Ingredients
For cupcakes:
110 g brown beer
120 g butter
150 g all-purpose flour
200 g granulated sugar
salt
30 g cocoa powder
1 levelled teaspoon baking soda
1 egg
80 g Greek strained yogurt
70 g dark chocolate couverture
2 tablespoons heavy cream 35% fat
2 tablespoons instant coffee
For frosting:
50 g Greek yogurt
150 g cream cheese, at room temperature
120 g icing sugar
125 g heavy cream 35% fat
Method
- Preheat oven to 180* C (350* F) Fan.
- Melt the butter in a saucepan over medium heat. When it melts, remove from heat and add cocoa powder and chocolate.
- Stir with a hand whisk until all of the ingredients are completely combined. Set aside to cool.
- Sift the flour, sugar, baking soda and salt into a separate bowl.
- In a mixer, beat the egg and yogurt for 2-3 minutes.
- Add the butter mixture and beat until the butter is completely absorbed.
- Remove mixing bowl from mixer.
- Add the sifted flour mixture and gently fold with a spatula.
- Line muffin pan with cupcake liners. Fill halfway with mixture.
- Bake for 15-20 minutes.
- When ready, remove from oven and let them cool on a wire rack.
For the frosting:
- Beat the cream cheese, sugar, and yogurt in a mixer with the whisk attachment, until light and fluffy.
- Slowly add the heavy cream while beating continuously.
- If you want the frosting to be sweeter, add extra icing sugar.
- Put frosting in a piping bag and pipe over cupcakes.
- Sprinkle with some finely chopped chocolate.
Tip
Do not fill the muffin pan more than halfway because the mixture rises quite a bit while baking..
Source: akispetretzikis.com
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