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Chocolate swirl cupcakes

(12 ratings)

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chocolate swirl cupcake
chocolate swirl cupcake
  • Makes: 12

  • Prep time:

  • Cooking time:

  • Total time:

    plus cooling time
  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe Impress your friends and family with Woman's Weekly's stylish chocolate cupcakes decorated with a swirl of delicious chocolate meringue buttercream

Ingredients

For the cupcakes:

  • 150g (5oz) butter, softened
  • 150g (5oz) caster sugar
  • 100g (3oz) self-raising flour
  • 2 level tablespoons cocoa powder
  • 3 medium eggs
  • 2 tablespoons milk
  • Few drops of vanilla extract
For the buttercream:

  • 3 large egg whites
  • 250g (8oz) caster sugar
  • Pinch of salt
  • Few drops of vanilla extract
  • 300g (10oz) unsalted butter, softened
  • 200g bar dark chocolate, melted (leave to cool, stirring occasionally, until needed in step 9)
  • 12 chocolate shapes/decorations
You'll also need:

  • 12-hole bun tray, lined with paper cases
  • Large piping bag fitted with star piping tube tube

Cookery Editor, Sue McMahon, says that she made her chocolate decorations from piping chocolate-flavoured cake covering onto baking parchment and leaving the shapes to set in a cool place before peeling them away from the paper. As an alternative, you could buy ready-made chocolate shapes or scatter over chocolate sprinkles or grated chocolate.

Method

  1. Set the oven to gas mark 5 or 190C.
  2. To make the cupcakes: place all the ingredients in a bowl and beat until smooth.
  3. Divide the mixture between the paper cases, and bake in the centre of the oven for 15-18 mins, or until the cakes have risen and are just firm to the touch in the centre.
  4. Remove cakes from the oven, transfer them to a wire rack to cool.
  5. To make the buttercream: Tip the egg whites into a bowl and add the sugar and salt.
  6. Place the bowl over a pan of simmering water and stir until the sugar dissolves completely, and when you put your fingers in the mixture you can't feel any grains of sugar
  7. Remove the bowl from the heat and whisk the mixture, preferably using a table-top mixer, until it becomes a thick meringue and whisk in the vanilla extract.
  8. Cut the butter into chunks and whisk it in - the mixture may collapse and go runny, but keep whisking it at full speed and it will combine together to give a fluffy buttercream.
  9. Gradually whisk in the melted chocolate.
  10. Fill the piping bag with the chocolate buttercream and pipe a swirl onto the top of each cupcake. Press a chocolate shape/decoration into the top of each.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 557(kcal)
  • Fat 38.0g
  • Saturates 23.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 5
(12 ratings)

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