Description

These rhubarb chocolate cupcakes are an absolute spring delight! The combination of tart rhubarb and bittersweet chocolate is simply irresistible. I especially like to bake them for Sunday brunch or as a sweet surprise for friends and family. The preparation is super easy and thanks to the Thermomix® it's done in a flash. The dough is light and juicy, and the small pieces of rhubarb provide a fruity note. A perfect cupcake for anyone who likes it uncomplicated and delicious!

Ingredients (7 ingredients)

2 piece Egg(s) separated

60 g Spelt flour

1 TL, gestr. Baking powder

60 g Icing sugar

40 g Butter

175 g Rhubarb

50 g Chocolate bitter (70% cocoa)

Preparation (6 steps)

Preheat oven and prepare rhubarb

Preheat the oven to 160°C top/bottom heat. Clean 175 g rhubarb and cut into small pieces. Set aside.

Melt chocolate and butter

Thermomix® Setting

3 min/122°F/Speed 2 50

Put 40 g butter and 50 g chocolate (70% cocoa) in pieces into the mixing bowl and melt for 3 min./50°C/speed 2. Then transfer and let cool slightly.

180

Beat egg whites

Thermomix® Setting

3 min/Speed 3.5

Clean and dry the mixing bowl. Insert the butterfly. Put 2 egg whites and 60 g icing sugar into the mixing bowl and beat for 3 min./speed 3.5 until the mixture is stiff. Transfer the beaten egg whites and set aside.

180

Stir in egg yolk and chocolate-butter mixture

Thermomix® Setting

20 sec/Speed 3

Remove the butterfly. Add 2 egg yolks to the cooled chocolate-butter mixture and stir for 20 sec./speed 3.

Prepare dough

Thermomix® Setting

10 sec/Speed 4

Put 60 g spelt flour and 1 tsp level baking powder into the mixing bowl and mix for 10 sec./speed 4. Carefully fold in the egg whites with a spatula. Then also fold in the rhubarb.

Bake muffins

Spread the dough on the muffin tins and place in the preheated oven for 30 - 45 minutes. Do the chopstick test.

Finished cooking? Great! 🎉

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About this recipe

Rhubarb and chocolate – a combination that may seem unusual at first glance, but creates a wonderful harmony of flavors. I still remember my childhood well, when my grandma always baked a rhubarb cake in the spring. It was without chocolate, but the tart taste of the rhubarb fascinated me even then. At some point I then experimented and added the dark chocolate – a complete success! The ingredients play a crucial role in this cupcake. The spelt flour provides a slightly nutty note and a slightly firmer structure than wheat flour. The baking powder is important so that the cupcakes rise nicely and become fluffy. The icing sugar dissolves more easily than normal sugar and provides a fine sweetness. The butter gives the dough the necessary smoothness and the typical butter taste. The rhubarb, cut into small pieces, brings the refreshing acidity and the fruity note to the cupcake. And the dark chocolate with a high cocoa content (70%) ensures an intense chocolate taste that harmonizes perfectly with the rhubarb. When preparing it in the Thermomix®, it is important not to let the chocolate and butter get too hot, otherwise the chocolate may curdle. The 50°C are ideal. When beating the egg whites, a clean and grease-free mixing bowl is crucial so that the egg whites become nice and stiff. Folding in the egg whites and rhubarb should be done carefully so that the dough does not collapse and the cupcakes become nice and airy. If you like it a little more varied, you can add a pinch of cinnamon or cardamom to the dough. Grated orange peel also goes perfectly with rhubarb and chocolate. For a vegan version, you can replace the butter with margarine and the eggs with applesauce or linseed flour. The rhubarb chocolate cupcakes taste best lukewarm, straight from the oven. A dollop of whipped cream or a scoop of vanilla ice cream goes well with it. A glass of cold milk or a cup of coffee are also a good accompaniment. The cupcakes can be prepared well in advance. You can prepare the dough the day before and keep it in the fridge. Before baking, stir it briefly again. Baked cupcakes will keep in an airtight container for about 2-3 days. They can also be frozen. Before serving, they should then be thawed slowly.