Almond Chocolate Cupcake

Almond Chocolate Cupcake




15 min


15 min




15 minutes


15 minutes


  • 1 cup sugar
  • 4 tablespoons butter
  • 1.5 cups flour
  • 1 packet baking powder
  • 2 eggs
  • 1 teaspoon vanilla
  • 80 grams of dark chocolate
  • 1 cup roasted almonds (for them)
  • 4 tablespoons chocolate cream (for them)

Key point

Whipping the butter is soft candies, helps fold the butter to remove doubled.

Cooking Advice

If you do not split cupcake cup, you can cook with papers in a bowl of heat-resistant glass.

How to make?

  1. Remove the butter from the fridge. Set the oven to 165 degrees.

  2. Beat the butter candies. Eliminate baking powder and another container.

  3. Stir in the butter, sugars whipping the eggs one at a time. Add flour and baking powder 2 at once.

  4. The last I add the chocolate bain-marie you cool slightly and stir to melt.

  5. Place the cupcake paper muffin split into the furnace vessel. Fill the containers with the scoop. Bake 10-15 minutes, checking with a toothpick help.

  6. Allow to cool for 10 minutes out of the oven and carefully crossing the funnel cake knife fill the middle of the cake with the help of removing chocolate cream spoon.

  7. Place the piece of cake that you remove the funnel-shaped and adorned with roasted almonds. That’s it, enjoy.

Service Advice

You can also decorate with a ball of ice cream and seasonal fruit.[wpurp-searchable-recipe]Almond Chocolate Cupcake – – – [/wpurp-searchable-recipe]


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