Few recipes have the malleable amount like the cupcakes. Because you get individual servings, this treat can be made to last for an afternoon, a week, or even multiple party guests, just keep an eye on the measurements. So, to put this theory to the test, how about we try a cupcakes chocolate with italian meringue? Sophisticated, yet easy to make, this one cupcakes exists thanks to the baker Bruna Rabelo and trying to reproduce it is mandatory because it’s delicious! Watch step by step:
Italian Meringue Chocolate Cupcake Recipe:
Preparation time:
40 minutes
Performance:
20 cupcakes
Difficulty level:
easy
Pasta ingredients:
- 70 g of cocoa
- 110 g of cane sugar
- 300 g of filtered coffee
- 120 g of unsalted butter
- 50 g of oil
- 240 g of refined sugar
- 150 g of eggs (on average 3 medium eggs)
- 240 g of soft wheat flour
- 4 g of baking soda
- 3 g of salt
Italian meringue
- 150 g of sugar
- 60 g of water
- 70 g of egg whites
- 15 g of vanilla paste
- Lemon juice drops (optional)
ganache
- 100 g of milk chocolate
- 100 g of cream
Method of preparation:
- Put the strained coffee and a part of the cane sugar in a pan, bring to the heat until all the sugar has dissolved.
- In the planetary mixer, beat all the dry ingredients with the butter until it turns into a flour, then add all the liquid ingredients and beat until a homogeneous mixture is obtained.
- Put the dough into the moulds cupcakes and bake at 180 degrees for about 17 minutes.
- After it is ready and cool, put the filling of your choice.
- To make the Italian meringue, first put the sugar and water in a saucepan, mix before lighting the fire and heat until it reaches a temperature of 112 degrees.
- Beat the egg whites in the planetary mixer, and add the syrup little by little in the corner of the planetary mixer, while beating, add the vanilla paste and whisk it until it reaches the tip of the meringue.
- Now put it in a piping bag and decorate yours cupcakes.
- To finish, prepare the ganache to decorate, just melt the chocolate in the microwave and mix it with the cream until you get a homogeneous mixture.
- After cupcakes stuffed, finished with the meringue, use a pastry bag and place the ganache on top of the meringue.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
