Chocolate cupcakes (cup measured)

30 Min. Active
1 hr 5 Min. Total
508 kcal per piece
vegetarian
Nutritional value / piece: Fat: 34 g, Carbohydrate: 41 g, Protein: 7 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Bowl
  • Fork
  • Measuring cup
  • Mixer
  • Tablespoon
  • Teaspoon
  • Whisk
  • Yoghurt pot
  • Shaped cutter
  • Cooling rack

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Banana-yoghurt mix

1 cup plain greek yoghurt (150 g)
2 ripe bananas

Cake batter

1 vanilla pod
1 cup sunflower oil (200 ml)
1 cup ground cane sugar (150 g)
¼ tsp salt
2 eggs
3 cups white flour (approx. 300 g)
2 tsp baking powder
1 cup coconut flake (approx. 50 g)
150 g dark chocolate (Crémant)
½ cup almond (50 g)

Cupcakes

1 ½ cups cream (200 ml)
2 tbsp chocolate powder
hundreds & thousands to taste
sugar decoration to taste

How it's done

The kids can help at the marked areas .

Preparation

Line the muffin tin holes with paper cases.

Banana-yoghurt mix

1 cup plain greek yoghurt (150 g)
2 ripe bananas

Tip the yoghurt into a bowl, rinse out and dry the yoghurt pot, use as a measuring cup. Peel the bananas, break into pieces, add to the yoghurt, mash with a fork.

Cake batter

1 vanilla pod
1 cup sunflower oil (200 ml)
1 cup ground cane sugar (150 g)
¼ tsp salt
2 eggs
3 cups white flour (approx. 300 g)
2 tsp baking powder
1 cup coconut flake (approx. 50 g)
150 g dark chocolate (Crémant)
½ cup almond (50 g)

Cut open the vanilla pod, scrape out the seeds. Using the whisk on a hand mixer, mix with the oil and all the other ingredients up to and including the eggs for approx. 5 mins. until the mixture becomes lighter in colour.

Mix the flour, baking powder and coconut flakes, mix into the batter.

Roughly chop the chocolate and almonds, mix 3/4 into the cake batter. Spoon the batter into the prepared tin, top with the remainder of the chocolate and almonds.

To bake

Approx. 35 mins. in the centre of an oven preheated to 180°C. Remove and allow to cool slightly. Remove the cakes from the tin, leave to cool on a rack.

Cupcakes

1 ½ cups cream (200 ml)
2 tbsp chocolate powder
hundreds & thousands to taste
sugar decoration to taste

Using the whisk on a hand mixer, beat the cream and chocolate powder until stiff. Spread the cream on top of the cakes. Sprinkle with hundreds & thousands and sugar decorations.

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