Chocolate Cupcakes Recipe

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

The decoration is no less important a part of any cupcake. These are often fillings/topings that are also flavoured, or elegant decorations made of marzipan and fondant, usually in the form of figures or flowers.

Duration

Time required about 20 minutes, depending on the scale and details of the decoration.

Quantity

Enough for 6 cupcakes

Level of difficulty

Simple recipe also ideal for beginners.

Chocolate Cupcakes Recipe

60 g butter
70 g dark couverture
60 g Liquid egg white
30 g Ground almonds
10 g Ground hazelnuts
25 g White flour
85 g granulated sugar

The production

Preheat the oven to 160 °C.
Melt the butter together with the Lindt couverture over 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 homogeneous.
Mix the ground almonds, hazelnuts, sugar and white flour together in a bowl and add to the whipped mixture. Mix until a homogeneous mass is formed.
Fill the finished mixture into prepared cupcake cases and bake in a cupcake baking tray at 160 °C convection oven for about 18 minutes. (Filling weight per cupcake = 55 g)

Important to note

Always use a high quality of chocolate alde (couverture), as this is a decisive quality factor.

Decoration & Arrangement Ideas

The cupcakes can then be decorated and served as desired.

Shelf life of the cupcakes

Room temperature: 5 - 7 days

In the freezer: 3 months

Posted in: Sweet recipes, Cakes and pastries, Cakes and cupcakes, Sweet basic recipes

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