Chocolate and candied chestnuts cupcakes

DIFFICULTY
Easy
SERVINGS
12
Pers.
COOKING TIME Prep.20min | Tot. 1h36min
Autumn/Winter Christmas Daily Dark chocolate 64%
0

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
  • Shopping list has been successfully saved to clipboard

    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.

    4
    POST