
Ingredients
For 6 servings
For the cupcakes
125g
QimiQ Cream Base
120g
Butter, melted
120g
Sugar
4
Egg(s)
120g
Digestive biscuits, crumbled well
20g
Flour
120g
Hazelnuts, ground
10g
Baking powder
3g
Gingerbread spice
2g
Orange zest
20g
Cocoa powder
For the topping
125g
QimiQ Whip Pastry Cream, chilled
70g
Sugar
100g
Butter, melted
10ml
Rum
3g
Gingerbread spice
0.5g
Cinnamon
2g
Orange zest
130g
Dark chocolate (40-60 % cocoa), melted
Preparation
- Preheat the oven to 160 °C (air circulation).
- For the cupcakes: mix the QimiQ Sauce Base with the melted butter, sugar and eggs until smooth. Add the remaining ingredients and mix well.
- Fill into greased muffin moulds and bake in the preheated oven for approx. 25-30 minutes. Allow to cool.
- For the topping: lightly whip the cold QimiQ Whip with the sugar until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
- Add the melted butter, rum, gingerbread spice, cinnamon and orange zest and continue to whip until the required volume has been achieved.
- Fold in the melted chocolate and allow to chill.
- Pipe the topping onto the cupcakes and decorate as required.