Chocolate and candied chestnuts cupcakes
DIFFICULTY
Easy
SERVINGS
12
Pers.
COOKING TIME
Prep.20min
|
Tot. 1h36min
INGREDIENTS
I COOK FOR
-
+
200,00
g
CAILLER DESSERT Dark 64%
6,00
Candied chestnuts or 150 g candied chestnut pieces
100,00
ml
Milk
120,00
g
Flour
120,00
g
Butter (100 g + 20 g)
3,00
Eggs
80,00
g
Sugar
1,00
package
Baking powder
1,00
teaspoon
Icing sugar
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INSTRUCTIONS
1 Preheat your oven to 180°C.
2 Melt 150 g of chocolate in a bain-marie with 100 g of butter and 2 tablespoons of water. Add the eggs, sugar, flour and mix with a whisk. Add the package of baking powder and the milk. Mix to obtain a homogeneous paste.
3 Add a few pieces of candied chestnuts. Pour into the muffin tin, filling 2/3 full.
4 Cook for about 15 to 16 minutes. Renew with the remaining dough. Let cool then unmold.
5 In a small salad bowl, combine the remaining melted chocolate, the icing sugar and the 20 g of butter. Cover your cupcakes with it. Decorate with broken candied chestnuts and let set for 1 hour in the refrigerator.
2 Melt 150 g of chocolate in a bain-marie with 100 g of butter and 2 tablespoons of water. Add the eggs, sugar, flour and mix with a whisk. Add the package of baking powder and the milk. Mix to obtain a homogeneous paste.
3 Add a few pieces of candied chestnuts. Pour into the muffin tin, filling 2/3 full.
4 Cook for about 15 to 16 minutes. Renew with the remaining dough. Let cool then unmold.
5 In a small salad bowl, combine the remaining melted chocolate, the icing sugar and the 20 g of butter. Cover your cupcakes with it. Decorate with broken candied chestnuts and let set for 1 hour in the refrigerator.
