Cupcakes: Chocolate canache with chili

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
4 1
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 12
  • 275 g Flour
  • 3 TSP Baking Powder
  • 1 egg (size M)
  • 150 g Sugar
  • 1 pinch Salt
  • 1 package Vanillin sugar
  • 125 g soft butter
  • 250 ml Buttermilk
  • 2 red chillies
  • 250 g Whipped cream
  • 250 g Dark chocolate coating
  • 12 Paper baking cups

Directions

  1. 1

    Mix flour and baking powder. Whisk the egg. Stir in sugar, salt, vanilla sugar, butter and buttermilk. Carefully fold in the flour mixture. Line the hollows of a muffin tray (12 hollows) with paper cups and spread the dough in them

  2. 2

    Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Let muffins rest for about 5 minutes. Carefully remove from the tray. Let them cool down

  3. 3

    Wash and clean the chillies. Halve 1 chilli pepper lengthwise, remove seeds and finely dice the flesh. Cut remaining chilli pepper into fine rings. Remove seeds. Bring cream and chilli cubes to the boil in a saucepan. Finely chop the chocolate coating, stir in until a smooth canache is formed. Chill for about 30 minutes until the canache begins to firm up. Stir with the whisk of the hand mixer for 10-20 seconds until creamy. Pour the canache into a piping bag with a large star-shaped spout and squirt as tuffs onto the cupcakes. Decorate with chili rings

  4. 4

    Waiting time approx. 45 minutes

Nutrition Facts

KCAL
400 kcal
CARBS
42 g
FATS
23 g
PROTEINS
5 g