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These unique cupcakes are going to enchant you, as they are a novel version of a cake filled with jam and cream, covered in chocolate. Their flavor is unmatched and they are very easy to make.
1 1/2 cups bittersweet chocolate, melted, for the ganache
3/4 cups whipping cream, hot, for the ganache, 180 ml
2 tablespoons butter, soft, for the ganache, 30 g
1 cup Strawberry jam, to fill
enough chocolate sprinkles, to decorate
Preparation
In a blender with a balloon, beat the egg with the sugar on medium speed until fluffy and doubled in size; reduce the speed to the minimum and pour the butter in the form of a thread until it is completely 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 1 minute more.
Pour the mixture into the saucers until they fill ¾ parts of its capacity and bake for 20 min. Let cool and reserve.
For the ganache, mix the melted chocolate with the hot whipping cream and add butter, mix perfectly and reserve at room temperature. Note: it is important to keep the ganache liquid in texture, but not hot.
Make a hole in the center of the cupcakes and fill with jam; Place the whipped cream in a sleeve and cover the cupcakes in an ice cream topper; freeze for 10 minutes. Cover with the ganache, add the chocolate chips and chill again for 3 minutes and enjoy.
PRESENTATION
Top with chocolate ganache and sprinkles.
TIPS
Use a coffee spoon and make the hole for the cupcakes to fill.
It is important that the whipped cream on the cupcake is very cold, but not frozen.
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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)
Cynthia Torres Galdamez
26/11/2020 17:23:16
No debe rico 🤮
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