Chocolate and Coffee Cupcake (Created by Beverley Dunkley – Head of CHOCOLATE ACADEMY™ centre United Kingdom & Julie Sharp - Technical and development Chef - CHOCOLATE ACADEMY™ centre United Kingdom)
200 g brown caster sugar
|200 g whole eggs||
Add gradually to creamed margarine and sugar with a little sieved flour.
25 g Callebaut® cocoa powder CP
Fold in remaining dry ingredients.
2 tbsp boiling water
Dissolve together and cool.
Add to cake mixture.
|Pipe into 20 cupcake cases.|
Bake 20-25min. at 180°C.
Leave to cool.
Tip: To keep the chocolate cupcake moist, soak the top of the
cake with stock syrup (50% sugar and water boiled together), which
can be flavoured with coffee or
Tia Maria. Pipe a bulb of aerated Moccha Tintoretto in the centre and 5 to 6 smaller bulbs around the edge of each cupcake using a plain nozzle. Position a Callebaut® Dark Chocolate Shaving (ref: CHD-SV-8-W43) on top of each cupcake at an angle. Sprinkle with additional shavings.