12 Serves
111 Mins
Preheat your oven to 175°C and line a muffin tray with cupcake liners.
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Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
3 µg / 400 µgCalcium
70 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
54 mg / 1,250 mgPotassium
151 mg / 4,700 mgSodium
222 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
1 g / 28 gSugar
24 g / 50 gSaturated Fat
6 g / 20 gCholesterol
31 mg / 300 mgCaffeine
10 mgNet Carbs
40 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, sugar, baking powder, and cocoa powder.
In a separate bowl, cream the butter and sugar together using an electric mixer until light and fluffy, then beat in the eggs one at a time.
Gradually combine the wet and dry ingredients, mixing until just incorporated, then divide the batter into the prepared muffin tray.
Bake the cupcakes for 25-30 minutes, or until a toothpick inserted into the center comes out clean, then allow them to cool completely on a wire rack.
Prepare the chocolate glaze by melting the chocolate with a splash of heavy cream in a saucepan over low heat, then drizzle over the cooled cupcakes.
21
g36
g53
g
