Cupcakes with a melt-in-the-mouth heart of Cailler Branches

DIFFICULTY DIFFICULTY Intermediate
SERVINGS SERVINGS
10 Pers.
COOKING TIMEbakingCOOKING TIME Prep.45 | Tot. 60
Intermediate
Plus than 30 min
Daily
For children
Dark chocolate 64%
Nut free
Vegetarian
Oven
0

IngredientsIngredients

I COOK FOR
- +
6
Cailler Branches of 23g
120 g
CAILLER DESSERT Dark 64%
50 g
Cailler Cuisine Chocolate Powder
50 ml
Full cream
200 g
flour
0.5 cuillère à café
baking powder
1 pinch
salt
220 g
Butter
120 g
Sugar
2
Egg
2 cuillère à café
Vanilla paste
150 ml
Milk
140 g
Cream cheese, type Philadelphia
140 g
Sugar

INSTRUCTIONSINSTRUCTIONS

1 Start by preparing the ganache with Cailler Branches. To do so, melt the Branches with the whole cream in a bain-marie until the mixture is smooth. Pour into a bowl and set aside.

2 Preheat the oven to 170 ° C.

3 For the cupcake batter, mix the flour, baking soda and salt in a bowl. Put aside.

4 In a bowl, whip 80 g of butter with the sugar until it becomes airy.

5 Add the eggs one by one and stir in between, then add the vanilla paste.

6 Alternately stir in the flour mixture, then the milk, mixing in between each addition. Start and finish with the flour.

7 Fill the cupcake trays at ¾ and bake for 20-25 minutes or until a toothpick comes out dry.

8 While the cupcakes are baking in the oven, prepare the chocolate topping.

9 Melt the dark chocolate in a bain-marie. Set aside.

10 Whisk 140 g of butter in a bowl, then add the cream cheese and whisk again briefly. The cream cheese may become runny if beaten too long.

11 Fold in the icing sugar and stir for 2-3 minutes.

12 Add the cocoa powder and stir again.

13 Finally pour in the melted chocolate and stir one last time.

14 When the cupcakes have cooled, make a hole with a knife or apple corer in the middle of the cupcake and remove some of the batter.

15 Fill the hole with 1 teaspoon of Branches ganache.

16 Use a piping bag to decorate cupcakes with the topping.

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