Cupcakes with Pear and Chocolate Filling

Einstein said that anyone who has never made a mistake has never tried anything new. Cupcakes are ideal for experimenting with whatever you have around the fridge… My filling with pear and chocolate spread provided some encouraging results! Anyone available for an independent replication of the experiment?

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Cupcakes with Pear and Chocolate Filling

For the cupcakes

  • 110 g softened butter
  • 110g sugar
  • 2 eggs
  • 110g self-raising flour
  • Pear and chocolate spread

Preheat the oven to 160 °C fan and line a 12-hole cupcake tin with paper cases.

Cream butter and sugar until pale, beat in the eggs, one at a time and finally beat in the flour, until just combined (don’t overbeat).

Spoon the mixture into the paper cases until 1/3 full, add a teaspoon of the pear and chocolate filling and add more batter up to 3/4 full. Bake for 20 minutes (until a toothpick comes out clean).

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For the vanilla glaze

  • 15 g butter
  • 0.5 tsp vanilla extract
  • 1 cup  powder sugar
  • 2 tbsp  water

Melt the butter and blend the vanilla. Alternate additions of sugar and water, beating until smooth.

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