Chocolate and jam cupcakes
Makes 12 cupcakes
More effort
Prep:
Cook:
Plus time for cakes to cool before icing
Delicious cupcakes bursting with flavour! The jam filling combined with the chocolate icing and cream give them an irresistible taste.
Skip to ingredients
Showing items 1 to 6 of 6
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.
