Christmas Chocolate Cupcakes
Ingredients
- For the cupcakes
- 100 grams Whole wheat flour
- 100 grams Pastry flour
- 50 grams finely ground, peeled Hazelnuts
- 2 Tbsps Cocoa
- 1 tsp cinnamon
- 2 tsps Baking powder
- ½ tsp baking soda
- 100 grams sugar
- 120 grams melted butter
- 100 milliliters milk
- 2 eggs
- 12 gold Baking cups
- 1 Muffin tin (12-well)
- For garnish
- ⅛ l milk
- 1 Tbsp cornstarch
- 1 egg yolk
- 1 Tbsp dark Cocoa
- 200 grams soft butter
- 75 grams powdered sugar
Preparation steps
For the cupcakes: Line the muffin tin with the paper liners. Preheat the oven to 180°C (approximately 350°F).
In a bowl, stir the whole-wheat flour with the flour, hazelnuts, cocoa powder, cinnamon, baking powder and baking soda. In another bowl, whisk the eggs with the sugar and melted butter. Stir the flour mixture into the egg mixture until thoroughly combined. Stir in the milk until smooth. Divide the batter between the muffin cups. Bake on the middle rack until an inserted toothpick comes out clean, about 25-30 minutes. Remove from the oven, remove the muffins from the tin and allow to cool completely on a wire rack.
For garnish: In a saucepan, stir the cornstarch with the cocoa and egg yolks until smooth. Stir in the milk. Cook over low heat, while stirring, until the mixture thickens (do not boil). Remove from heat and allow to cool, while stirring occasionally so a skin doesn't form.
In another bowl, beat the butter until creamy. Gradually beat in the powdered sugar. Gradually beat in the thickened chocolate mixture until combined.
Place the chocolate buttercream into a piping bag fitted with a star tip. Pipe on top of the cooled muffins. Refrigerate until the buttercream is firm.
