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Recipe of Chocolate Cupcake Cream Filling
Recipe

Chocolate Cupcake Cream Filling

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Penguin type cupcake ideal for children, created by your own mom.
Learn more about Ziho Villagrán

Ingredients

12 portions
  • 1 stick butter, at room temperature
  • 3/4 cups cocoa powder
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoons salt
  • 1/2 teaspoons baking soda
  • 2 cups sugar
  • 3 eggs
  • 1 cup sour cream, at room temperature
  • chantilly cream, amount needed to fill and decorate
  • 1 can frosting, ready to decorate chocolate flavor

Preparation

Preheat oven to 180 degrees. Grease the muffin molds and sprinkle powdered cocoa.
In a bowl, combine the flour, cocoa, baking powder, baking soda and salt, set aside.
Beat the butter and the sugar until acremar, add the eggs one by one, beating well after each one until integrating perfectly. Add half of the flour mixture with the baking powder and beat at low speed, add the cup of cream and finally the rest of the flour, incorporate well, do not overbattle.
Divide the dough into the molds and bring to bake for 25 to 30 minutes. Allow to cool and unmold.
Once cold, with a small spoon make a small hole, reserve the bread cap. Proceed to fill with whipped cream and cover with the piece of bread. Cover with chocolate bitumen and decorate with whipped cream.

PRESENTATION

You can decorate to your liking or like these cupcakes in the shape of penguin spiral.

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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 USDA
Rate this tip
Ratings (2)
Mariana Lzcss
06/01/2014 10:27:16
A través de iOS Lo haré me encanta
Keren BM
28/02/2013 18:56:46
:D me super hiper mega encantaaaa..lo intentare

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