Ingrédients
Poudre de cacao0.5 cup
Eau1 cup
Farine1.3 cup
Poudre à lever2 teaspoon
Sel0 pinch- Soft Butter0.5 cup
Sucre1 cup- Eggs2 pieces
Vanille2 teaspoon
Crème liquide200 grams
Chocolat blanc200 grams
Mesures
- 1
Dissolve the cocoa in a cup of boiling water and set aside to cool.
5 minutesMatériel requis:
Bol de mélange - 2
Beat the butter with the sugar until light and fluffy, then add the eggs one at a time while mixing, followed by the vanilla and mix well.
5 minutesMatériel requis:🍳Whisk - 3
In a separate bowl, mix the flour with the baking powder and salt, then add to the cake mixture and mix briefly at a low speed, then add the cup of dissolved cocoa and mix just until combined.
5 minutesMatériel requis:Bol de mélange - 4
Pour the mixture into paper cups and place them in a preheated oven at 375°F on the middle rack for 15 minutes.
15 minutesMatériel requis:
Four🍳Cupcake Cups - 5
Remove the cupcakes and place them on a rack to cool completely.
5 minutes - 6
To prepare the white chocolate ganache, place the liquid cream in a casserole over medium heat, and when it starts to boil, remove from heat and add the white chocolate, stirring well with a whisk to melt the chocolate.
5 minutesMatériel requis:
Cocotte🍳Whisk - 7
Let it cool, then place it in the refrigerator to set, stirring occasionally.
10 minutes - 8
Decorate the cupcakes with the ganache and serve.
5 minutes
Faits nutritionnels
Poudre de cacaopour 100gEaupour 100gFarinepour 100gPoudre à leverpour 100gSelpour 100gSucrepour 100gVanillepour 100gCrème liquidepour 100gChocolat blancpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.