CHOCOLATE AND WHIPPED CREAM CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

1 1⁄2 cups (190 g) (6.7oz) flour

3⁄4 cup (70 g) (2.5oz) cacao

1 cup (220 g) (7.8oz) sugar

2 tsp baking powder

1⁄2 tsp salt

1 tsp vanilla extract

1⁄3 cup (50 g) (1.8oz) cornstarch

6.75 ounces (200 g) water

2.8 ounces (80 g) 70 percent chocolate

1 1⁄4 sticks (145 g) (5.1oz) margarine

FOR THE FILLING

Vegan cacao cream

FOR THE DECORTAION

1 1⁄2 cups (375 g) (13oz) vegetable cream

1⁄4 cup (55 g) (1.9oz) sugar

2.8 ounces (80 g) 70 percent chocolate

70 percent chocolate shortbread

NUTRITIONAL VALUES

Calories: 148kcal
Fat: 7.3g (1.4g S.Fat)
Carbs: 19.6g
Protein: 5.5g
Sugar: 89g
Sodium: 82mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, cacao, salt, and baking powder). In a separate bowl, combine the water and cornstarch. Melt the margarine and chocolate in a third bowl. Add the other two mixtures, as well as the vanilla, to the dry ingredients. Mix until the batter is smooth. Fill each cupcake liner halfway with batter. Bake at 355° F (180° C) for about 24 minutes, then set aside to cool for a couple of hours.

Melt the cacao cream in a microwave or double boiler to make the filling. Put it in a pastry bag fitted with a nozzle. Fill each cupcake with whipped cream after pricking it with a pastry bag.

To make the decoration, heat the vegetable cream and sugar in a small saucepan over low heat until it begins to boil. Pour the mixture into a mixing bowl and stir in the chocolate. Refrigerate the cream for 4 hours after it has been mixed until it is smooth and free of lumps. Whipped cream and chocolate shortbread should be used to decorate each cupcake.