Chocolate flowerpot cupcakes recipe

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  • Serves 10
  • 30 mins to prepare and 20 mins to cook
  • 275 calories / serving
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These chocolatey flowerpot cupcakes are both pretty and tasty. A perfect treat for Mum or a fun family baking project.

Line a cupcake tin with 10 muffin cases (or use mini flower pots if you have them) and preheat the oven to gas 4, 180°C, fan 160°C. In a large mixing bowl cream together the butter and sugar using an electric beater, then beat in the eggs one at a time.

Sift the flour, Dr. Oetker Fine Dark Cocoa Powder and Dr. Oetker Baking Powder into the mixing bowl. Add the salt and Dr. Oetker Milk Chocolate Chips and gently fold in. Fold in the milk and the Dr. Oetker Madagascan Vanilla Extract in stages to make a smooth batter. Divide the mixture between 10 muffin cases (or flowerpots) and bake for 20 minutes, or until firm to the touch.

Allow to cool for a couple of minutes and squeeze Dr. Oetker Surprise Inside Rich Chocolate Cupcake Centres into each cupcake and allow to cool fully.

Roll out the ready-to-roll green icing to approximately the thickness of a pound coin. Using a knife carefully cut out long thin leaves approx 5-7cm long and 1.5cm wide. Take 3 leaves and gently squeeze together at one end and place on top of each cupcake.

Use Dr. Oetker Pink, Chocolate or Vanilla Easy Swirl Cupcake Icing on top of each cupcake. Decorate with Dr. Oetker Wafer Daisies. 

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  • Ingredients

  • For the cupcakes

  • 120g (4oz) unsalted butter
  • 120g (4oz) caster sugar
  • 2 large eggs
  • 120g (4oz) self-raising flour
  • 1 sachet (25g) Dr. Oetker Fine Dark Cocoa Powder
  • 1 tsp Dr. Oetker Baking Powder
  • 1/2 tsp salt
  • 50g of Dr. Oetker Milk Chocolate Chips
  • 75ml (5 tbsp) milk
  • 1 tsp Dr. Oetker Madagascan Vanilla Extract
  • 1 x Dr. Oetker Chocolate Cupcake Centres 140g
  • To Decorate

  • green ready to roll icing
  • 1 x Dr. Oetker Easy Swirl Cupcake Icing Vanilla
  • 1 x Dr. Oetker Easy Swirl Cupcake Icing Chocolate
  • 1 x Dr. Oetker Easy Swirl Cupcake Icing Pink
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  • Energy 1155kj 275kcal 13%
  • Fat 14g 20%
  • Saturates 8g 40%
  • Sugars 22g 24%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 32.8g Protein 3.8g Fibre 1.2g

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