You will love these unmatched cupcakes, as they are a novel version of a cake filled with jam and cream, covered in chocolate. Their flavor is unparalleled and they are very easy to make.
1 1/2 cups semisweet chocolate, melted, for the ganache
3/4 cups whipping cream, hot, for the ganache, 180 ml
2 tablespoons butter, heavy cream, for the ganache, 30 g
1 cup strawberry jam, for filling
chocolate sprinkles, for decorating
Preparation
20 mins
20 mins
Low
In a stand mixer with a whisk, beat the egg with the sugar at medium speed until fluffy and doubled in size; reduce the speed to low and pour in the butter in a thin stream until fully integrated; add 1/3 of the flour and the Rexal® baking powder, add 1/3 of the milk and alternate with the flour until finished; add the salt and vanilla. And beat for 8 more minutes.
Pour the mixture into the cupcake liners until they are ¾ full and bake for 20 min. Let cool and set aside.
For the ganache, mix the melted chocolate with the hot heavy cream and add butter, mix thoroughly and set aside at room temperature. Note: it is important to keep the ganache with a liquid texture, but not hot.
Make a hole in the center of the cupcakes and fill with jam; place the whipped cream in a piping bag and cover the cupcakes forming a peak like ice cream; freeze for 10 minutes. Cover with ganache, add chocolate sprinkles and chill again for 3 minutes and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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