The perfect chocolate cupcakes for a Christmas snack
Chocolate cupcakes can be a great option to place on the Christmas table to decorate and taste during the holidays. This is also very easy to make, and you can do it in a very short time, so it is perfect if you are very busy preparing meals.
Next, we will explain how to make them in a simple way, and we offer you some recommendations to make them perfect.
Chocolate cupcake ingredients
For the biscuit
120 grams of unsalted butter
120 grams of normal white sugar
2 Eggs L
40 grams of honey or molasses
120 grams of all-purpose wheat flour (without baking powder or added chemical yeast)
35 grams of unsweetened cocoa powder
1 and ½ teaspoons Baking powder or baking powder
120 milliliters of whipping cream with between 35% and 20% of MG
60 grams of chopped toasted almonds
For the chocolate buttercream
250 grams of unsalted butter
240 grams of icing sugar
125 grams of Chocolate Toblerone
15 grams of unsweetened cocoa powder
For decoration (optional)
Sprinkles, sugar or chocolate figures
Steps for making the Christmas chocolate cupcake
Note: We will divide the process into several phases according to the elaboration process to be executed.
Preparation of the biscuit
The first thing you should do is chop the almonds to add them to the dough. You can do it with a cutting board and a knife and cut into sizes that you see fit. Reserve in a bowl.
In a separate bowl, place the unsalted butter and sugar and beat on medium speed for about 5 minutes or until the mixture is creamier. It is very important that when you do this step, the butter is not cold.
When the sugar is well integrated, add the eggs, but first mix them a little with a fork and add half of the beaten eggs, that is to say that a single egg will be added when it is well known, add the remaining beaten egg.
When all these ingredients are well incorporated add the honey.
Beat again to incorporate everything and then, with the help of a strainer, add the flour, cocoa and baking powder or chemical yeast, sifting.
Once this is done, mix by hand for a while before starting the mixer to prevent all these dry ingredients from flying when you turn on the mixer now.
Turn the mixer on low speed and add the cream at room temperature little by little.
When you notice that the dough has a homogeneous texture, add the almonds that you had previously chopped and beat with the spatula.
Prepare and bake the biscuits
Once you have the dough ready to bake, prepare the cupcake tray with the capsules that you are going to use.
Distribute the mass of the biscuits, and you can help yourself with an ice cream rationer or a spoon and add a tablespoon in each capsule.
Once you have the tray ready, take the oven preheated to 180 degrees Celsius, preferably with heat up and down and without a fan. Bake for 18 to 20 minutes. Remember not to spend time baking so that your cupcakes are juicy.
Poke the cupcakes in the center with a toothpick to check that they are really done inside. If you go without a table it will be ready. Once you have the cupcakes ready, remove the tray from the oven and let it rest at room temperature for 5 minutes.
After the resting time has passed, you can remove the cupcakes from the tray.
Making the chocolate buttercream
Start by chopping the Toblerone chocolate a bit and melt it, either in the microwave, in 30-second batches or on low heat. It is advisable to stir it from time to time so that the chocolate does not burn.
When the chocolate is completely melted, let it rest at room temperature, while you continue with the cream.
Place the butter in a bowl and beat on medium-high speed for 5 minutes.
With the help of a strainer add the icing sugar and the unsweetened cocoa powder. Then, add these ingredients a bit by hand before starting the mixer.
Turn on the mixer and mix on medium-high speed for about 3 minutes. Then, with the mixer on medium speed, add the chocolate at the point where it is no longer hot.
Beat the cream with the chocolate for a couple of minutes and after the whipping time you will have the buttercream.
Decorating the cupcakes
Place the chocolate buttercream in a pastry bag and put a star tip on it.
Make rosettes on each cupcake, but the size and shape will be to your liking.
If you like and optionally, you can place the Sprinkles or sugar or chocolate figures on each rosette to decorate. This will add a more festive touch, and they will be perfect for decorating the holiday table.
Place the cupcakes on a tray where you are going to serve and place it on the table.
Recommendations and variations
Sprinkle some chopped almonds over the cupcakes to decorate.
If you like, to decorate you can place small decorated gingerbread cookies.
Feel free to use Christmas mints or chocolate cookie sticks, as these will make a great decoration.
You can sprinkle edible glitter over the cupcakes to add a more festive touch to each one.
Remember, when mixing each of the ingredients, they must be at room temperature so that it is easier to integrate them with the rest of the ingredients.
If the cupcakes won't be eaten by kids, you can add a little coffee liqueur to the cake mix for a more interesting and delicious touch.
Use any Christmas fondant topper for decoration.
Christmas chocolate cupcakes are a delicious and smooth dessert that will be perfect not only to decorate, but to enjoy at any holiday party. That is why we urge you to try to make this recipe and share it on your social networks.