Hello, good morning to all of you! I hope that you spent beautiful Christmas days! I’m late for Fiesta Friday this week, but I thought first to stay with my family and take a little break. Today I would like to share with you the recipe of the cuppies I made on Christmas’ Eve day. Hope you’ll enjoy it!
INGREDIENTS: (12 cupcakes)
– Flour 00: 120 gr
– Granulated Sugar: 120 gr
– Butter (room-temperature): 120 gr
– 2 Eggs (medium)
– Dark chocolate: 80 gr
– Baking powder: 1 teaspoon (4 gr)
– Cocoa powder: 20 gr
To prepare the cupcakes, you start with melting in a bowl all the ingredients “in powder”: sift out the flour, then the cocoa powder, finally the baking powder.
Make the chocolate liquefy at bain-marie, and hold it by. In the meanwhile, whip the butter (already at room-temperature) together with the sugar – help yourself with an electric mixer – and after add the eggs, one after another. Continue whipping till you obtain a spumy and fixed mixture.
When you’re done with the butter and the sugar, you add to the mixture the dark chocolate. Mix a bit before adding the flour, the cocoa powder and the baking powder. The powders have to be added little by little with a spatula, making circular mouvements from the bottom to the top.
When the cupcakes mixture seems homogeneous – during this step you could add also other ingredients like chocolate chips, or chopped hazelnuts – transfer it in a sac-à-poche.
Lay down the cupcakes’ wraps into the muffins’ mold and fill them for 3/4 in height. Cook the cupcakes in the oven for 15- 20 minutes at 180 °C, watching the cooking with a toothpick. When the cupcakes are ready, let them cool down before starting with the decoration.
DECORATING THE CUPCAKES: THE BUTTER CREAM
– Butter: 125 gr
– Powdered sugar: 250 gr
– one (or two) spoon of milk
– vanilla flavouring
Chop the cold butter in cubes and put it in the mixer; work it at the maximum speed for 30-40 seconds; after that, you could start adding the powdered sugar, a little at a time: I added every time two spoons of sugar, always mixing at the maximum speed, often opening the mixer to remove the sugar stuck on the borders.
When you finish the sugar, you could finally add the milk and the vanilla flavour: mix again the last time for 30 seconds. Let the cream cool down in the fridge for a while, then use a baking syringe to decorate the cupcakes. If you wish, add also some decorations with coloured sugar paste.