Chocolate Cupcakes

Fragrant chocolate muffins with orange peel, slices of almonds and dried cherries are sure to be your favorite treat for tea.

Chocolate Cupcakes
Chocolate Cupcakes
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Time: 
60 min.
Portions: 
10 pers.
Complexity: 
Medium
Type of kitchen: 
Cooking method : 
In the oven
Suitable for: 
Dessert

Ingredients

  • 5 eggs
  • 200 grams of dark chocolate (you can completely or half replace the milk chocolate)
  • 180 grams of sugar
  • 1 orange
  • 120 gr of flour
  • 100 gr of dried cherries
  • 100 gr of almonds
  • half a hour. baking powder
  • pinch of salt

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Recipe for cooking at home

  1. Wash the orange thoroughly in warm water, wipe dry and remove with a sharp knife a thin layer of peel. Grate it on a fine grater or cut it with a knife. Leave the peel to dry for at least half an hour, it is better to leave it for a day in a ventilated room.
  2. Almond pour boiling water for a couple of seconds, drain it and peel the peanuts (with light pressure they are easy from it slips out). Sift flour with a baking powder through a sieve in one bowl and stir.
  3. Dried cherries and almonds cut into small pieces. Chocolate to break into small pieces, folded into a small bowl and put it on a water bath. While stirring, heat the chocolate until it dissolves completely.
  4. Turn off the fire under the water bath and leave the bowl to cool. Squirrels are separated from the yolks and left in the freezer for a couple of minutes, and then rearranged to a refrigerator. Mix the yolks in one bowl and whip it with a mixer at high speed until it’s full.
  5. Slowly whisk yolks, pour sugar in a thin trickle and beat for another 5 minutes until a lush and light mass forms. Mix the sifted flour mix to the yolk cream, mix the homogeneous dough.
  6. Add crushed nuts, cherries, grated zest, melted chocolate and stir into the dough. Heat the oven to 180 ° C, roll the cupcake molds with butter and sprinkle with flour (you do not need to lubricate and sprinkle the silicone molds).
  7. Remove the cooled proteins from the refrigerator, add a pinch of salt and beat with a mixer (the nozzles must be clean) to stable peaks.
  8. Mix the beaten whites into a biscuit chocolate test and pour it over the molds approximately 2/3 of the volume. Bake the chocolate cakes until ready for about 35 minutes.
  9. Remove the molds from the baking tray and leave the items to cool for at least 5 minutes. Take the chocolate muffins out of the molds and serve them to the table. Have a nice tea!
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