QimiQ Recipe Database

Chocolate and Gingerbread Cupcakes

Muffins and Cupcakes

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QimiQ Benefits

Foolproof real cream product, cannot be over whipped
Light and fluffy consistency
Alcohol stable and does not curdle
Full taste with less fat content

easy

Ingredients for 6 servings

For the cupcakes
125 g QimiQ Sauce Base
120 g Butter, melted
120 g Sugar
4 Egg(s)
120 g Digestive biscuits, crumbled well
20 g Flour
120 g Hazelnuts, ground
10 g Baking powder
3 g Gingerbread spice
2 g Orange zest
20 g Cocoa powder
For the topping
125 g QimiQ Whip, chilled
70 g Sugar
100 g Butter, melted
10 ml Rum
3 g Gingerbread spice
0.5 g Cinnamon
2 g Orange zest
130 g Dark chocolate (40-60 % cocoa), melted

Method

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.