Streamline Chocolate Blackcurrant cupcake

Chocolate & Blackcurrant Cupcakes

Moist and rich, the topping is made lighter using a cheese frosting with jam for colour and flavour for the perfect sweet enough afternoon treat

 

For the cakes:
115g unsalted butter
150g plain chocolate, 70% or above, broken into pieces
75g Streamline Less Sugar Blackcurrant Jam
115g light soft brown sugar
5 free range eggs
150g plain flour, sifted
For the topping:
100g Streamline Less Sugar Blackcurrant Jam, sieved
2 tsp vanilla extract
320g reduced fat soft cheese

1 For the cakes: Preheat the oven to 180C/fan170C/Gas 4. Line a 12 hole muffin tin with 12 muffin cases. Melt the butter and chocolate together in a small saucepan over a gentle heat stirring occasionally, until smooth. Remove from the heat and stir in Blackcurrant Jam and allow to cool.

2 Place the sugar and eggs together in a large bowl and using an electric whisk, whisk for about 5 minutes, until increased in volume and mixture leaves a trail. Pour in cooled chocolate mixture and fold in using a metal spoon until well combined. Sift in the flour and fold in using a metal spoon.

3 Divide the cake mixture between the muffin cases and bake for 20-25 minutes, until well risen or until a skewer inserted into the middle comes out clean. Remove from the heat and allow to stand in the tin for 5 minutes. Transfer to a wire rack to cool completely.

4 For the topping: using an electric whisk whisk together the Blackcurrant Jam, vanilla extract and cheese, in a bowl, until smooth and thickened. Transfer to a piping bag fitted with either a plain or star nozzle and pipe rounds on top of each cake. Chill for 30 minutes.

Decorate

For an all year round treat or Valentines, sprinkle freeze dried raspberries to decorate.

If you are making these cupcakes for Halloween use the plain nozzle as suggested and pipe swirls on top in the form of ghosts. Then for the eyes pick out currants from the Blackcurrant Jam and clean. Arrange on the icing as googly eyes!

Per cupcake
Calories 300
Fat 14
of which Saturates 8.3
Total Sugars 24
Salt 0.27
  • Prep time 25 mins plus cooling and chilling Minutes
  • Cook time 30 mins Minutes
  • Yield 12
  • Skill level easy

Share this Recipe