Egg Nog Cream Mini Muffins
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
24
- For the cupcakes
- 3 ½ ozs plain Dark chocolate (60 % cocoa solids, grated)
- ½ cup butter
- 0.333 cup sugar
- 1 tsp vanilla extract
- 1 pinch salt
- 1 egg
- 1 ¾ cups all-purpose flour
- 1 tsp Baking powder
- ½ tsp baking soda
- 1 Tbsp cocoa powder
- ⅜ cup milk
- For the topping
- ½ cup sugar
- 2 large egg whites
- ¾ cup unsalted butter
- 6 Tbsps Advocaat
- To decorate
- 11 ozs plain Dark chocolate (60% cocoa solids melted)
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in 2 x 12 hole mini muffin tins.
2.
Beat together the chocolate and butter in a mixing bowl until soft and creamy. Gradually beat in the sugar, vanilla and salt until smooth.
3.
Beat in the egg until incorporated.
4.
Gradually sift in the flour, baking powder, bicarbonate of soda and cocoa and fold in gently, alternating with the milk, until well blended.
5.
Spoon into the paper cases and bake for 10-15 minutes, until springy to the touch. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
6.
For the topping: Put the sugar and egg whites in a large heatproof bowl over a pan of simmering (not boiling) water and whisk constantly for about 3 minutes, until hot to the touch.
7.
Pour the mixture into a bowl and whisk for about 4 minutes until cool and a thick shiny meringue.
8.
Whisk in the butter, one tablespoon at a time, until smooth. Whisk until thick and very smooth, then gradually fold in the advocaat until fully incorporated.
9.
Spoon into a piping bag and pipe on top of each cake.
10.
Spoon melted choclate over the top and leave to set.
