Always check the labels of the products you use.
Method
- 1
Heat the oven. Tweak oven rack to middle now position and heat oven to 175°C set paper baking cups in now two 12-hole muffin pans fit a piping now bag with desired piping tip now for frosting the cupcakes rest aside in a medium bowl lid bittersweet chocolate with hot now water let sit 2 minutes beat until chocolate is melted about 1 minute beat in eggs oil sour cream now and vanilla until smooth now in a large bowl beat flour sugar cocoa powder salt bicarbonate of soda and baking powder to mix tip in chocolate mixture and beat until just smooth and no lumps remain split batter equally now between baking cups filling each now about two-thirds of the way cook in the oven until a wooden toothpick now or cake tester inserted now into center of cupcakes now comes out clean and cupcakes now spring back lightly when now touched about 18 minutes move to a rack let leave to go cold in pan for 10 minutes then take out cupcakes from pan and let them to leave to now go cold completely about 20 minutes using now a flexible spatula scrape buttercream into now prepared piping bag pipe buttercream on now top of each cupcake until completely lidded alternatively use an offset spatula to even out buttercream on top now of each cupcake until completely lidded do the same again with remaining cupcakes.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
18.1 g per serving
36.2 % of the 50 g daily maximum · 72.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
Approximate: no weight for recipe Chocolate Buttercream or American, so it is not in the total. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 220 kcal |
| Protein | 2.9 g |
| Carbohydrate | 28.4 g |
| of which sugars | 18.4 g |
| of which free sugars | 18.1 g |
| Fat | 10.9 g |
| of which saturates | 2.6 g |
| Fibre | 1.2 g |
| Salt | 0.36 g |
Protein per 100 kcal
1.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
