GERMAN CHOCOLATE CUPCAKES
SERVES 12 CUPCAKES
FOR THE CUPCAKES
1 3⁄4 cups (230 g) (8.1oz) flour
1 cup (70 g) (2.5oz) cacao
1 cup (220 g) (7.8oz) sugar
2 tsp baking powder
1⁄2 tsp baking soda
1⁄2 tsp salt
1 tsp vanilla extract
6.5 ounces (220 g) soy milk
1⁄2 cup (100 g) (3.5oz) sunflower oil
FOR THE FILLING
1 cup (200 g) (7.1oz) brown sugar
1 cup (200 g) (7.1oz) vegetable cream
1⁄4 stick (30 g) (1.1oz) margarine
5 ounces (140 g) grated coconut
1 1⁄3 cups (200 g) (7.1oz) walnuts
FOR THE DECORATIONS
3⁄4 cup (200 g) (7.1oz) vegetable cream
7 ounces (200 g) (7.1oz) 70 percent chocolate
3⁄4 cup (200 g) (7.1oz) vegetable whipping cream to place on top
NUTRITIONAL VALUES
Calories: 353kcal
Fat: 22.5g (4.4g S.Fat)
Carbs: 42.4g
Protein: 4.2g
Sugar: 22.7g
Sodium: 188mg
METHOD
Combine all dry ingredients in a mixing bowl (flour, sugar, cacao, baking soda, salt, and baking powder). Combine the soy milk, oil, and vanilla extract in a mixing bowl. Whip the mixture with a wire whisk. Fill each cupcake liner halfway with batter.
Bake at 355° F (180° C) for about 24 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Keep in a cool place for at least 8 hours.
To begin making the filling, finely chop the walnuts with a knife. Make a dry paste with the cream, brown sugar, margarine, coconut, and chopped walnuts. Refrigerate it for at least 2 hours. Cut the cupcakes in half horizontally and spread the filling inside. Refrigerate for one hour after joining both sides.
Boil 3/4 cup (200 g) cream to decorate the cupcakes. Pour the hot cream over the chocolate in a mixing bowl. To make a smooth ganache, whisk all of the ingredients together. Whip the remaining 3/4 cup (200 g) cream and fold it into the ganache until it has the consistency of mousse. Form a quenelle of creamy chocolate mousse with a hot spoon and place it on top of each cupcake.
Bake at 355° F (180° C) for about 24 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Keep in a cool place for at least 8 hours.
To begin making the filling, finely chop the walnuts with a knife. Make a dry paste with the cream, brown sugar, margarine, coconut, and chopped walnuts. Refrigerate it for at least 2 hours. Cut the cupcakes in half horizontally and spread the filling inside. Refrigerate for one hour after joining both sides.
Boil 3/4 cup (200 g) cream to decorate the cupcakes. Pour the hot cream over the chocolate in a mixing bowl. To make a smooth ganache, whisk all of the ingredients together. Whip the remaining 3/4 cup (200 g) cream and fold it into the ganache until it has the consistency of mousse. Form a quenelle of creamy chocolate mousse with a hot spoon and place it on top of each cupcake.
