Chocolate swirl cupcakes

150 g of flour all-purpose

40 g of unsweetened cocoa powder

1 tsp. baking powder

0.25 tsp. salt

100 g of caster sugar

2 eggs

120 ml of milk

60 ml of vegetable oil

1 tsp. vanilla extract

100 g of dark chocolate coarsely chopped

150 g of unsalted butter softened

300 g of powdered sugar

2 tbsp. cocoa powder

3 tbsp. milk for glazing

Muffin tin

Paper cupcake moulds

Oven

Electric mixer or whip

Pastry bag

1. 1

   Preheat the oven to 180°C and prepare the muffin tin by placing the paper moulds in the cavities.

2. 2

   In a large bowl, combine the flour, cocoa powder, baking powder, salt and sugar.

3. 3

   Add eggs, milk, vegetable oil and vanilla extract. Mix until smooth.

4. 4

   Add the chopped chocolate pieces to the dough.

5. 5

   Divide the batter between the muffin cups, filling them 2/3 full.

6. 6

   Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

7. 7

   Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

8. 8

   For the chocolate butter icing:
   In a bowl, beat the softened butter until creamy.

9. 9

   Gradually add powdered sugar and cocoa powder, alternating with milk, until smooth and creamy.

10. 10

    Pipe the icing into a piping bag fitted with a fluted tip, if desired.

11. 11

    Decorate cooled cupcakes with chocolate butter icing.

Nutritional Information

Calories 350 kcal

Fats 20 g

Proteins 4 g

Carbohydrates 40 g

Fiber 2 g

Minerals 50 mg

Seasonal all year round!

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🇺🇸 United States