administratorToday I’m sharing a recipe for delicious cupcakes featuring everyone’s favorite hazelnut chocolates.
The recipe is quite simple to make — just like most muffin or cupcake recipes. The Toffifee don’t play a starring role here; they’re just a tasty decoration and a little surprise hidden inside each cupcake.
Chocolate Toffifee Cupcakes
Ingredients:
Cupcakes:
100 g butter, at room temperature
50 g dark chocolate
130 g sugar
2 medium eggs
1 tsp baking powder
A pinch of salt
180 g flour
3 tbsp cocoa powder (for baking)
100 ml whole milk
12 Toffifee candies
Decorative Cream:
200 g dark chocolate
150 ml heavy cream
100 g butter, at room temperature
1 packet vanilla sugar
90 g powdered sugar
3 tbsp cocoa powder (for baking)
12 Toffifee candies
Instructions – Cupcakes:
Preheat the oven to 180°C (356°F) and line a muffin tin with paper liners.
In a medium bowl, melt the butter and dark chocolate together (using a double boiler or microwave at low heat). Let it cool slightly.
Add the sugar and beat until combined. Add the eggs one at a time, mixing well after each addition.
In a separate bowl, combine the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients and the milk to the chocolate mixture, mixing until smooth.
Using two spoons, fill each muffin liner halfway with the batter. Press one Toffifee candy into the center of each cupcake and cover with the remaining batter.
Bake for about 20 minutes. After baking the cupcakes, let them cool down.
Chocolate Cream:
Finely chop the dark chocolate and place it in a bowl.
Heat the cream in a small saucepan until it just begins to boil, then pour it over the chocolate. Let it sit for a few minutes, then stir until smooth. If the mixture is still warm, let it cool to room temperature.
In a separate bowl, beat the butter with the vanilla sugar until creamy. Sift the cocoa powder and powdered sugar. Gradually add the sifted sugar and cocoa, continuing to beat, then fold in the chocolate-cream mixture.
The frosting should be thick. If it’s too soft, chill it in the fridge for 10–15 minutes.
Fill a piping bag fitted with a wide tip (a star tip works well) and pipe the frosting onto the cupcakes in a spiral pattern, starting from the outside and moving inward.
