Cavolo Nero Cupcakes with Chocolate Frosting
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
12
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Calories
353 kcal
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Course
Dessert
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Cuisine
American, International
Cavolo Nero Cupcakes with Chocolate Frosting
Description
The recipe begins by boiling or steaming cavolo nero leaves until tender, then blending them with milk into a smooth puree. This puree is creamed with butter and sugar, and combined with eggs and self-raising flour to form a cupcake batter. Baking creates light cupcakes with a tender crumb and a subtle green hue imparted by the kale. The chocolate frosting uses softened butter beaten with icing sugar and cocoa powder, thinned slightly with milk, to create a creamy, smooth topping.
These cupcakes make an interesting variation on traditional chocolate cupcakes, suitable for those looking to incorporate greens in a sweet treat. They can be served as dessert or a snack with a distinctive green note and classic chocolate taste.
Ingredients
- 50 g cavolo nero leaves thick stalks discarded, 1 cup
- 4 tablespoon milk
- 150 g butter at room temperature, ⅔ cup
- 150 g caster sugar ¾ cup
- 2 egg
- 175 g self-raising flour or plain/all purpose flour with 2 teaspoon baking powder, 1 ⅓ cups
For the chocolate frosting
- 100 g butter at room temperature, ⅓ cup
- 250 g icing sugar 2 cups; aka confectioner's sugar
- 6 tablespoon cocoa powder
- 1-2 tablespoon milk
Instructions
- Preheat oven to 170C/325F/(gas mark 3) and line a 12 cup muffin pan with paper cases.
- Tear the cavolo nero leaves into bite sized pieces and boil or steam them for a few minutes until tender. Refresh by running under cold water to cool, then drain, squeeze out any excess moisture, chop up very finely.
- Add the kale and milk to a tall container, then puree until smooth with a hand blender.
- In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy. Beat in the eggs, one at a time, then beat in pureed cavolo nero.
- Sift in the flour and stir gently to combine.
- Fill the muffin cups ¾ full with the batter and bake for 15-20 minutes or until a skewer inserted in the middle comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting
- Beat the butter with an electric mixer until light and fluffy, then sift in the icing sugar and cocoa and add the milk and vanilla and beat until smooth. If the frosting is too thick, add another tablespoon of milk. If it’s too thin, add a little powdered sugar, sparingly, until it reaches a thick frosting consistency.
- Spoon the frosting into a piping bag and pipe over the cooled cupcakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 72mg | 24% |
| Sodium | 164mg | 7% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 985IU | 20% |
| Vitamin C | 5mg | 6% |
| Calcium | 28mg | 3% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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