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Cupcakes with a melt-in-the-mouth heart of Cailler Branches
DIFFICULTY Intermediate
SERVINGS 10 Pers.
COOKING TIME
Prep.45
|
Tot. 60
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Ingredients
I COOK FOR
10
-
+
6
Cailler Branches of 23g
120
gram
CAILLER DESSERT Dark 64%
50
gram
Cailler Cuisine Chocolate Powder
50
milliliter
Full cream
200
gram
flour
0.5
teaspoon
baking powder
1
pinch
salt
220
gram
Butter
120
gram
Sugar
2
Eggs
2
teaspoon
Vanilla paste
150
milliliter
Milk at room temperature
140
gram
Cream cheese, type Philadelphia
140
gram
Sugar
INSTRUCTIONS
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.
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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