Three chocolate cupcakes
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    Chocolate cupcakes
    1. Preheat the oven to 180 degrees (convection oven) or 200 degrees Celsius (top and bottom heat).
    2. Butter the cups of a muffin tin and line with paper cupcake tins.
    3. Grab a bowl and sift the dry ingredients (flour, cocoa, baking powder and salt) into the bowl.
    4. In a second bowl you put the butter and sugar and whisk for about 3 minutes, until the butter mixture is fluffy and pale yellow.
    5. Add while you keep mixing on high speed, the eggs one by one and the vanilla extract.
    6. Turn the mixer to low speed and add 1/3 of the flour mixture, 1/2 of the sour cream, 1/3 of the flour mixture, remainder sour cream, and the rest of the flour.
    7. Stop immediately when all is mixed well.
    8. Divide the batter over the cupcake tins.
    9. Put the baking pan in the oven and bake the cupcakes in 25 minutes.
    10. Remove from the baking tin and let cool on a wire rack.
    Ganache
    1. Place the chopped chocolate in a bowl.
    2. Heat the cream until it is hot and just not to the boil (you can see already vapor arise).
    3. Pour the cream into the bowl with chocolate and stir until the ganache is smooth.
    Topping
    1. Brush the top of the cupcake with the ganache.
    2. Sprinkle with the chopped pistachios.
    3. Put in a clean bowl the egg whites, salt and sugar.
    4. Bring a pan of water to the boil and hang the dish with egg whites above. Start beating.
    5. Beat until the sugar completely dissolves. Remove the bowl immediately from the heat and take the mixer.
    6. Mix 10 minutes on high speed until glossy peaks occur. The mixture is still lukewarm.
    7. Mix the butter in and beat until smooth.
    8. Bring a second saucepan of water to a boil and hang a bowl containing the white chocolate above.
    9. Melt the chocolate, remove the bowl from the heat and let it stand for 5 minutes to cool slightly.
    10. Spoon the melted chocolate to the egg white mixture (called Italian meringue) and mix until well blended.
    11. Put the white chocolate cream into a piping bag and pipe a nice tuft on top of the ganache.
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