For the recipe Double Chocolate Starry Cupcakes
|115 g||Margarine (4 oz) softened|
|115 g||Caster Sugar (4 oz)|
|Medium Eggs x 2 Beaten|
|100 g||Plain Flour (3 ½ oz)|
|About ½||Dr. Oetker Fine Dark Cocoa Powder (15g/half a sachet or ½ oz)|
|7 ½ g||Dr. Oetker Baking Powder (1 ½ tsp)|
|50 g||Dr. Oetker Milk Chocolate Chips (2 oz)|
|Dr. Oetker Cupcake Cases|
|65 g||Dr. Oetker Fine Cooks' Milk Chocolate|
|65 g||Dr. Oetker Fine Cooks' 72% Extra Dark Chocolate|
|0,10 g||Sprinkles (Decorate with sprinkles of your choice)|
Preheat the oven to 190°C (170°C Fan, 375°F, Gas Mark 5). Line a cupcake tin with 10 cupcake cases. In a mixing bowl, beat the margarine with the sugar until pale, and creamy in texture.
Gradually whisk the eggs into the mixture, then sift the flour, Cocoa Powder and Baking Powder and add the sieved ingredients to the mixture. Add the chocolate chips and carefully fold the dry ingredients into the eggy mixture.
Spoon the mixture into the cupcake cases and bake on the middle shelf in the oven for 16-18 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.
To decorate, break the chocolate into a heatproof bowl and place over a saucepan of barely simmering water to melt. Remove the saucepan from the heat and mix the chocolate with a wooden spoon – keep the bowl over the water to prevent the chocolate from beginning to set.
Carefully top each cupcake with the melted chocolate. Gently tap the cake on the work surface to smooth the chocolate and sprinkle with sprinkles of your choice. Cover all of the cakes and allow them to set for a few minutes before serving.
1 cupcake = 64g
|Per serving||Per 100g/ ml|