Dark Chocolate and Bourbon Vanilla Swirl Steampunk Cupcakes
A chocolate and vanilla swirl cupcake base topped with creamy vanilla frosting and dark chocolate steampunk cogs and gears.
Servings: 12 cupcakes
Calories: 537kcal
Equipment
Ingredients
for the chocolate vanilla swirl cupcakes
- 100 grams butter
- 200 grams caster sugar
- 2 large free-range eggs
- 150 ml full fat milk
- 150 grams plain flour
- 1/2 tsp bicarbonate of soda
- 1 pinch Shetland sea salt
- 25 grams cocoa powder
- 25 grams plain flour
- 1/2 tsp Madagascar bourbon vanilla bean paste
for the bourbon vanilla buttercream
- 225 grams butter
- 450 grams icing sugar
- 1.5 tsp Madagascar bourbon vanilla bean paste
- 3 tbsp full fat milk
for the dark chocolate steampunk cogs and gears
- 100 grams dark chocolate at least 85% cocoa solids
Instructions
- Preheat oven to 180 C/ 160 C fan and line a 12-hole cupcake tin with large cases.
- Cream 100 grams butter and 200 grams caster sugar in a large mixing bowl until light and fluffy.
- Add 2 large free-range eggs, one at a time, beating well after each addition
- Sift together 150 grams plain flour, 1/2 tsp bicarbonate of soda and 1 pinch Shetland sea salt.
- Add 150 ml full fat milk and dry ingredients alternately to the butter/sugar/egg mixture, beating well between additions.
- Measure out half the batter (approximately 330 grams) into two medium-sized bowls.
- Add 25 grams cocoa powder to one bowl and 25 grams plain flour and 1/2 tsp Madagascar bourbon vanilla bean paste to the second. Mix each bowl well.
- Alternately spoon each mixture into the cupcake cases until they are 2/3 full. Using a wooden skewer, draw lines through the batter until it forms swirls.
- Bake for 25 minutes until golden and springy to touch. Transfer to a wire rack to cool completely.
- Melt 100 grams dark chocolate in a heatproof bowl over a pan of barely simmering water.
- Search for steampunk gear and cog images online and print off designs that you like. Place the printout underneath a clear silicone baking mat (or use greaseproof paper).
- Pour the melted, slightly cooled, dark chocolate into a silcone pastry bag fitted with a small nozzle and trace your cogs and gears. Leave to harden in a cool place (I put mine outside!).
- To prepare the Madagascan bourbon vanilla buttercream frosting, place 225 grams butter, 450 grams icing sugar, 1.5 tsp Madagascar bourbon vanilla bean paste and 3 tbsp full fat milk in a bowl and cream well.
- Frost the cupcakes using a large star shape nozzle and decorate with the chocolate cogs and gears. Store in the refrigerator until ready to serve.
Nutrition
Calories: 537kcal | Carbohydrates: 72g | Protein: 4g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 244mg | Potassium: 151mg | Fiber: 2g | Sugar: 57g | Vitamin A: 752IU | Calcium: 43mg | Iron: 2mg