← All recipes

🍰 Festive Chocolate Cupcakes

388 kcal · 30 min · 4 servings

Ingredients

• 100 g whole wheat flour
• 100 g flour
• 50 g finely ground, peeled hazelnuts
• 2 tbsp cocoa powder
• 1 tsp cinnamon
• 2 tsp baking powder
• 0.5 tsp baking soda
• 100 g sugar
• 120 g melted butter (cooled)
• 100 ml milk
• 2 eggs
• 12 paper liners (gold)
• 1 muffin baking tray (with 12 indentations)
• 0.125 l milk
• 1 tbsp cornstarch
• 1 egg yolk
• 1 level tbsp dark cocoa powder
• 200 g butter (room temperature)
• 75 g powdered sugar

Instructions

1. 1. Place the paper liners into the muffin tin.
2. 2. Preheat the oven to 180 degrees Celsius using top and bottom heat.
3. 3. Combine the whole grain flour with the regular flour in a bowl.
4. 4. Add the nuts, cocoa powder, cinnamon, baking powder, and baking soda to the flour mixture.
5. 5. Mix the dry ingredients thoroughly together.
6. 6. Lightly whisk the eggs in a separate bowl.
7. 7. Add the sugar to the egg mixture.
8. 8. Stir the melted butter into the egg and sugar mixture.
9. 9. Add the flour mixture to the egg mixture quickly.
10. 10. Stir everything briefly until just combined.
11. 11. Add some milk if necessary.
12. 12. Adjust the consistency so that the batter tears easily from the spoon.
13. 13. Fill the batter into the paper liners.
14. 14. Place the tray on the middle rack in the preheated oven.
15. 15. Bake the cupcakes for 25 to 30 minutes.
16. 16. Perform the toothpick test to check for doneness.
17. 17. Remove the cupcakes from the oven.
18. 18. Take the muffins out of the tin.
19. 19. Let them cool on a wire rack.
20. 20. Whisk the cornstarch with cocoa powder and the egg yolk.
21. 21. Stir the milk into the cornstarch and cocoa mixture.
22. 22. Heat the mixture over low heat while stirring constantly.
23. 23. Do not boil the mixture, just let it thicken.
24. 24. Let the pudding mixture cool down.
25. 25. Stir the pudding mixture occasionally to prevent a skin from forming.
26. 26. Beat the butter until fluffy.
27. 27. Gradually stir the powdered sugar into the butter.
28. 28. Add the cooled pudding to the buttercream spoonful by spoonful.
29. 29. Stir the pudding well into the buttercream.
30. 30. Fill the chocolate buttercream into a piping bag.
31. 31. Use a star tip for the piping bag.
32. 32. Pipe the cream onto the cooled muffins.
33. 33. Place the cupcakes in the refrigerator.
34. 34. Let the buttercream set firm.

Nutrition per serving

• kcal: 388
• Protein: 6 g · Fett/Fat: 28 g · Carbs: 29 g