Chocolate and jam cupcakes
- Preparation and cooking time
- Prep:
- Cook:
- Plus time for cakes to cool before icing
- More effort
- Makes 12 cupcakes
Skip to ingredients
For the cupcake
- 120g butter
- 120g caster sugar
- 120g self raising flour
- 2 beaten eggs
For the chocolate icing
- 120g butter
- 120g caster sugar
- 120g self raising flour
- 2 beaten eggs
- 115g butter - softened
- 225g icing sugar
- 100g melted chocolate
Extras
- 120g butter
- 120g caster sugar
- 120g self raising flour
- 2 beaten eggs
- 115g butter - softened
- 225g icing sugar
- 100g melted chocolate
- 1 tbsp jam
- 2 tbsp double cream (whipped)
- Dessicated coconut
- 12 Glace cherries
- Sprinkles (optional)
Method
step 1
Preheat oven to 165 degrees Celsius. Line a cupcake tin with cupcake cases.step 2
Cream together the butter and sugar. Add the eggs and flour and beat until combined.step 3
Spoon into cases and bake for 15 - 20 minutes. Allow to cool.step 4
Slice open the cupcakes and spread one half with jam. Replace the tops.step 5
Use a knife to spread whipped cream over the side of the cupcakes and roll in dessicated coconut.step 6
Use a food processor to cream the butter and icing sugar until very light and well mixed. Add the melted chocolate and beat again. Pack into a piping bag and pipe over cooled cupcakes. (Alternatively spread with a knife) Top with a glace cherry. If desired, also scatter sprinkles over icing.
