Aronia Berry Cupcakes

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Aronia Berry Cupcakes
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Health Score:
3,9 / 10
45 min.
ready in 1 hr 25 min.
Ready in


For the cake batter
butter (for the mold)
Pastry flour (for the mold)
150 grams Milk chocolate couveture
2 eggs
1 pinch salt
125 grams butter
125 grams sugar
175 grams Pastry flour
1 teaspoon Baking powder
60 milliliters milk
For decoration
150 grams Milk chocolate couveture
For the berry sauce
150 grams Aronia berry (or blackcurrant)
4 tablespoons Apple juice
4 tablespoons Rum
50 grams sugar
How healthy are the main ingredients?
sugarsugarApple juiceeggsalt

Preparation steps


For the berry sauce, rinse the aronia berries, pick and pat dry. Boil the apple juice with rum and sugar. Simmer until the sugar dissolves. Add the aronia berries and simmer for 4-5 minutes. Remove from the heat and let cool.


Line the of a mini muffin baking tray with butter and sprinkle with the flour.


For the cake batter, chop the chocolate and melt in a bowl over a hot water bath. Remove from the heat.

Separate the eggs. Beat the egg whites with the salt until stiff. Beat the butter with the sugar until creamy. Gradually add the egg yolks to the butter -sugar mixture and beat until foamy. Add the chocolate and mix. Mix the flour with the baking powder, and stir into the egg yolk mixture. Fold in the egg white.

Fill about half of the batter into the wells of baking tray. Spread the berry sauce over (keep the sauce free from the edge) and cover with the remaining batter. Bake in a preheated oven at 160°C (fan: 140°C, gas mark 2) (approximately 320°F) until golden brown, about 35 minutes (check with toothpick).


Remove the baking tray from the oven and allow to cool. Carefully release the cupcakes from the wells and let cool completely.


To decorate, chop the chocolate and melt in a bowl over a hot water bath. Drizzle the melted chocolate over the cupcakes and leave to set.