![]() ![]() (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Scatter with chopped dry roasted peanuts.Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. With the nozzle pointing directly down pipe a swirl around each cupcake, giving a small squeeze and release to finish each one with a point.Ĥ. Fit a piping back with the nozzle of your choice (I used a wide star-shape) and fill with the frosting.ģ. Wait until the cupcakes are completely cool before icing.Ģ. Reduce the speed to low and slowly pour in the double cream until light and fluffy.ġ. Add the butter, peanut butter, icing sugar, salt and vanilla extract to the bowl of a stand mixture with whisk attachment and whisk on high until smooth.Ģ. Remember that chocolate has a very low melting temperature (just look at a child’s hands after they’ve eaten a chocolate biscuit!) so a mixture with a few lumps will melt to silky smoothness with a few stirs.ġ. Heat in 30 second bursts, stirring to distribute heat as you go. If you choose the microwave method keep a close eye on your mixture. Tip: Melting chocolate in the microwave can be preferable to over water as it reduces the risk of accidentally introducing moisture into your chocolate mix which could cause it to seize. Bake for 16-20 minutes until an inserted skewer comes out clean. Use a large ice-cream scoop to portion the mixture into 12 cupcake cases.Ĩ. Add the dry ingredients to the chocolate mix and whisk very briefly until just combined.ħ. Sift the flour, bicarbonate of soda, baking powder and salt into a bowl.Ħ. Add the cooled chocolate mixture, sour cream and vanilla extract and whisk to combine.ĥ. Add the eggs and sugar to the bowl of a stand mixer with whisk attachment and beat on high for several minutes until the mixture is pale and frothy.Ĥ. (This can also be done in the microwave, heating the ingredients for 30 seconds at a time until melted. Place the butter, chocolate and cocoa powder in a heat proof bowl set over a pan of barely simmering water, ensuring that the water doesn’t touch the bottom of the bowl. Electric stand mixer with whisk attachment or hand held electric whiskĢ.The addition of both Dutch-processed and quality dark chocolate callets results in an intensely chocolatey flavour, the sour cream ensures that it stays moist and the golden caster sugar gives an irresistible crust where the batter peaks over the case. For me it’s almost sweet enough with just the peanut butter and butter so just a small amount of icing sugar sets it off beautifully.īut what of the cake? Tender, rich and not too sweet, this is everything I look for in a chocolate cake. While I favour a 100% peanut chunky version for toast (and generally eating from the jar with a spoon) for this recipe I went for a traditional smooth variety. In this case it’s the peanut butter that adds body. And of course there are cream cheese based frostings that balance the sweetness with a gentle tang. The eggs add so much volume that the overall sweetness per bite is much lower – especially when balanced with the addition of an unsweetened fruit purée, as in my roasted rhubarb frosting. In a lot of cases I’ve found that using an Italian buttercream offers the solution. And yes, I know it wouldn’t be a proper cup cake without a hefty amount of frosting, which is why it needs to be good! I think in the past the major turn-off was simply the overwhelming sweetness of the cakes on offer, loaded with so much standard buttercream that the only discernible flavour was sugar. I have to confess that in my pre-mamma days I wasn’t really a cupcake person but there’s something about that swirl that just drives my five year old wild, so I’ve adapted! ![]()
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