I've been wanting to make some chocolate cupcakes for a long time, chocolate cupcakes for you but I didn't find a recipe for the frosting to be sufficiently light and with enough chocolate at the same time. Of all that I have tried, this is probably the one I like the most, so I hope that you find it as delicious as I do. Notice for those addicted to chocolate: this recipe can be highly addictive and dangerous!
After a walk by the Tomb of Tu Duc, the last emperor of Viet NamI wanted many sweet and never stopped thinking about a delicious chocolate cupcakes.
The chocolate cupcakes are like madeleines only with more flavors than ever before and above all, they are covered with a cream that makes them look nicer You could make them without the cream too, but I assure you that this one is delicious...so it is worth.
For the sponge
- 2 eggs and an egg yolk €0,37
- 115 ml soured cream €0.70
- 80 ml of olive oil €0.25
- 30 ml maple syrup €0.35
- 20 g unsalted butter, melted €0.10
- 80 g of white sugar €0.07
- 80 g of brown sugar (I used whole cane sugar) €0.30
- 120 g flour €0.06
- 50 g of pure cocoa powder without sugar (I used value) €0,20
- 170 g of dark chocolate (I used value) €0.70
- 1 teaspoon of baking powder €0,05
- 1/2 teaspoon of sodium bicarbonate €0.04
- 1/4 teaspoon salt €0.02
- 40 g of ground almonds €0.25
For the frosting or coverage:
- 30 g dark chocolate €0.22
- 300 g butter at room temperature €1.44
- 200 g icing sugar €0.60
- 2 tablespoon of pure vanilla extract €0.60
- 4 tablespoons cocoa powder (it is essential to provide a darker color) €0.25
Total: €5.80 to be divided between 18 cupcakes coming out, are €0.36 per unit. Incredibly delicious and surprisingly cheap!
1. Preheat oven to 180 º
2. In a baking cupcakes tray, put a paper a capsule for Cupcakes in each cavity. I used non-stick spray so that they can then take off more easily, but is not needed. If you do not have a tray don't worry.
3 Melt butter and chocolate together with the oil in the microwave, at intervals of 30 seconds, mixing well each time. Beat the mixture until it is completely smooth and cool.
4. In a medium bowl mix the flour, bicarbonate, yeast, cocoa powder and salt; Beat until well blended.
5. in a large bowl (or bowl of electric mixer like I did), beat the eggs, egg yolk, sugar, sour cream (sour cream), maple syrup and vanilla; beat until soft.
6. Add the chocolate that will have already cooled down and beat until smooth.
7. Add flour and cocoa little by little.
8 Add almond flour and mix well.
9, Fill capsules with the mixture. It is important not to fill them more than half, or the cake will grow too much above the limit of the capsule.
10 Bake for 16 minutes until a toothpick comes out clean (the exact time will depend on your oven but time will range from 15 to 19 minutes approximately)
11 Let cool completely on a rack before decorating them with the frosting.
12 now we prepare our cream chocolate or frosting to decorate. Put the chocolate in a Microwave Bowl and melt at intervals of 30 seconds on medium power (which I used and needed only one minute is 640 W). Move well with a spatula so that all pieces are melted well and reserve.
13. In a bowl of an electric mixer, set to beat half the butter on medium speed for about 4 minutes, until butter has changed to a lighter color and is soft and fluffy.
14. Stop the mixer and add the icing sugar. Carefully moving at low speed and increase to medium-high speed once it is all well blended. Beat for 4 minutes more.
15 Then add the cool chocolate and vanilla and beat until everything is well integrated.
16. Finally add the cocoa powder and beat until everything forms an homogeneous mixture.
17 Use a pastry bag with a 1M nozzle to decorate the cupcakes by drawing a circle around our cupcake starting with the outside and ending in the center.
- Use milk chocolate instead of dark chocolate
- Add a spoonful of rum or your favorite liqueur to the frosting to get a taste with a different touch
- Difficulty: easy
- Preparation time: 90 minutes
- Servings: 18 cupcakes come out approximately