Deborah Dana

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Deborah Dana

Chocolate Cupcakes with Betun de Cacahuate

Name: Chocolate Cupcakes with Betun de Cacahuate
Prep time: 60 min
Cook time: 60 min
Yield: 24
Cuisine: Americana
Ingredients: 1 stick unsalted butter, cut into pieces; 50 grams bittersweet chocolate, in pieces; 1/2 cups cocoa powder; 3/4 cups flour; 1/2 tablespoons baking soda; 3/4 tablespoons baking soda; 2 eggs; 3/4 cups sugar; 1 tablespoon vanilla essence; 1/2 cups sour cream, sour cream; 1 cup powdered sugar; 1 cup peanut butter; 5 tablespoons unsalted butter, at room temperature; 1/3 cups whipping cream; 1 pinch salt; 3/4 tablespoons vanilla essence

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Deborah Dana

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To print

These rich chocolate cupcakes have a peanut butter bitumen. They are very nice for parties.

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Ingredients

24 portions

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Preparation

Preheat the oven to 180 degrees centigrade and position the rack in the bottom 1/3 of the oven. Prepare 1 refractory to bake 12 large or 24 small cupcakes with cupcakes.

Melt the semi-bitter chocolate in a bain-marie, add the butter bar and the cocoa and mix well.

In a small bowl, combine the flour, baking soda, and baking powder.

In another large bowl beat the eggs with an electric mixer . Add the sugar and 1 tablespoon of vanilla and continue whisking. Add the chocolate and flour mixture and continue beating.

Add the sour cream and beat until you have a thick homogeneous dough.

Divide the dough into the cupcakes to cover 2/3 of the paper (to avoid overflowing when cooking) and bake for 18-20 minutes or until a toothpick inserted comes out clean.

While the pastries are baked, mix the bitumen with an electric mixer , the remaining butter, the peanut butter, the icing sugar and 3/4 spoon of vanilla essence. Add the whipping cream and finish beating until you have a fluffy bitumen.

When the cupcakes are removed from the oven and allow them to cool. Then decorate with the bitumen with a pastry bag.