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5 from 1 vote
Dark Chocolate and Passion Fruit Cupcakes
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 

These Dark Chocolate and Passion Fruit Cupcakes are the perfect mix of bitter and sweet. 

Course: Dessert
Cuisine: British
Keyword: chocolate, passion fruit
Servings: 12 cupcakes
Author: Emma Walton
Ingredients
For the cupcakes
  • 75 grams self raising flour
  • 25 grams cocoa powder
  • 25 grams dark chocolate chunks roughly chopped
  • 100 grams caster sugar
  • 100 grams butter
  • 2 large eggs
For the decoration
  • 300 grams icing sugar
  • 150 grams butter softened
  • 1 tsp vanilla paste
  • 4 tbsp passion fruit pulp roughly 6 passion fruits
Instructions
  1. In a large bowl cream together the butter and the sugar until pale and creamy.
  2. Slowly add in the eggs a little at a time beating well after each addition.
  3. Once you have a light, airy and creamy mix begin folding in the flour, cocoa powder and chocolate pieces.
  4. Divide between 12 cupcake cases and bake at gas mark 5 (160C) for 20 mins.
  5. Once cooked (they will be light and springy to the touch), place on a cooling rack and allow to cool completely before decorating.
  6. 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.
  7. Pipe swirls on top of the cupcakes then drizzle over roughly 1-2tsps of passion fruit over each cupcake.