Preheat the oven to 170 ° degrees.
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| Ingredients to make crispy chocolate cupcakes: |
| 1 cup of sugar 1 and 1/2 cups of flour 1/2 teaspoon of sodium bicarbonate 1/2 teaspoon of yeast powder 1/2 teaspoon of salt 1/2 cup of bitter cocoa 1/2 Cup of hot water 170 gr of butter (butter) 2 large eggs (at room temperature) 1/2 tablespoon of vanilla essence 1/2 cup of natural yogurt (the recipe carries cream that I replaced as Sonia with yogurt) Para the coverage (2 cups) :: 225 gr of good quality black chocolate 1 cup thick cream | To decorate :: rizos de Chocolate Negro |
Ingredients to make crispy chocolate cupcakes:
2. In a bowl mix the bitter cocoa well with hot water and reserve.
3. In another large bowl mix the flour, baking soda, light dust and salt.
4. Salage and reserve.
5. melt the butter together with the sugar, stirring. Once the mixture to a container to follow the preparation with electric blender until it cools.
6. Once cold, add the eggs of one and vanilla while beating, the chocolate mixture and continue until all the ingredients are well incorporated.
7. Reduce speed and add the flour in two batches, alternating with the cream (or yogurt), serve too much so it does not lose air.
8. Fill the molds of the cupcakes up to 3/4 of their capacity.
9. Bake approximately 20 minutes. We check that they are cooked by clinging with a stick in the center. Once cold unmold them and decorate with the ganache cover, in this case with dulce de leche.
10. realization of chocolate ganache for coverage:
11. We cut the chocolate into pieces. Reserve.
12. Heat the cream (cream) in a cacerolite without boiling. We turn it over the chocolate and without mixing it, we wait for chocolate to melt.
13. carefully and once the chocolate has melted, we mix until it is soft and bright.
14. We take the refrigerator and mix again gently every 5 minutes until the chocolate starts to harden a little and clear its color. We can already cover the cupcakes.
