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Caption: _______ DEATH BY CHOCOLATE The ultimate cupcake recipe
Caption: I've been wanting to make some chocolate cupcakes for a long time, cupcakes chocolate for you but didn't with the recipe for the frosting that was sufficiently light and chocolate at the same time. Of all that I have tried, this is probably what more I like, so I hope that is delicious to you also. Notice for those addicted to chocolate: this recipe can be highly addictive and dangerous!
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Caption: {ingredients}
Caption: For the sponge
2 eggs and an egg yolk €0,37
115 ml "soured cream" (I used cream, what remedy) €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
35 g of pure cocoa powder unsweetened €0,20
1 teaspoon of baking powder (baking powder) Royal type €0.05
1/2 teaspoon of sodium bicarbonate €0.04
1/4 teaspoon salt €0.02
40 g of ground almonds (also called almond flour) €0.25
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Caption: For the frosting or coverage:
30 g dark chocolate €0.22
300 g butter temperature ambient €1.44
200 g icing sugar €0.60
2 tablespoon vanilla €0.60
4 tablespoons pure cocoa powder value (to give a darker color is essential) €0.25
Total: €5.80 to be divided between 18 cupcakes coming out, are €0.32 per unit. Incredibly delicious and surprisingly cheap!
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Caption: {recipe}
Caption: DIRECTIONS
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.
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 (I used the bowl of an electric mixer that I would use to make the dough), beat the eggs, egg yolk, sugar, sour cream and vanilla; beat until soft.
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Caption: 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.
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Caption: 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 let's prepare our chocolate frosting to decorate. Put the chocolate in a bowl and in the microwave and melt at intervals of 30 seconds on medium power (at 640W it only took me 1 minute total). Move well with a spatula so that all pieces are melted and reserve.
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Caption: 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.
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Caption: 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.
Caption: 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.
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Caption: {tips and tricks}
Caption: ~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: medium
~Preparation time: 90 minutes
~Servings: 18 cupcakes come out approximately
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Caption: different & original _______ full story, much more recipes & trips at
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