just 30 seconds. Scrape down with a spatula and mix in the hot water to bind.
- Spoon into cases in muffin trays just above half way full and bake in the oven at 180⁰C for 15 minutes or until cooked through.
- Whilst baking, make the buttercream. Place the egg white and sugar in a bowl set over a pan of boiling water and heat gently for 10 – 15 minutes, mixing regularly to dissolve the sugar.
- Place into a mixer fitted with a whisk and mix to a stiff meringue. Beat the butter until soft and light, then mix in the whipped meringue, followed by the melted chocolate to obtain a smooth chocolate buttercream.
- Place into a star nozzle piping bag and pipe rosettes over the cupcakes. decorate with Oreos, KitKat, fresh raspberries and small fresh leaves.