Devil-ish cupcakes

I'll name this the evolution of a cupcake. It's perfectly clear that we haven't used the dough recipe of the Devil's food cake. Still if you have a look at these beautiful cakes, you can't stop thinking about chocolate. It was really fun playing around with the chocolate chips. You start with the topping by using a 1M tip for the icing bag. Fill it with the chocolate cream, twirl the ending and hold it tight with your thumb and forefinger. Now point the tip vertically to the center of your cupcake and start putting pressure on the bag.If you want to create the same shape and style as the once in the picture just leave the icing bag in the same position until your reach the prefered topping radius.My mum read at fernando's web site about the making of the chocolate chips and it's seriously easy.

First you just meld the dark chocolate in a bowl (place the bowl over boiling water-but avoid direct contact with the hot water). Then spread the parchment paper on working surface and simply arrange the hot chocolate on the paper. But try to act quickly before it cools down.The trick is (i think) to create thin chocolate chunks so try to avoid plumps.The last step is to roll the parchment paper up and transfer it to your fridge. It cools down in about 2 hours.You can store it in your refridgerator for as long as you wish. My mum originaly made the chocolate for a banana cake and used like 150g dark-chocolate which was waaay too much so "recycling-me" made use of the leftovers. Just take out the the paper and start to unroll- when you lift it up you´ll see the result: the chocolate chunks.


172g butter
170g chocolate
1 1/8 cup sugar
4 eggs
1/8 cocoa
3/4 tsp baking powder
1/8 tsp salt
5/8 cup flour

  1. Melt the butter and the chocolate over boiling water. Remove it from your stove and stir in the sugar. Let it cool for 5-10 minutes.
  2. Add the mixture to your kitchen maschine and mix one egg at a time to the chocolate (on high speed). In a different bowl mix together the dry ingredients- flour, baking powder and salt- and gently stir it into the first bowl.
  3. As irritating it can be you end up with a very liquorish dough! Transfer this to 12-14 muffin-pan cups (filling each 2/3 full) and bake it for 25-30 min. at 175° C (350°F).

WHIPPED BISCOFF GANACHE To make it look more dark we used less bichoff and more chocolate than the original recipe from cenk.

100g dark chocolate (70%)
125g milk chocolate (40%)
200g biscoff spread
200g whipping cream (cold)

  1. Place chocolate in a bowl over boiling water and stir constantly until melted. Remove from heat and mix with biscoff spread. Let it cool for a minute.
  2. Place the whipping cream into the mixture-using a steel whisk- until all ingredients are well mixed up (for about 1-2 min). Be careful not to overbeat the cream.
  3. Please enjoy.


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