Chocolate and candied chestnuts cupcakes
DIFFICULTY Easy
SERVINGS 12 Pers.
COOKING TIME
Prep.20
|
Tot. 96
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Ingredients
I COOK FOR
12
-
+
200
g
CAILLER DESSERT Dark 64%
6
Candied chestnuts or 150 g candied chestnut pieces
100
ml
Semi-skimmed milk
120
g
Flour
120
g
Butter
3
Eggs
80
g
Sugar
1
package
Baking powder
1
teaspoon
Sugar
Dark chocolate
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.
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