Cupcakes with Chocolate, Chili and Cherries
Cake
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Cook Time
2 h
Servings
12
Difficulty
Medium
Prep Time
45 Min
This Thermomix® recipe for Cupcakes with Chocolate, Chili and Cherries is ready in 2 h and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
These chocolate chili cupcakes with cherries are a real taste experience! The combination of sweet chocolate, fruity cherries and a slight spiciness from the chili is simply irresistible. I particularly like to bake them for birthdays or Christmas, as they not only taste delicious, but are also a visual highlight. The preparation is a bit more complex, but the result is worth it. The cupcakes are lactose-free and therefore also suitable for people with lactose intolerance. An absolute must for all chocolate lovers!
Ingredients (12 ingredients)
-
150 g Morello cherries (jar)
-
250 g Flour gluten-free
-
3 tsp Baking powder
-
1 piece Egg (size M)
-
125 g Sugar
-
1 Pck. Salt
-
125 g Soft lactose-free butter
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250 ml Low-fat UHT milk lactose-free 1.5%
-
1 piece Red chili pepper
-
250 g UHT cream lactose-free
-
250 g Whole milk chocolate
-
2 tbsp Cocoa
Preparation (13 steps)
Preheat oven and prepare cherries
Preheat the oven to 150 °C circulating air. Place the morello cherries in a sieve and drain.
Mix dry ingredients
Put 250 g gluten-free flour and 3 tsp baking powder into the mixing bowl and mix for 10 sec/speed 4.
Add liquid ingredients
Put 1 egg, 125 g sugar, 1 packet of salt, 125 g soft lactose-free butter and 250 ml low-fat lactose-free milk into the mixing bowl and mix for 30 sec/speed 4.
Fold in flour mixture
Add the flour mixture from step 2 to the dough in the mixing bowl and fold in for 20 sec/speed 3. Use a spatula to loosen everything from the edge.
Fold in cherries
Add the drained cherries to the mixing bowl and fold in for 10 sec/reverse/speed 2.
Fill dough into molds
Line the wells of a muffin tin (12 wells) with paper cases and distribute the dough in them.
Bake muffins
Bake in the preheated oven for approx. 25 minutes. Let the muffins rest for approx. 5 minutes. Carefully remove from the tin. Let cool.
Prepare chili
Wash, clean and halve 1 red chili pepper lengthwise. Remove seeds and finely dice the flesh.
Bring cream to a boil
Put 250 g lactose-free cream and the chili cubes into the mixing bowl and bring to the boil for 5 min/90°C/speed 2.
Melt chocolate
Put 250 g of whole milk chocolate in pieces into the mixing bowl and chop for 10 sec/speed 8. Then melt for 3 min/50°C/speed 2.
Make ganache
Add the cream-chili mixture from step 9 to the melted chocolate in the mixing bowl and stir for 20 sec/speed 3 until a smooth ganache is formed.
Cool and whip ganache
Pour the ganache into a bowl and chill for approx. 30 minutes until it begins to set. Stir in the whisk of the hand mixer for 10–20 seconds until creamy.
Decorate cupcakes
Fill the ganache into a piping bag with a large star nozzle and spray as tuffs on the cupcakes. Dust with 2 tbsp cocoa and sprinkle with pink sugar.
Finished cooking? Great! 🎉
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Created by
Anna Schulze
4
Rezepte
0
Kochbücher
Allergens
- Eggs
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