You like to accompany your morning coffee or after dinner with a cupcake? If you like try it with one of these dark chocolate mini cupcakes, Indeed, extrafusing, glazed with a chocolate butter frosting. You will feel like being in paradise for gourmands. The size is really mini, great as a chocolate, and then the sin is there but is very small, though the taste is in maxi version. Chocolate tastes intense, both in the dough which is extremely soft, both in very rich frosting.
Although muffins generally prepare very quickly and without difficulty, I suggest you watch on my YouTube channel VIDEO RECEIVED OF THE MIRTILLI MUFFINS, so you understand how and how much to work l’dough of dark chocolate mini cupcakes.
Since they are very easy to prepare, I suggest you try it if you have dear friends for lunch or dinner, Why offer coffee after a meal with one of these treats on the saucer will make them feel definitely very fortunate. And much loved. Se amate i cupcake o i muffin, small but delicious treats, have a look at all my MUFFIN and CUPCAKE. Obviously, I also advise you not to miss all my CHOCOLATE CAKE RECIPES. Have a good day!
DOSI for about 30 mini cupcakes or 12 of normal size
PER I CUPCAKE:
125 grams soft butter
150 grams of brown sugar
a pinch of salt
100 grams of flour
70 grams of 80% dark chocolate
12 grams of baking powder for cakes
PER IL frosting:
100 grams soft butter
100 grams of powdered sugar
100 grams of dark chocolate 80%
chopped hazelnuts or white chocolate for garnish
To prepare dark chocolate mini cupcakes, Preheat the oven to 180 degrees static. Melt the chocolate in a double boiler and let it cool down. Put all the ingredients in a bowl, Add the melted chocolate and beat with an electric mixer until the mixture is homogeneous and dense foamy. Spread a teaspoon of dough in each mini muffin pirottino and bake for 12 minutes or until, to the touch, the sweets are resist. Remove from oven and cool on a wire rack.
For the frosting, Mount with whips sugar and butter until the mixture is foamy and white, very soft. Then melt the chocolate in a double boiler, Let it dissolve and add to butter mixture and sugar, stir and rest in the fridge for 15 minutes. Work the mixture with a spatula to make it creamy, then put it in a piping bag and decorate with a dollop of butter cream mini cupcakes. Garnish with the chopped hazelnuts or with white chocolate chips and serve. Bon appétit!