Description
Delight in these Autumn Chocolate Cupcakes, a perfect seasonal treat featuring moist chocolate-filled cupcakes topped with luscious chocolate icing and decorated with elegant gold shimmer fondant leaves and chocolate balls. This recipe combines simple ingredients with festive flair, ideal for any autumn celebration or cozy gathering.
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
Filling and Decoration
- 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 and Prepare Batter: Preheat your oven to 190°C (gas mark 5). In a large mixing bowl, cream together the softened butter and caster sugar until the mixture is light and fluffy. Beat in the eggs one at a time along with the vanilla extract until well combined. Gently fold in the self-raising flour until just incorporated, taking care not to overmix.
- Fill and Bake: Spoon the batter evenly into 12 cupcake cases placed in a muffin tray. Bake in the preheated oven for 15-18 minutes or until the cupcakes have risen and are golden on top. Remove from the oven and allow them to cool for a few minutes in the tray.
- Inject Chocolate Centre: Once the cupcake bases have cooled slightly, use the Dr Oetker Easy Fill Cake Centres Rich Chocolate to carefully inject a rich chocolate filling into the center of each cupcake. Allow the cupcakes to cool completely on a wire rack.
- Prepare Fondant Leaves: While the cupcakes cool, roll out the white sugar paste on a clean surface and use the leaf cutters to stamp out leaf shapes. Place these shapes on a sheet of baking paper and lightly spray with Dr Oetker gold shimmer spray for a festive metallic finish. Allow them to dry and set.
- Ice and Decorate: Once cupcakes are completely cooled, pipe or spread generous swirls of Dr Oetker chocolate icing over the cupcake tops. Affix the gold shimmer fondant leaves gently onto the icing, then dot with chocolate balls for an elegant, decorative finish. Serve immediately and enjoy.
Notes
- You can substitute the Dr Oetker fillings and icings with similar brands if unavailable.
- Ensure cupcakes are fully cooled before icing to prevent melting.
- The gold shimmer spray adds a festive touch but can be omitted if preferred.
- Use leaf cutters of different sizes for varied decoration.
- These cupcakes are best consumed within 2 days for freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 65 mg
