Member recipe
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Chocolate and jam cupcakes

By annad123 (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus time for cakes to cool before icing
  • More effort
  • Makes 12 cupcakes
Delicious cupcakes bursting with flavour! The jam filling combined with the chocolate icing and cream give them an irresistible taste.
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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.
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