Equipment
- Double Boiler
- Mixing Bowl
- Whisk
- Hand Mixer
- Cupcake Tin w/ Liner
- Oven
- Freezing Bag
Ingredients
- 4.4 oz All-Purpose Flour
- 1/2 Sachet Baking Powder
- 4 Eggs
- 4.4 oz Granulated Sugar
- .88 oz Granulated Sugar
- 4.4 oz Butter
- 2.46 oz Cluizel Kayambe Noir 72% Dark Couverture Chocolate Mini Grammes®
Instructions
Dark Chocolate Cupcakes
- Melt 2.46 oz Cluizel Kayambe Noir 72% Dark Couverture Chocolate Mini Grammes® in a double boiler, add diced butter and mix. Add flour and baking powder and stir well.
- Whisk egg yolks and add 4.4 oz of sugar until blanched, and add to chocolate mix.
- Slowly whip egg whites until stiff, then increase speed and slowly add .88 oz of sugar in order to make egg whites firmer. Gently fold egg whites into chocolate mix, then pour into cupcake tray.
- Bake in the oven at 350 ℉ for 35 minutes. Leave to cool, then ice the top of the cupcakes with melted chocolate, and leave to harden.
- Then Enjoy!
Notes
Tip
If you wish to decorate your cupcakes with a white trim, make a hole in one angle of a freezing bag. Melt white chocolate (we recommend Michel Cluizel Kayambe Grand Ivoire) in a double boiler. Fill in the freezing bag and trace your decorations.