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3/4 cups unsalted butter, is equivalent to one and a half bars at room temperature
2 cups flour
1 teaspoon baking soda
3/4 teaspoons salt
1 1/3 cups sugar
3 eggs, at room temperature
1 1/2 teaspoons vanilla extract
1 cup milk, to make the buttermilk
140 grams bittersweet chocolate, melted
3 egg yolks
1 can evaporated milk
1 1/4 cups brown sugar
1 1/2 bars unsalted butter, cut into pieces at room temperature
1 teaspoon liquid vanilla
1/4 teaspoons salt
200 grams grated sweet coconut
1 1/2 cups walnut, Toasted, chopped
Preparation
Preheat the oven to 350 F or 180 degrees.
Grease a mold of cupcakes and flour.
Mix the flour, baking powder and salt.
With an electric mixer at medium speed, add the butter and add the sugar until it is pale and fluffy.
Add the eggs one at a time to the blender , beating well and making sure to lower what sticks to the sides. Add the vanilla extract.
Add the flour mixture in three parts, alternating with the milk with lemon droplets. (A little flour, then a little milk, and so on).
Add the melted chocolate to the mixture. (You can melt the chocolate in the microwave by opening the micro every 30 seconds to stir, making sure it does not burn).
Divide the mixture between the cupcakes and fill 3/4 each.
Bake for 20 minutes or until the cupcakes are cooked (you can put a toothpick to ensure it comes out clean, this indicates that they are ready).
Meanwhile, prepare the bitumen. In a hot pot the egg yolks, evaporated milk, brown sugar and butter over medium heat. Stir constantly until it thickens, about 10 minutes.
Add vanilla, salt, coconut and nuts to the cream. Stir thoroughly and place on top of the cupcakes.
TIPS
They leave 24 cupcakes.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by
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Ratings(1)
Susana Rayas
06/03/2013 21:36:36
Deliciosos
Que ricos!
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