🍰 Creamy Chocolate Cupcakes with Mint Garnish

Name: Creamy Chocolate Cupcakes with Mint Garnish
Total time: 30 min
Yield: 4 servings
Ingredients: 50 ml Milk; 1 Egg; 80 g Sugar; 80 ml Vegetable oil; 125 g Yogurt (3.5 % fat); 100 g Dark chocolate (at least 60 % cocoa); 220 g Flour; 2 tsp Baking powder; 0.5 tsp Baking soda; 1 pinch Salt; 2 tbsp Cocoa powder; 250 ml Whipping cream (at least 30 % fat content); 100 g dark chocolate (60 % cocoa); 6 sprigs peppermint or lemon balm (as long as possible)

319 kcal · 30 min · 4 servings

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Ingredients

50 ml Milk
1 Egg
80 g Sugar
80 ml Vegetable oil
125 g Yogurt (3.5 % fat)
100 g Dark chocolate (at least 60 % cocoa)
220 g Flour
2 tsp Baking powder
0.5 tsp Baking soda
1 pinch Salt
2 tbsp Cocoa powder
250 ml Whipping cream (at least 30 % fat content)
100 g dark chocolate (60 % cocoa)
6 sprigs peppermint or lemon balm (as long as possible)

Instructions

1. Finely chop the chocolate.
2. Melt the chopped chocolate in 50 milliliters of cream.
3. Pour the remaining cream into the chocolate mixture.
4. Chill the mixture in the fridge until completely cold (ideally overnight).
5. Preheat the oven to 180 degrees Celsius fan-forced.
6. Place the paper liners into the muffin tin wells.
7. Whisk milk, egg, sugar, vegetable oil, and yogurt together in a bowl.
8. Coarsely chop the chocolate.
9. Melt the coarse chocolate over a hot but not boiling water bath (a bowl over a pot of hot water).
10. Remove the bowl with chocolate from the heat.
11. Stir the melted chocolate into the milk-egg mixture.
12. In a separate bowl, mix flour, baking powder, baking soda, a pinch of salt, and cocoa powder.
13. Quickly stir the liquid chocolate mixture into the flour mixture.
14. Stir until everything is moistly combined.
15. Fill the batter into the liners.
16. Bake the cupcakes on the middle rack in the oven.
17. Line a vase with tissue paper.
18. Whip the chilled chocolate cream using a hand mixer until it is firm.
19. Fill the whipped cream into a piping bag fitted with a star tip (number 12).
20. Pipe the cream in a circular motion onto the cooled cupcakes.
21. Stick each cupcake onto a wooden skewer.
22. Place the skewers with cupcakes into the vase.
23. Arrange the peppermint sprigs between the cupcakes.
24. Serve the cupcakes as soon as possible.

Nutrition per serving

kcal: 319
Protein: 6 g · Fett/Fat: 19 g · Carbs: 31 g