Cupcake & chocolate chantilly
FOR 4 CUPCAKES:
* For the cake
-
- 1 egg
- 50 g of flour
- 50 g of sugar
- 50 g of softened butter
- 1 teaspoon liquid vanilla extract
- 1 teaspoon baking powder
- 1 small pinch of salt
* for chocolate whipped cream
- 50 g of pastry chocolate (dessert)
- 10 cl whole cream
- 5 cl of milk
PREPARATION
IN 12 STEPS
- Lighter than a butter cream or a cream with mascarpone, cover these delicious cupcakes of chocolate whipped cream. To do this, melt the chocolate in the microwave and mix, the chocolate must be smooth.
- In a small saucepan, heat the whole liquid cream with the milk. As soon as the mixture simmers, remove from heat and add the melted chocolate. Smooth with a whip.
- Pass the Chinese preparation (fine colander) and keep it cool.
- Preheat your oven to 180 ° C.
- Mix the flour and yeast. Sift and reserve.
- In a bowl, beat the sugar with the softened butter (soft). Then add the egg and the liquid vanilla extract.
- Add the sifted flour-yeast mixture little by little, and then finish with the small pinch of salt.
- When the dough is homogeneous, fill up to ¾ with paper trays placed in a muffin pan and bake for 15 to 18 minutes at 180 ° C.
- Let them cool completely before covering with chocolate whipped cream.
- For dressage, whip the cream-chocolate mixture with whipped cream or use a siphon.
- Decorate your cupcakes (completely chilled) with chocolate whipped cream using a piping bag.
- Sprinkle with sugar pearls, Easter eggs or chocolate vermicelli for more gluttony.
