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Chocolate swirl cupcakes

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

Makes: 12
Prep time: 40 mins
Cooking time: 20 mins
Total time: 1 hr
Skill level: Easy peasy
Costs:Mid-price

 

Ingredients

For the cupcakes:

    • 150g (5oz) butter, softened

 

    • 150g (5oz) caster sugar

 

    • 100g (3½oz) 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

 

 

Method

 

    • Set the oven to gas mark 5 or 190°C.

 

    • To make the cupcakes: place all the ingredients in a bowl and beat until smooth.

 

    • 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.

 

    • Remove cakes from the oven, transfer them to a wire rack to cool.

 

    • To make the buttercream: Tip the egg whites into a bowl and add the sugar and salt.

 

    • 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

 

    • 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.

 

    • 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.

 

    • Gradually whisk in the melted chocolate.

 

    • 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

 

 

Fat 38.0g

 

Saturates 23.0g

 

Calories 557(kcal)
Recipe by Sue McMahon