CHOCOLATE CUPCAKES
Recipe author: Marja Folcke
Chocolate cupcakes are one of those pastries that always fit. All year round, for everyday use as well as for parties!
INGREDIENTS
Chocolate cupcakes:
- 2 eggs
- 100 g butter
- 50 g Dark Chocolate
- 1 ½ dl Use Like Sugar
- 1 dl almond flour
- 1 dl potato flour
- 2-3 tbsp Chocolate drink
- 2 tsp baking powder
- 2-5 stevia drops vanilla
- 2 pcs Soft Toffee
Chocolate frosting:
- 120 g mascarpone
- 75 g Dark Chocolate
- 50 g butter
- 1/3 - ½ dl Use Like Sugar
- 1 tbsp strong coffee
METHOD:
Chocolate muffins:
Preheat the oven to 175 degrees. Melt the butter and add pieces of dark chocolate and stir to a smooth consistency. Mix the potato flour, almond flour, chocolate drink, baking powder and vanilla. Beat the eggs and sugar substitute with an electric whisk until fluffy. Mix the egg whip with the dry ingredients and then add the melted butter. Divide the batter into muffin tins. Divide each Soft Toffee into four pieces and press a piece into each muffin. Then pour some extra batter over the pressed pieces. Bake in the middle of the oven for about 15-18 minutes. Allow to cool.
Chocolate frosting:
Melt butter and chocolate gently together. Add mascarpone, cold coffee and Use Like Sugar and beat with an electric whisk until smooth. Spread or pipe the frosting. Top with small pieces of Soft Toffee!
