- Type: Chocolate cupcakes
- Cooking time: 30 Minute (s)
- Total time: 70 Minute (s)
INGREDIENTS
Homemade chocolate cupcakes
For the biscuit cocoa powder ( chocolate sponge cake ) :
- 4 eggs
- 120 g of caster sugar
- 1/4 c . teaspoon salt
- 80 g flour
- 40g cocoa powder
- For the white chocolate ganache and coconut milk :
- 400 g white chocolate
- 20 cl of coconut milk
- For the decoration:
- 15 cl sugar syrup *
- 1 c . soup topping
- 2 c . tablespoon coconut
Best chocolate cupcakes
The Best homemade chocolate cupcakes
PREPARATION
- Beat eggs with sugar and salt for 10-15 minutes until pale and doubled in volume preparation .
- Sift flour with cocoa powder and stir in small amounts to egg / sugar preparation for a homogeneous and airy dough. Roll out the dough on a sheet of 30 cm X 40 cm lined with parchment paper. Bake in preheated 170 ° C oven for 12 minutes .
- Remove the cookie from the oven and let cool , turn on a sheet of parchment paper sprinkled with caster sugar , gently remove the baking paper . Roll the biscuit on itself and let it cool .
- In a saucepan over medium heat , bring to a boil the coconut milk. Remove the pan from the heat and melt the white chocolate. Stir to make the ganache cool until thick .
- Sprinkle cookie vanilla syrup , top with white chocolate ganache avoiding the edges. Roll the biscuit and wrap with parchment paper. Place the roll in the refrigerator. Before serving , brush roll topping and sprinkle with coconut.
- * For the syrup :
- 100 g of caster sugar
- 10 cl of water
- 1 sachet of vanilla sugar
Preparation:
In a saucepan over low heat, prepare a syrup medium density with the sugar , vanilla sugar and water.