Chocolate cupcakes with almonds

chocolate cupcakes with almonds chocolate cupcakes with almonds chocolate cupcakes with almonds cupcakes with white chocolate
  • makes 12 cupcakes with a diameter of 5 cm

Chocolate cupcakes with almonds and dark beer, covered with white chocolate topping.

Ingredients

  • 80 g unsalted butter (melted)
  • 175 ml brown sugar
  • 50 ml powdered sugar ( icing sugar)
  • 1 egg
  • 250 ml plain flour
  • 100 ml cocoa powder
  • 1 vanilla powder
  • 1/3 coffee spoon baking soda
  • 1/8 coffee spoon salt
  • 125 ml dark beer ( Guinness or another good quality dark beer)
  • 100 ml sour cream or yogurt ( without sugar)
  • 50 g hazelnut / almond or a combination of both (raw, peeled, crushed)
  • 100 g white chocolate
  • 2 tablespoons heavy cream

Instructions

  • In a large bowl, put dry ingredients (sifted flour, baking soda, salt and vanilla) -(mixture 1).
    chocolate cupcakes with almonds and beer
  • Place a saucepan over medium heat. Put the diced butter in and wait a minute until it melds. Add sugar, cocoa powder and beer, mix with an egg beater or silicone spatula until combined. Turn off the heat, set the pan aside to let it cool (to become warm, but not hot) - (mixture 2)
  • Add (mixture 2) into (mixture 1) and mix with hand egg beater just until uniform mixture is formed , don’t overmix. In a small bowl, beat eggs and sour cream (or yogurt) - (mixture 3) and pour into the large bowl.
    chocolate cupcakes
  • Add crushed nuts (hazelnuts, almonds) and mix again.
    chocolate cupcakes
  • Preheat oven to 180 degrees. Scoop batter into the prepared muffin moulds. For better presentation put paper muffin cups inside the moulds. Bake on the middle rack of the oven for 20 to 25 minutes (Depending on the size and type of oven, the baking time can vary, so check periodically). You can check with a toothpick. Put a toothpick into the muffin and if it comes out clean the muffin is done.
    chocolate muffins
  • Remove the muffins from the oven and let them cool.
  • Combine cream and chocolate, chopped into small pieces in a small saucepan over low heat. Stir occasionally until cream completely. Assemble the cakes. Garnish cheesecake with grated chocolate. Store at room temperature in some kind of box or container.
    chocolate cupcakes

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