Chocolate Cupcakes

Chocolate Cupcakes

Recipe by @thefoodstylingmx

Ingredients

40g cocoa powder

1/4 tsp. kosher salt

1/3 assembly fruit

2 eggs

48g almond flour

18g finely ground golden flaxseed flour

8g coconut flour

1 teaspoon baking powder

1/4 teaspoon xanthan gum

56g unsalted butter

Preparation

1. Preheat the oven to 180º. Line a muffin tin. Reserve.
2. Add almond flour, flaxseed flour, coconut flour, baking powder, and Xanthan gum to a medium bowl. Beat until well combined, set aside.
3. Mix butter, heavy cream, cocoa powder and salt in a large heatproof bowl. Melt over a water bath, whisking constantly (or use the microwave in small bursts). Remove from heat and let the mixture cool slightly.
4. Add the sweetener and one egg at a time, beating well after each until incorporated. The texture should appear smooth and thick.
5. Add flour mixture, beating vigorously until completely mixed (about one minute). Divide the batter into the muffin pan.
6. Bake for 14-17 minutes, or until a toothpick inserted comes out clean.
7. Let cool for 15 minutes.

For the chocolate glaze

1. Melt the chocolate in a cult bar.

For the filling

1. Add butter, sweetener and salt to a bowl and beat for 6-9 minutes until light and fluffy. Mix in vanilla extract.

To assemble them

1. Make your chocolate cupcakes. Let them cool.
2. When they are completely cool, make a hole in the bottom of the cupcake and put the filling inside the cupcake.
3. Put back the piece of bread you took out.
4. Melt your chocolate bar and dip your cupcake on top.
5. Wait for the chocolate to dry.
6. With the filling, decorate your penguins on the top.

Enjoy #CultMoment