Usuba
Chocolate Cupcakes with Cherry and Buttercream
Tender chocolate mini cupcakes with airy buttercream frosting, boozy cherries, and a cocktail cherry on top. A classic dessert with elegant presentation.
- Total
- 90 min
- Standard serving
- 130.2 g
Ingredients
Total 10
Instructions
- 1
Step 1
Separate the egg whites from the yolks. Cream the yolks with 30 g of sugar. Whip the whites with a mixer, gradually adding 30 g of sugar, until fluffy peaks form. Place the whites in the refrigerator.
- 2
Step 2
Add flour, milk and cocoa to the yolks. Beat thoroughly with a mixer.
- 3
Step 3
Gradually fold in the whipped egg whites with a spatula, trying to preserve their airiness.
- 4
Step 4
Transfer the batter into mini muffin cups, filling them three-quarters full. Bake in a preheated 180 °C oven for 15 minutes. Check for doneness with a toothpick — it should come out dry.
- 5
Step 5
Prepare the filling. Pour the cherries with 40 g of sugar into a saucepan, add 3 tbsp of water. Simmer for 7 minutes over medium heat until the cherries release their juice. At the end, add brandy, heat for another 1 minute, stirring.
- 6
Step 6
Prepare the cream. Beat the butter with a mixer until white. In a thin stream, without stopping to beat, add the condensed milk. Continue beating until the cream becomes fluffy and holds its shape.
- 7
Step 7
Cool the mini cupcakes and remove from the mold. Carefully remove a little crumb from the top. Crumble it and mix it into the cream.
- 8
Step 8
Fill the cupcakes with boozy cherries. Transfer the cream to a piping bag with a star tip and pipe rosettes onto the cupcakes. Decorate with cocktail cherries and serve.
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