Chocolate and Gingerbread Cupcakes

Muffins and Cupcakes

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Ingredients for 6 servings
  • For the cupcakes
  • 125 g QimiQ Sauce Base
  • 120 g Butter, melted
  • 120 g Sugar
  • 4 Egg(s)
  • 120 g Graham crackers, 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
  • Fot 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
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.