Chocolate chip and coffee cream cupcakes

Publication date: 31-Mar-2021


Bake180°C for 22 minutes Ingredients:
  • 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
  • 3 eggs
  • 150 ml milk
  • Vanilla extract
For the cream
  • 300 g Nacional de Chocolates powdered Chantilly cream mix
  • 500 ml cold milk
  • 6 g Colcafe instant coffee
  • Preheat oven
  • 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.
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