Cupcake & chocolate chantilly

/Cupcake & chocolate chantilly
Cupcake & chocolate chantilly2018-10-11T16:42:54+02:00

Cupcake & chocolate chantilly


* For the cake

    • 1 egg
    • 50 g of flour
    • 50 g of sugar
    • 50 g of softened butter
    • 1 teaspoon liquid vanilla extract
    • 1 teaspoon baking powder
    • 1 small pinch of salt

* for chocolate whipped cream

  • 50 g of pastry chocolate (dessert)
  • 10 cl whole cream
  • 5 cl of milk



  1. Lighter than a butter cream or a cream with mascarpone, cover these delicious cupcakes of chocolate whipped cream. To do this, melt the chocolate in the microwave and mix, the chocolate must be smooth.
  2. In a small saucepan, heat the whole liquid cream with the milk. As soon as the mixture simmers, remove from heat and add the melted chocolate. Smooth with a whip.
  3. Pass the Chinese preparation (fine colander) and keep it cool.
  4. Preheat your oven to 180 ° C.
  5. Mix the flour and yeast. Sift and reserve.
  6. In a bowl, beat the sugar with the softened butter (soft). Then add the egg and the liquid vanilla extract.
  7. Add the sifted flour-yeast mixture little by little, and then finish with the small pinch of salt.
  8. When the dough is homogeneous, fill up to ¾ with paper trays placed in a muffin pan and bake for 15 to 18 minutes at 180 ° C.
  9. Let them cool completely before covering with chocolate whipped cream.
  10. For dressage, whip the cream-chocolate mixture with whipped cream or use a siphon.
  11. Decorate your cupcakes (completely chilled) with chocolate whipped cream using a piping bag.
  12. Sprinkle with sugar pearls, Easter eggs or chocolate vermicelli for more gluttony.