David Bonet's Mexique chocolate cupcake.
The recipe for this wonderful cupcake by David Bonet was shared by Nina Tarasova on her blog. This is a very tasty and delicate cupcake, the impregnation makes it melt in your mouth and the ganache on top adds creaminess and tenderness. The cupcake gets its name from the type of chocolate in the Cacao Barry's line, but you can use any chocolate available. The flavor will be different, but it will still be delicious.
Composition:
batter:
- flour - 300 gr.
- leavening agent - 15 gr.
- cocoa powder - 25 gr.
- trimoline or honey - 25 gr.
- sugar - 215 gr.
- salt - 3 gr.
- cocoa paste - 45 gr. (can be replaced by the most bitter chocolate)
- cream butter - 195 gr.
- eggs - 270 gr.
- dark chocolate «Mexique» 66% - 270 gr. (or chocolate drops) .
cognac syrup:
- 300 g of 30°B syrup (sugar and water 1:1, brought to a boil)
- 100 g water
- 65 g of Remy Martin brandy (I used rum) .
Preparing a delicate chocolate cupcake:
This proportion is for 3 muffins 16 cm long, but I made a muffin in a 30 cm long mold and I got one muffin and three small muffins in a muffin mold.
At the end of the recipe, I made a muffin in a 30 cm long mold and I got one muffin and three small muffins in a muffin mold.
Pour all the dry ingredients into a bowl, add the sugar and salt and mix.
Then pour in the eggs and mix without beating.
Add the melted butter and cocoa paste (if you don't have cocoa paste, add as much bitter dark chocolate as possible and melt it with the butter).
Add chopped chocolate to the finished batter or use chocolate drops.
L grease a muffin mold lightly with butter and sprinkle with flour. I didn't do this and the cupcake didn't come out as easily as I would have liked.
Muffins are not as easy as I would have liked.
Pour the batter into the cupcake mold, filling it two-thirds full.
Pour the batter into the cupcake mold.
Bake the cupcake in the oven at 140C for 1 hour. If baking in muffin molds, you will need less time. When the muffin is done, the skewer comes out dry.
In the meantime, prepare the syrup. To do this, mix 150g of sugar and 150g of water and bring to the boil. Then add another 100g of water and bring to the boil again. Nina recommends pouring in the brandy immediately with the water and bringing the syrup to a boil. I do it differently. Since the flavor of the alcohol is lost when boiling, I pour the alcohol into the finished syrup.
Take the finished cupcake out of the oven and immediately, without cooling, soak it in the syrup.
The cupcake can be served as is, or you can decorate the top with chocolate ganache. For the ganache, mix 33% hot cream and dark chocolate and spread over the cooled cupcake. You can decorate the top with chocolate shavings and powdered sugar for a snowy effect.
Have a good appetite!"
