Chocolate cupcakes for Valentine's Day
Ingredients
For the cupcakes
- 200 g butter
- 340 g chocolate praline couverture
- 250 g granulated sugar
- 5 eggs, medium
- 250 g self-rising flour
- 50 g cocoa powder
- 1 pinch salt
- 1 teaspoon(s) vanilla extract
To assemble
- 50 g red sugar paste
- 400 g whipped cream
Execution
- Preheat the oven to 180ο C (350ο F) set to fan.
- In a bain-marie, add the butter along with 250 g of the chocolate into pieces, and allow them to melt. Finely chop the remaining 90 g of the chocolate and set them aside.
- In a bowl add the sugar, the eggs, and whisk them well until the sugar is melted.
- Add the mixture from the bain-marie into the bowl with the eggs. Make sure the mixture is not too hot as it will burn your eggs. Whisk well until the ingredients are homogenized.
- Sift the flour, cocoa powder, add the salt, the vanilla extract, and fold gently with a silicone spatula.
- Add the chocolate pieces and mix.
- Line a 12-cup muffin pan with parchment paper or with cupcake liners, and divide the batter among the cups.
- Bake the cupcakes for 25-30 minutes, using the top oven rack. Remove and allow them to cool.
Decoration
- Spread the sugar paste on your silicone baking mat and roll it out with a fondant rolling pin. Make sure you roll it out into a 0.5 cm thick sheet.
- Use some cookie cutters to shape the sugar paste however you like and set it aside in a pan until set.
- Decorate the cupcakes with whipped cream, the sugar paste, and serve.
