Nutrition balance score
Unbalanced
Glycemic Index
63
Moderate
Glycemic Load
39
High
Nutrition per serving
Calories535.4 kcal (27%)
Total Fat30.8 g (44%)
Carbs61.8 g (24%)
Sugars43.6 g (48%)
Protein5.2 g (10%)
Sodium171.4 mg (9%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
For the cupcake:
For the Buttercream:
For the topping:
Instructions
Cupcake:
Step 1
Heat your oven to 180C/160 Fan/350F and line a cupcake/muffin tin with 12 cases or put 12 Baking Cups onto a flat tray!
Muffin PanStep 2
Beat the butter/stork with the Sugar until fluffy, add in the eggs, self-raising flour and cocoa powder with the butter/sugar mix until well combined.
BowlStep 3
Split the mixture between the cupcake cases evenly.
Step 4
Bake in the oven for 17-20 minutes until baked through. Leave to cool fully on a cooling rack!
Baking RackButtercream:
Step 5
Melt your Dairy Milk till smooth - I do this in the microwave, but you can also do this in a double boiler.
BowlStep 6
Beat the butter for a couple of minutes to really loosen it – Gradually add the icing sugar on a slow speed until it is combined then speed the mixer up and beat for 3-4 minutes until fluffy and smooth.
MixerMixStep 7
Add the melted chocolate to the buttercream and mix again - till smooth!
Decoration:
Step 8
Core our the middle of the cupcakes, and add in your heaped teaspoons of the spread. Either push the cut out pieces back into the cupcakes, or eat them.
Step 9
Using a 2D Closed Star Piping Tip, pipe the buttercream onto the cupcakes like an ice-cream at the beach looks so its the perfect ratio of buttercream to cake.
Step 10
Once iced add on some pieces of Dairy Milk, or buttons, or grated chocolate - or do all three like me!
Notes
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