Ingredients
- 150 g all-purpose flour
- ½ teaspoon baking soda
- 110 ml water
- 50 g ION cocoa powder
- 50 g ION PÂTISSERIE classic couverture
- 2 medium eggs
- 150 g granulated sugar
- 120 ml heavy cream 35% fat
- 120 ml seed oil
- zest of 1 orange
Ingredients for garnish
- 1 package ION PATISSERIE cover cream
- 1 can sweetened condensed milk caramel
Method
Place the water into a coffee pot and heat, until it boils.
Immediately after, chop the couverture into small pieces and place in a large bowl.
Pour in the warm water, and stir well with a hand whisk, until the chocolate melts completely.
Then, while stirring constantly, add the cocoa powder, until completely combined. Next, add in the mixture the heavy cream, seed oil along with the eggs, and stir well, until the ingredients blend into a smooth mixture.
Right after, add the rest of the ingredients and stir with the hand whisk, until it forms into a homogeneous mushy batter.
When the batter is ready, fill the cupcake molds ¾ of the way (if you use metal cupcake molds, you have to grease and flour them before you fill them with the batter).
Bake in a preheated oven on the middle oven rack, at 180 C fan for 20-25 minutes.
Method for garnish
When the cupcakes are cool enough, fill a pastry bag with the sweetened condensed milk caramel. Make sure you use a piping nozzle with a small round hole.
Pick up the cupcakes one by one and cut out a small hole in the center on the top side and pipe the filling into the hole. Fill each cupcake with the caramel filling.
Next, transfer the cover cream into another pastry bag and use a nozzle with sharp pointed edges. When the pastry bag is filled with the cover cream, press the bag gently with your hands, so that the cover cream softens and gets ready to apply.
Finally, garnish making a rosette on top of each cupcake.
