John Myers
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Chocolate Cupcakes with Chocolate Cream and Chocolate Sprinkles,
The perfect chocolate cupcakes with chocolate cream and chocolate sprinkles, recipe with a picture and simple step-by-step instructions.
Cupcake mixture for 18 pieces
- 100 g Butter at room temperature
- 100 g Sugar white
- 150 g Chocolate
- 2 Free range eggs
- 1 pinch Salt
- 200 g Flour
- 1 tsp Tartar baking powder
- 100 ml Milk
cream
- 200 g Dark couverture
- 100 g Cream
- Melt the couverture and cream completely over a warm water bath, stirring constantly. Place in the refrigerator for at least 1 hour to cool down.
- Chocolate was an “old” Santa Claus. Work with a rolling pin or simply slide over a grater.
- For the filling, beat the butter and sugar until frothy and then add all the other ingredients.
- Grease the mold and fill 2/3 full with the batter. Bake at 180 ° C and convection for about 20 minutes.
- Take the cakes out of the mold after 10 minutes and let them cool down.
- Take the chocolate cream out of the refrigerator and whip until stiff. Fill the cakes and decorate with chocolate shavings.
A NOTICE
- The chocolate cream was too firm for me, so I added another 100 ml of cream. Then it went better.
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