Chocolate Centred Cupcakes
Oven Time : 20-25 mins
What you need:
- 175g/6oz Odlums Self Raising Flour
- 150g/5oz Butter or Margarine (room temperature)
- 150g/5oz Shamrock Golden Caster Sugar
- 2 Eggs
- Few drops of Goodall's Vanilla Extract
- 2 tablespoons Water
Filling
- Chocolate pieces or chocolate spread
Icing
- 225g/8oz Icing Sugar
- 150g/5oz Butter or Margarine (room temperature)
- 2 tablespoon Cocoa, sieved
How to:
- Preheat oven to 190°C/375°F/Gas 5. Line cupcake tin with paper cases.
- Put the flour, butter/margarine, sugar, eggs, vanilla and water into a mixing bowl and beat until smooth.
- Put spoonfuls of dough into base of paper cases. Place a piece of chocolate or drop teaspoons of chocolate spread/nutella on top, then top with another spoonful of dough.
- Bake for 20-25 minutes until risen and springs back when gently pressed. Cool on a wire tray.
- When cool, beat icing ingredients together and pipe or spread on top of cupcakes.
Bake with the Best
What you need:
- 175g/6oz Odlums Self Raising Flour
- 150g/5oz Butter or Margarine (room temperature)
- 150g/5oz Shamrock Golden Caster Sugar
- 2 Eggs
- Few drops of Goodall's Vanilla Extract
- 2 tablespoons Water
Filling
- Chocolate pieces or chocolate spread
Icing
- 225g/8oz Icing Sugar
- 150g/5oz Butter or Margarine (room temperature)
- 2 tablespoon Cocoa, sieved
How to:
- Preheat oven to 190°C/375°F/Gas 5. Line cupcake tin with paper cases.
- Put the flour, butter/margarine, sugar, eggs, vanilla and water into a mixing bowl and beat until smooth.
- Put spoonfuls of dough into base of paper cases. Place a piece of chocolate or drop teaspoons of chocolate spread/nutella on top, then top with another spoonful of dough.
- Bake for 20-25 minutes until risen and springs back when gently pressed. Cool on a wire tray.
- When cool, beat icing ingredients together and pipe or spread on top of cupcakes.
Like this? You might also like...
JOIN OUR BAKE CLUB
for recipes and updates fresh from the oven to your inbox