60 grams unsalted butter , at room temperature, for the frosting
120 grams fresh cream
260 grams powdered sugar, sifted, for the frosting
cocoa powder
Preparation
25 mins
0 mins
Low
Preheat the oven to 190ºC.
Prepare the cupcake mold with paper liners.
Put all the ingredients together except the milk in a bowl and mix with a mixer, gradually adding the milk until we have a smooth and homogeneous paste but without overmixing.
Distribute the mixture into the cupcake molds, place in the oven for about 20 minutes. When ready, remove from the oven, let cool for 5 minutes in the mold, and then transfer to a wire rack to cool completely.
While we prepare the frosting. Melt the white chocolate and butter in a bowl over a double boiler, stirring to mix well. Remove from heat and when the mixture is warm, add the heavy cream and mix well. Gradually adding the powdered sugar, whisking until you have a thick frosting that can be spread. If it is too runny, you can add more powdered sugar tablespoon by tablespoon until you reach the desired consistency.
Frost the cupcakes with the frosting and sprinkle with cocoa powder on top.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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