Cupcakes

Name: Cupcakes
Prep time: 40 min
Cook time: 15 min
Total time: 3 h 55 min
Ingredients: 1 cup minus 1 tablespoon (2 ⅔ oz./75 g) ground blanched* almonds; 3 ½ tablespoons (1 oz./25 g) unsweetened cocoa powder; 3 ½ tablespoons (2 ⅔ oz./75 g) honey; 5 ½ tablespoons (2 ¾ oz./80 g) butter; 1 ⅔ cups (11 oz./310 g) granulated sugar; 1 ⅔ cups (11 oz./310 g) granulated sugar; 5 eggs; 1 pinch table salt; 2 ⅔ cups (8 ½ oz./240 g) cake flour; 2 ⅔ cups (8 ½ oz./240 g) cake flour; 1 level teaspoon (4 g) baking powder; 1 level teaspoon (4 g) baking powder; 5 ⅔ oz. (160 g) white chocolate, 35 percent cocoa; 5 ⅔ oz. (160 g) white chocolate, 35 percent cocoa; Flavor of your choice (citrus zest, spices, essential oils, etc.); Flavor of your choice (citrus zest, spices, essential oils, etc.); Flavor of your choice (citrus zest, spices, essential oils, etc.); Whipped chocolate ganache; Whipping cream, divided: ½ cup minus 1 tablespoon (110 ml) plus 1 cup minus 3 tablespoons (200 ml); Whipping cream, divided: ½ cup minus 1 tablespoon (110 ml) plus 1 cup minus 3 tablespoons (200 ml); Whipping cream, divided: ½ cup minus 1 tablespoon (110 ml) plus 1 cup minus 3 tablespoons (200 ml); Whipping cream, divided: ½ cup minus 1 tablespoon (110 ml) plus 1 cup minus 3 tablespoons (200 ml); 3 ¼ oz. (90 g) bittersweet chocolate, 70 percent cocoa; 3 ¼ oz. (90 g) bittersweet chocolate, 70 percent cocoa; 3 ¼ oz. (90 g) bittersweet chocolate, 70 percent cocoa; 3 ¼ oz. (90 g) bittersweet chocolate, 70 percent cocoa; Crystallized* flowers, pearls, chocolate sprinkles, fruit, etc.; Crystallized* flowers, pearls, chocolate sprinkles, fruit, etc.; Crystallized* flowers, pearls, chocolate sprinkles, fruit, etc.

Preparation info

Makes
18
cupcakes

Difficulty
Medium
Ready in
4 hr

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Chocolate cupcake batter

5 ½ tablespoons (2 ¾ oz./80 g) butter
1

Cake
Vegetarian

Method

To make chocolate cupcakes. Preheat the oven to 325°F (160°C). Melt the butter and set it aside. Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time). Stir in the