Chocolate Cupcakes with Physalis
Baking and Desserts | American cuisine
⏳ Time
40 minutes
🥕 Ingredients
11
🍽️ Servings
12
Description
Chocolate Cupcakes with Physalis
Ingredients
- Wheat Flour - 6.2 oz
- Milk - 6 fl oz
- Meyer Lemon Juice - 2 teaspoons
- Activated Baking Soda - 1 teaspoon
- Cocoa Powder - 1.8 oz
- Butter - 2.6 oz
- Raw cane sugar - 6.2 oz
- Chocolate eggs - 2 pieces
- Physalis - 24 pieces
- 70% Dark Chocolate - 7.1 oz
- Cream (40%) - 5 fl oz
Step by Step guide
Step 1
Preheat the oven to 356°F.
Step 2
Add lemon juice to the milk and set aside. Mix the flour, baking soda, and cocoa powder.
Step 3
In a separate bowl, beat the butter (it should be at room temperature) and add the cane sugar. Continue beating and gradually add the eggs, flour mixture, and milk. Remove the husks from 6 pieces of physalis, chop finely, and add to the mixture.
Step 4
Distribute the batter into cupcake molds and place in the oven for 20 minutes. You can check for doneness with a toothpick; if it comes out clean and dry when inserted into the center of a cupcake, they are ready. Leave to cool in the oven for 10 minutes with the heat turned off. Then allow to cool completely in a cool place.
Step 5
For decoration, finely chop the chocolate (175 g) and melt it in a water bath. Whip the cream with a mixer until it reaches a fluffy consistency and add it to the chocolate. Allow the mixture to cool. If the mixture hardens too much in the cool place, you can place it in the microwave for 1 minute on low power.
Step 6
Decorate the cupcakes with the cream, physalis, and grated remaining chocolate. For a nice touch, you can sprinkle with powdered sugar.
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