Mini Chocolate Cupcakes 迷你巧克力小蛋糕
These Mini Chocolate Cupcakes are delicious and fragrant. These cupcakes filled with a piece of chocolate in the centre is very simple to make. The chocolate melted once it’s baked and you can feel and taste the wonderful bite of the small cake. No electric cake mixer is required but simply stir the mixture with a hand whisk all the way through. Fill the batter in a piping bag and store it inside the freezer for about 20 minutes to thicken. Then pipe half of the batter into the mini cupcake liners and top with chocolate pieces and cover up with remaining batter. Sprinkle some chopped walnuts or chocolate chips on top and bring to bake for about 15 minutes and you’re done. Definitely a great treat for Christmas season!
Mini Chocolate Cupcakes ~ definitely a great treat for Christmas season!
Mini Chocolate Cupcakes
Ingredients
- 45 g butter
- 1 large egg
- 35 g caster sugar
- 1.5 tsp honey
- 1/2 tsp vanilla extract
- 1 tbsp dairy whipping cream or milk
- 40 g cake flour/plain flour
- 1.5 tsp Valrhona cocoa powder
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- semi-sweet chocolate chopped half
- chopped walnuts or chocolate chips for topping
Instructions
-
Melt butter under a double boiler and set aside.
-
In a bowl, stir egg, sugar, vanilla, whipping cream and honey together with a hand whisk till just combined.
-
Mix flours together in a bowl, then sift into the egg mixture and stir gently until no streaks of flour can be seen. Pour in melted butter (lukewarm) and stir mixture till combined (do not overmix).
-
Pour batter into piping bag and tighten with a clip. Store the bag in the freezer for about 20 minutes till mixture slightly thickened.
-
Chop semi-chocolate to small pieces (I used bitter chocolate).
-
Pipe half of the batter into mini paper cups and place a piece （or two) of chocolate on top, then top with the remaining batter to 80 percent full. Lastly sprinkle some chop walnuts (or chocolate chips) on top.
-
Bake in the preheated oven (middle rack) at 180 degrees C for about 12-15 minutes.
Nutrition
- 45克 牛油
- 1个 大鸡蛋
- 35克 细砂糖
- 1.5茶匙 蜂蜜
- 1/2茶匙 香草香精
- 1汤匙 动物性奶油或牛奶
-
40克 低筋面粉
-
1.5汤匙 法芙娜可可粉
-
3/4茶匙 泡打粉
-
1/2茶匙 苏打粉
- 半甜巧克力 （切半或适量）
- 核桃碎，适量撒面 （或巧克力粒）
做法：
- 将牛油隔水加热融化，待用。
- 鸡蛋，砂糖，香精，动物性奶油及蜂蜜，用手动打蛋器搅拌均匀，不需要打发。
- 将粉类混合均匀，然后过筛到入蛋液中。. 搅拌至没有干粉状态即可，不要过度搅拌。. 倒入融化后的牛油（还有一点微温）， 搅拌均匀即可。
- 蛋糕糊倒入裱花袋中，用夹子夹住袋口，放入冰格处20分钟至浓稠。
- 将半甜巧克力切小块 （我用苦巧克力）。
- 从冰格处取出巧克力面糊，挤入迷你纸杯子中，先挤入一拌，然后放上巧克力快（1-2块），再把巧克力面糊挤上至8分满。 最后撒上适量的核桃碎即可（也可以加巧克力粒）
- 放入预热好的烤箱，中层，180度，烤约12-15分钟左右即可。
- 食谱来至于这里 （食谱稍微更改过）
Source: https://www.anncoojournal.com/mini-chocolate-cupcakes/
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