Description
Delight in these Autumn Chocolate Cupcakes featuring a rich chocolate center, topped with decadent chocolate icing and adorned with shimmering gold fondant leaves and chocolate balls. Perfect for fall celebrations, these cupcakes combine fluffy cake with elegant decorations for a festive treat.
Ingredients
Scale
Cupcake Batter
- 125 g caster sugar (superfine baking sugar)
- 125 g softened butter
- 2 large eggs
- 1/2 tsp vanilla extract
- 125 g self-raising flour
Fillings and Toppings
- 1 pouch Dr Oetker Easy Fill Cake Centres Rich Chocolate
- 1 canister Dr Oetker chocolate icing
- 50 g white sugar paste (fondant icing block)
- Dr Oetker gold shimmer spray
- Chocolate balls for decoration
Equipment
- 12 cupcake boxes or cases
- Two leaf cutters
Instructions
- Preheat Oven: Set the oven to 190°C (Gas Mark 5) to prepare for baking the cupcakes.
- Prepare Batter: In a large mixing bowl, beat the softened butter and caster sugar together until light and fluffy. Beat in the eggs and vanilla extract until the mixture is smooth. Then quickly fold in the self-raising flour until just combined to avoid overmixing.
- Fill Cases and Bake: Spoon the batter evenly into the cupcake boxes or cases. Bake for 15 to 18 minutes until the cupcakes have risen and developed a golden color on top.
- Cool and Inject Centers: Allow the cupcake bases to cool slightly before injecting them with the Dr Oetker Easy Fill Cake Centres Rich Chocolate. Then, leave the cupcakes to cool completely.
- Create Decorations: Roll out the white sugar paste and use the two leaf cutters to stamp out leaf shapes. Place these cutouts on baking paper and spray them with the gold shimmer spray to give a festive appearance. Allow them to dry.
- Decorate Cupcakes: Once the cupcakes are fully cooled, pipe swirls of Dr Oetker chocolate icing on top. Affix the golden leaf shapes onto the icing and finish by dotting chocolate balls over the icing for an elegant touch.
- Serve: Present your beautifully decorated autumn cupcakes and enjoy!
Notes
- Ensure the cupcakes are completely cooled before filling and decorating to prevent melting of the icing and decorations.
- You can substitute chocolate balls with other edible decorations if preferred.
- For best results, use room temperature butter and eggs to ensure smooth batter.
- Store cupcakes in an airtight container at room temperature for up to 2 days.
- Use leaf cutters of varying sizes for a more dynamic decoration.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
