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Chocolate cupcakes

ingredients

servings

6

Pistachio grain

to taste

Chopped hazelnuts

5 oz

Sliced almonds

1 spoon

Full fat milk

150 fl oz

Iodized salt

2 oz

Baking powder for desserts

1/2 unit

Bitter cacao

30 oz

Type 00 wheat flour

160 oz

Dark chocolate, without milk

25 oz

Vanilla bean

8 oz

Eggs

1 unit

White sugar

150 oz

Butter

80 oz

Hazelnut cream

50 oz

Desserts from Italy

Chocolate cupcakes

Chocolate cupcakes

vegetarian with gluten with eggs with lactose with nuts

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Chocolate cupcakes

A really simple recipes, to make chocolate cupcakes to lick your mustache. And if you want to make a beautiful figure you can do as I did, decorating your cupcakes with a raspberry cream and a sprinkle of almonds, hazelnuts and pistachios. The result is a true treat for the eyes and the palate.

Chocolate cupcakes step 1

step 1

In a bowl, mix the softened butter with the sugar and install it with a spoon until it has a soft dough. Then add the eggs, the vanilla and the dissolved chocolate to the bain-marie

Chocolate cupcakes step 2

step 2

In another bowl, combine the dry ingredients into a sieve to remove lumps. Combine dry and moist ingredients a little at a time, adding the milk until you get a homogeneous mixture.

Chocolate cupcakes step 3

step 3

Place the mixture in a sack a few and divide it evenly into your pommels filling them up to 3/4 of their capacity. Cook in the oven at 175 ° C for 15 minutes

Chocolate cupcakes step 4

step 4

Try the needle to make sure the inside is not damp.

Chocolate cupcakes step 5

step 5

Once cool, cover with a creamy raspberry cream and decorate to taste.

Chocolate cupcakes step 6

step 6

The doses I propose are worth about 6 large cupcakes or 12 small cupcakes.

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