Dark Chocolate and Passion Fruit Cupcakes
These Dark Chocolate and Passion Fruit Cupcakes are the perfect mix of bitter and sweet.
Servings: 12 cupcakes
For the decoration
- 300 grams icing sugar
- 150 grams butter softened
- 1 tsp vanilla paste
- 4 tbsp passion fruit takes roughly 6 passion fruits for this amount of pulp
In a large bowl cream together the butter and the sugar until pale and creamy.
Slowly add in the eggs a little at a time beating well after each addition.
Once you have a light, airy and creamy mix begin folding in the flour, cocoa powder and chocolate pieces.
Divide between 12 cupcake cases and bake at gas mark 5 (160C) for 20 mins.
Once cooked (they will be light and springy to the touch), place on a cooling rack and allow to cool completely before decorating.
To make the icing cream together the butter and icing sugar, before adding the vanilla paste. Make sure the vanilla paste is mixed through the icing thoroughly and transfer into an icing bag with a large star nozzle.
Pipe swirls on top of the cupcakes then drizzle over roughly 1-2tsps of passion fruit over each cupcake.
Calories: 338.09kcal | Carbohydrates: 41.45g | Protein: 2.66g | Fat: 19.01g | Saturated Fat: 11.67g | Trans Fat: 0.69g | Cholesterol: 75.85mg | Sodium: 163.45mg | Potassium: 87.05mg | Fiber: 1.58g | Sugar: 34.19g | Vitamin A: 629.26IU | Vitamin C: 1.48mg | Calcium: 15.63mg | Iron: 0.84mg