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Sacher Cupcakes

  • Timer Prep 40 min
    Cook 40 min
  • Chart 430.0 cal/
  • Chef hat Easy


Separate the eggs.


  1. 1 Heat the oven to 180°C/350°F/gas 4 (160°C for fan ovens) and fill a 12-hole muffin tin with muffin cases.
  2. 2 Place a large heatproof bowl over a pan of simmering water (the base of the bowl must not touch the water), add the chocolate and butter and leave to melt for about 10 minutes, stirring occasionally.
  3. 3 Once the chocolate has cooled a little, reheat it again, then leave to cool once more – this avoids unsightly marks appearing once the chocolate sets (but it’s not compulsory).
  4. 4 Beat together the caster sugar and egg yolks until pale, then stir into the chocolate.
  5. 5 Sift in the flour and baking powder, then beat into the mixture with a wooden spoon.
  6. 6 Whisk the egg whites until stiff, then fold into the mixture.
  7. 7 Half-fill each of the muffin cases and bake for 20 minutes. Remove from the tin and cool on a wire rack.
  8. 8 Use an apple corer to cut out holes from the top of each cake (to about half-way down), then fill with jam.
  9. 9 For the glaze, melt the chocolate, then stir in the butter and golden syrup. Spread on top of the cakes and decorate with chocolate shavings.
  • Average per serving
  • Calories 430.0kCal
  • Fat25.3g
  • Saturated14.6g
  • Salt0.2g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg