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Marbled Chocolate Cupcakes with Peppermint Buttercream

These beautiful cupcakes use Dr. Oetker American Peppermint Extract in the buttercream for a delicious flavour sensation!

12 cupcakes

Difficult 60 Minutes

Ingredients

Ingredients

For the recipe Marbled Chocolate Cupcakes with Peppermint Buttercream

For the Cupcakes:

Dr. Oetker Muffin Cases
150 g Golden Caster Sugar
150 g Margarine
150 g Self-Raising Flour
Medium Eggs x 2
75 g Dr. Oetker Fine Cooks' 72% Extra Dark Chocolate
75 g Dr. Oetker Fine Cooks' White Chocolate
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
30 ml Water (2 tbsp) boiling

For the Buttercream:

250 g Unsalted Butter at room temperature
300 g Icing Sugar
30 ml Whole Milk (2 tbsp) at room temperature
4 - 6 ml Dr .Oetker American Peppermint Extract (4-6 drops)
50 g Dr. Oetker Fine Cooks' White Chocolate
50 g Dr. Oetker Fine Cooks' 72% Extra Dark Chocolate

For the Decoration:

25 g Dr. Oetker Fine Cooks' White Chocolate
25 g Dr. Oetker Fine Cooks' 72% Extra Dark Chocolate

Preparation

Preparation

1

Marbled Chocolate Cupcakes with Peppermint Buttercream

Pre heat your oven to 180°C, 160°C Fan Oven, Gas Mark 4. Line a muffin tray with Dr. Oetker Muffin Cases

2

Over a pan of barely simmering water, use a heatproof bowl to melt the White Chocolate and set aside, repeat with the Extra Dark 72% Chocolate.

3

Beat the eggs and set aside. Cream the margarine and sugar together in a large mixing bowl until pale, light and fluffy. Add the Vanilla Extract, a tablespoon of the flour and half of the eggs and combine. Add another tablespoon of flour and the remaining egg mixture and combine. Sift the remaining flour on top and fold into the mixture.

4

Separate the mixture in half. To one half add the White Chocolate, and mix until completely combined. Add two tablespoons of boiling water and combine. Repeat with the other half of the mixture adding the melted Extra Dark 72% Chocolate.

5

Fill the cupcake cases just over half way with equal amounts of each cupcake mixture. Use a cocktail stick to swirl the two mixtures together, this will create a marbled effect.

6

Bake the cupcakes on the middle shelf of the oven for 20-22 minutes or until they are just firm to the touch. Leave to cool completely before icing.

7

For the Buttercream

Melt the Extra Dark 72% Chocolate in a heatproof bowl over a pan of barely simmering water and set aside. Repeat with the White Chocolate.

8

Cream the butter, milk, icing sugar and Peppermint Extract together until light and fluffy. If you prefer a firmer buttercream add another 30 – 50g of icing sugar.

9

When combined, separate into two bowls. Add the melted Extra Dark 72% Chocolate to one half of the buttercream and combine. Add the melted White Chocolate to the remaining buttercream.

10

Fill a piping bag with the nozzle already in place with each buttercream side by side so the bag is filled evenly with both buttercreams.

11

Pipe onto cooled cupcakes.

12

Two Tone Chocolate Shavings

Over a pan of barely simmering water melt the Extra Dark 72% Chocolate in a heatproof bowl and set aside. Repeat with the White Chocolate.

13

On a non-stick surface or marble slab, pour out the White Chocolate. Using a spatula spread the chocolate around thinly over one half of the surface. This will allow it to cool and set. Repeat with the Milk Chocolate on the other half of the surface and allow overlapping with the White Chocolate by two inches. Allow to cool but not completely set.

14

With a spatula, scrape the Chocolate towards you creating shavings and curls. Use these for decoration on your cupcakes.

1 serving = 116g

Nutritional Information For the recipe Marbled Chocolate Cupcakes with Peppermint Buttercream

Per serving Per 100g/ ml
Energy 2480kJ
595kcal
2006kJ
481kcal
Fat 39g 31g
Carbohydrate 57g 46g
Protein 4.6g 3.7g