Chocolate chip and coffee cream cupcakes
Publication date: 31-Mar-2021
Bake180°C for 22 minutes
120 g Nacional de Chocolates chocolate chips
210 g flour
200 g powdered sugar
6 g baking powder
1 g salt
110 g unsalted butter
150 ml milk
For the cream
300 g Nacional de Chocolates powdered Chantilly cream mix
500 ml cold milk
6 g Colcafe instant coffee
In a bowl or blender, mix the flour, baking powder, powdered sugar, salt and butter with a spatula
In another bowl, beat the eggs, milk and vanilla
Add this mix slowly to the dry ingredients while continuing to beat the mix. Add the chips. Floured.
Beat until you get a smooth mixture without overdoing it.
Place cupcake wrapper in the molds, fill up to ¾ put in the oven, let cool and reserve
For the coffee cream
Dissolve the coffee in the cold milk and mix with the powdered Chantilly cream. Beat until firm.
Decorate using a piping bag and curly nozzle.
Strawberry jam and Chantilly Genovese
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