Maria Sanchez

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Maria Sanchez

Wet Chocolate Cupcake with Cheese Bitumen with Manjarblanco

Name: Wet Chocolate Cupcake with Cheese Bitumen with Manjarblanco
Prep time: 2400 min
Cook time: 2400 min
Yield: 30
Cuisine: Peruana
Ingredients: 1 kilo flour, without preparing; 1 kilo sugar; 8 eggs; 1 tablespoon white vinegar; 1 liter milk, cool; 450 milliliters vegetal oil; 25 grams baking soda; 25 grams baking soda; 180 grams cocoa; 1 teaspoon instant coffee; 500 grams powdered sugar, (for bitumen); 230 grams cream cheese, (for bitumen); 50 grams butter, (for bitumen); lemon drop, (for bitumen); whipped cream, (for bitumen); pisco, (for bitumen)

40h

Low

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Maria Sanchez

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This delicious wet chocolate cupcake with cheese bitumen and manjarblanco will fascinate you for its delicious consistency.

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Ingredients

30 portions

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Preparation

Preheat the oven to medium temperature. Add the tablespoon of vinegar to the milk, let the milk be cut.

Beat eggs, cut milk, sugar and oil in a bowl.

In another bowl sift the dry ingredients (flour, cocoa, baking powder, baking soda, instant coffee) three times.

In the bowl of step 2, add all the dry ingredients at once. Mix it up to incorporate everything.

Pour it in the pirotines halfway, bake it with a medium bake for 30 to 40 minutes depending on the type of oven.

For the bitumen: In a bowl beat the cream cheese. Then add butter, powdered sugar, lemon drops and vanilla. Take it to the refrigerator for half an hour.

In another bowl, beat the chantilly and add the manjarblanco to taste along with a glass of pisco and continue beating.

In the bowl of step 6, add that from step 7.

Take a sleeve and decorate the cupcakes.