Cupcakes&Muffins

Dark chocolate cupcakes with berries

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This is a very simple recipe, but I am already learning that it is one of the ones you like to do the most. The chocolate cake has a very intense cocoa flavor and it has black chocolate chips to give it an even more chocolatey touch. The cream in this case is much lighter than a buttercream, it is simply whipped cream and mascarpone with very little sugar because that is how I like it. And because it is very good in combination with chocolate and red fruits, avoiding that an excessive sweetness dominates over the flavor of the rest of the ingredients.

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One day I shared a picture of these cupcakes in Instagram and they generated a lot of interest, even several people asked me for the recipe. I try to please you in everything I can. I always take a little while to do it, but I think that in the end I always end up posting what you ask me!

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And now you’re going to forgive me for what I’m going to do, but this post is a scientific experiment. The other day I talked to Marc about this and today I want to put it into practice. And this will confirm my theory that almost nobody reads my post. Let’s see how many of you realize! Leave me comments if you do;) I apologize in advance, I’ll tell you a bit more about all this absurdity in the next post.

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Sweet dreams,

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Dark chocolate cupcakes with berries

Imprimir Receta
Raciones:: 12 Tiempo de Preparación:: 20 min. Total: 40 min
Dificultad:

Ingredientes

  • CUPCAKES:
  • 190 g flour
  • 100 g pure cocoa powder
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 250 g sugar
  • 180 ml sour cream
  • 120 ml of espresso coffee
  • 60 ml vegetable oil
  • 1 tsp vanilla extract
  • 60 g chocolate chips
  • CREAM:
  • 250 g mascarpone
  • 200 ml of very cold whipping cream
  • 30 g icing sugar
  • Fresh berries to decorate

Instrucciones

1

Preheat the oven to 170ºC. Prepare a tray for cupcakes with 12 paper cups.

2

Sift the flour with the cocoa, the baking powder and the salt in a bowl.

3

In another bowl mix the eggs with the sugar, the oil and the vanilla extract. Incorporate half of the flour mixture and mix until it has been integrated. Add the sour cream and coffee mixing until they are integrated. Add the other half of the flour mixture and mix just until there are no lumps. To finish, add the chocolate chips mixing slightly so that they are distributed.

4

Fill the paper cups only up to 3/4 of their capacity. Bake for about 20 - 22 minutes. Let to cool on a rack.

5

To prepare the cream, wisk the mascarpone with the sugar for about 30 seconds. Add the whipping cream and wisk at high speed for about 2 minutes, until the cream thickens.

6

Fill in a pastry bag with star nozzle. Decorate the cupcakes and finally place the berries on top of the cream.

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