Description
Option cupcakes with little dough and lots of toppings. The dough delicate, airy with a rich chocolate flavor and cream reminiscent of peanut butter, the taste is very bright walnut, made on the basis of milk, butter, and white chocolate. All in combination provides an unmatched treat for a Cup of tea, treat yourself and loved ones in a winter Saturday night.
Ingredients
-
Margarine
150 g
-
Sugar
150 g
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Flour
1 cup
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Dark chocolate
50 g
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Cocoa powder
2 tsp
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Vanilla
-
Chicken egg
1 piece
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Leavening agent
2 tsp
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Yogurt
125 g
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Milk
200 ml
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Butter
100 g
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Nuts
100 g
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Chocolate milk
70 g
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Sugar
2 Tbsp
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Flour
2 Tbsp
Cooking
dark chocolate to grate on a fine grater. margarine beat well with sugar. Add the egg and whisk.
Add the yogurt, vanilla, mix well.
Add the cocoa, grated chocolate, flour with baking powder. Mix well.
Molds lubricated, put the dough on 2/3 of the height and bake at 180 C for 25-30 minutes. The finished muffins to cool.
For cream milk, 2 tbsp sugar, vanilla and nuts put on fire, bring to boil and boil about 3 minutes.
White chocolate to grate or chop with a knife. Milk remove from heat and immediately add chocolate, stir to chocolate is melted. Cool.
Softened butter whipped to a light white cream, and 4-5 receptions to introduce the milk mixture.
Then pour 1.5-2 tbsp of flour and yet again put on a slow fire.
Stirring constantly with a spatula to bring to the state, when it is slightly thicken and will lag behind the walls of the cookware. Cream to sue.
Knife on top of the cupcakes cut small circles, to remove the cap and with a spoon take out a little crumb. Cut neatly inside the dough tender and the top crust crispy, if hard to push, the cupcake could collapse.
Inside cupcakes to impose a cream,
from the top to cover the cut lid. Remove muffins for 1-2 hours in the refrigerator. If desired, sprinkle with powdered sugar.
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