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easy &quick

Chocolate and Gingerbread Cupcakes

QimiQ Benefits

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

Minutes

20

Difficulty

easy

Chocolate and Gingerbread Cupcakes
Chocolate and Gingerbread Cupcakes

Ingredients

For 6 servings

  • For the cupcakes

  • 125g

    QimiQ Sauce Base

  • 120g

    Butter, melted

  • 120g

    Sugar

  • 4

    Egg(s)

  • 120g

    Graham crackers, crumbled well

  • 20g

    AP Flour

  • 120g

    Hazelnuts, ground

  • 10g

    Baking powder

  • 3g

    Gingerbread spice

  • 2g

    Orange zest

  • 20g

    Cocoa powder

  • Fot the topping

  • 125g

    QimiQ Whip, 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

  1. Preheat an oven to 320 °F (air circulation).
  2. For the cupcakes: mix the QimiQ Sauce Base with the melted butter, sugar and eggs until smooth. Add the remaining ingredients and mix well.
  3. Fill into greased muffin moulds and bake in the preheated oven for approx. 25-30 minutes. Allow to cool.
  4. 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).
  5. Add the melted butter, rum, gingerbread spice, cinnamon and orange zest and continue to whip until the required volume has been achieved.
  6. Fold in the melted chocolate and allow to chill.
  7. Pipe the topping onto the cupcakes and decorate as required.
Some doughy looking food

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