Shop in AdliswilEventsGift vouchers

Chocolate Cupcake Recipe

8644 Views
Posted on: 2020-04-14
 

The best chocolate cupcakes

These little cakes, which were first baked in America in 1828, are more popular than ever in Switzerland and across Europe. The basic ingredients for cupcakes are always similar – chocolate, flour, milk, butter, sugar and eggs. Depending on the recipe, the basic batter is enriched with various flavours or colours to give it a special touch. This is often done with fruit, nuts, coconut or, most commonly, chocolate chips.

The decoration is no less an important part of every cupcake. These are often fillings or toppings that are also flavoured, or elegant decorations made from marzipan and fondant, usually in the form of figures or flowers.

Key figures

Quantity: 12 pieces

Baking time: approx. 18 minutes

Difficulty: Easy

Shelflife: 5–7 days

Ingredients

Butter120 g
Couverture | dark140 g
Egg white | liquid120 g
Almonds | ground60 g
Hazelnuts | ground20 g
plain flour50 g
Granulated sugar170 g

Manufacture

Preheat the oven to 160 °C.

Melt the butter together with the Lindt couverture in a bain-marie.

Place the egg whites, melted butter and melted couverture in a bowl and mix with a hand mixer or food processor until smooth.

Mix the ground almonds, hazelnuts, sugar and plain flour together in a bowl and add to the beaten mixture. Mix until a smooth batter forms.

Spoon the mixture into prepared cupcake cases and bake on a cupcake tray at 160°C (fan oven) for about 18 minutes. (Filling weight per cupcake = 55 g)

Important to note

Always use high-quality chocolate (couverture), as this is a key factor in the quality of the end product.

Decoration & Serving Ideas​

The cupcakes can then be decorated and served as you like. 

Storage & Shelf life​

These wonderfully chocolatey cupcakes can be kept at room temperature for 5–7 days. These delicacies can be frozen for 3 months.

Print recipe
Pin this recipe
On Instagram

Nutritional information per 100 g

Energy value in kJ:2237 kJ |Energy value in kcal:537 kcal |Fat:34 g, of which saturated fatty acids: 16 g |Carbohydrates:51 g, of which sugars: 44 g |Protein:6 g |Salt:0 g

 
War dieser Blogbeitrag hilfreich für Sie?
Posted in: Sweet recipes, Cakes and pastries, Cakes and cupcakes, Sweet basic recipes

Leave a comment

★
★
★
★
★
Security code

Related posts

Make your own chocolate Easter bunnies
Make your own chocolate Easter bunnies
Posted in: Things to know, Chocolate, Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Chocolate specialities
2019-03-10
52931 views
You can easily make your own Easter bunnies at home! You can find out how to do it and what you need here. A sweet...
Read more
Make your own decorative Swiss roll
Make your own decorative Swiss roll
Posted in: Things to know, Cakes, Sweet recipes, Sweet basic recipes
2019-01-17
12525 views
Make your own decor roulade - we'll explain exactly how in this blog, with lots of tips and tricks from our...
Read more
Cinnamon Star Biscuits Recipe
Cinnamon Star Biscuits Recipe
Posted in: Seasonal recipe ideas, Sweet recipes, Cakes and pastries, Winter & Christmas, Cookies and biscuits
2018-11-22
27220 views 2 comments
Make your own cinnamon stars with the help of our professionals, with lots of tips & tricks to bake the best...
Read more
How can I convert a cake recipe?
How can I convert a cake recipe?
Posted in: Things to know, Cakes, Sweet recipes, Cakes and pastries, Cakes and cupcakes, Cake creations
2019-10-09
15911 views
Converting a cake recipe, whether a sponge or a cake filling, is easy with our conversion table.
Read more
Chocolates with mulled wine jelly
Chocolates with mulled wine jelly
Posted in: Seasonal recipe ideas, Sweet recipes, Chocolate and pralines, Pralines, Winter & Christmas
2019-11-13
11990 views
A wonderfully wintry Christmas jelly, which is ideal as a praline or macaron filling.
Read more
Back to top