Ingredients
For 12 servings
For the cupcakes
125g
QimiQ Cream Base
5
Egg(s)
250g
Butter, melted
200g
Flour, plain
1package
Baking powder
0.5package
Vanilla sugar
50g
Cocoa powder
2tbsp
Corn flour / starch
1pinch(es)
Salt
200g
Dark chocolate (40-60 % cocoa), melted
150g
Sugar
g
Butter, for the baking tin
For the topping
250g
QimiQ Whip Pastry Cream, chilled
60g
Sugar
200g
Blueberries
100g
Butter, melted
Preparation
- Preheat the oven to 170 °C (air circulation).
- Separate the eggs. Mix the egg yolks with the QimiQ Sauce Base and melted butter until smooth.
- Whisk in the flour, baking powder, vanilla sugar, cocoa powder, corn starch and salt. Fold in the melted chocolate.
- Whisk the egg whites with the sugar until fluffy and carefully fold into the mixture.
- Pour the mixture into greased muffin moulds and bake in the preheated oven for approx. 50 minutes. Allow to cool.
- For the topping: mix the cold QimiQ Whip with the sugar and blueberries together until smooth using an immersion blender. Whip the mixture until the required volume has been achieved and fold in the melted butter.
- Pour the cream into a piping bag and pipe onto the cold cupcakes. Allow to chill well.
Hints
- Raspberries can be used instead of blueberries.
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