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All chocolate Cupcakes



Cooking Time:

30 minutes

Preparation Time:

20 minutes

This is what I need:

For the muffins:

– 4 tablespoons Mamie Bio hazelnut & chocolate spread
– 2 tablespoons bitter chocolate powder
– 50g butter
– 50cl creme fraiche
– 100g icing sugar
– 3 eggs
– 200g flour
– ½ bag baking powder
– a pinch of salt

For the icing:

– 200g mascarpone
– 50g icing sugar
– 4 tablespoons black spread Mamie Bio
– 20g white chocolate bar

Let’s get started!

1- Preheat the oven to 180°C.

2- Mix flour, yeast and salt in a bowl.

3- In a second bowl, beat the whole eggs, stir in the sugar, then the melted butter and cream.

4- Add the dry mixture and the hazelnut & chocolate spread with the chocolate powder.

5- Fill ¾ of the muffins molds with the mixture and bake for 15 to 20 mins

6- During this time, proceed with the icing preparation: mix mascarpone, icing sugar and black spread and refrigerate

7- Decorate the cooled muffins by placing the icing with a sleeve pouch.

8- And lastly, grate the white chocolate over the muffins using a cheese grater.


The little trick

Vary the flavours and colours by replacing the spread with jam for icing.

Find more inspiration here!