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Chocolate cupcakes
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Niki
@niki
These chocolate cupcakes are a great choice for any occasion. Smooth, fluffy, with an incredible chocolate flavour.
Servings
6
Prep time
40 min
Cook time
25 min
Category
Desserts
Ingredients
Cupcakes
150g rice flour (or wheat flour)
40g cacao powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of sea salt
130g sugar cane
1 large egg
50g melted unsalted butter
120ml heavy cream
50g dark chocolate (at least 60% cacao)
Mascarpone cream
250g mascarpone
100ml heavy cream
1/2 teaspoon vanilla extract
2-3 tablespoons of powdered sugar
Instructions
1. Let chocolate and butter melt in the water spa.
2. In one bowl, mix all of the powdery ingredients.
3. In another bowl, whisk the egg and add cane sugar. Whisk for a while together.
4. Pour heavy cream into the egg-sugar mixture and stir (don’t whisk!).
5. Add chocolate-butter mixture into the egg-sugar mixture (make sure it’s not hot!).
6. Slowly, start pouring the powdery mixture into the chocolate mixture. Stir.
7. The dough is solid (it’s absolutely ok!)
8. Using two teaspoons, put the dough into 12 small muffin baking baskets (and use the muffin baking form), or into 6 paper alone standing baking.
9. Preheat oven - 180C, for 15-25 min (small for 15 min, big for 25 min).
10. Let them cool.
11. In the meanwhile, prepare the mascarpone cream.
12. Pour mascarpaone into a bowl, add sugar and vanilla extract. Whisk.
13. Pour heavy cream and whisk together until stiff (don’t overwhisk the cream!)
14. Let the cream cool down in the fridge.
15. When the cupcakes are cold, decorate them with the mascarpone cream.
2. In one bowl, mix all of the powdery ingredients.
3. In another bowl, whisk the egg and add cane sugar. Whisk for a while together.
4. Pour heavy cream into the egg-sugar mixture and stir (don’t whisk!).
5. Add chocolate-butter mixture into the egg-sugar mixture (make sure it’s not hot!).
6. Slowly, start pouring the powdery mixture into the chocolate mixture. Stir.
7. The dough is solid (it’s absolutely ok!)
8. Using two teaspoons, put the dough into 12 small muffin baking baskets (and use the muffin baking form), or into 6 paper alone standing baking.
9. Preheat oven - 180C, for 15-25 min (small for 15 min, big for 25 min).
10. Let them cool.
11. In the meanwhile, prepare the mascarpone cream.
12. Pour mascarpaone into a bowl, add sugar and vanilla extract. Whisk.
13. Pour heavy cream and whisk together until stiff (don’t overwhisk the cream!)
14. Let the cream cool down in the fridge.
15. When the cupcakes are cold, decorate them with the mascarpone cream.
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