Offer: magazine subscription
Try your first 5 issues for only £5 today and never miss our best recipes
Chocolate and jam cupcakes
- Preparation and cooking time
- Prep:
- Cook:
- Plus time for cakes to cool before icing
- More effort
- Makes 12 cupcakes
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 1Preheat oven to 165 degrees Celsius. Line a cupcake tin with cupcake cases.
- STEP 2Cream together the butter and sugar. Add the eggs and flour and beat until combined.
- STEP 3Spoon into cases and bake for 15 - 20 minutes. Allow to cool.
- STEP 4Slice open the cupcakes and spread one half with jam. Replace the tops.
- STEP 5Use a knife to spread whipped cream over the side of the cupcakes and roll in dessicated coconut.
- STEP 6Use 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.
