Chocolate Cupcakes with...CHURROS!
Ingredients for 12 cupcakes or 48 mini cupcakes
For the cake
115 g unsalted butter at room temperature
220 g of white sugar
3 eggs M
180 g flour
40 g unsweetened cocoa powder
1 teaspoon yeast ½ Royal
120 ml semi-skimmed milk
1 teaspoon vanilla extract
For Mini Churros
1 cup water
1 cup flour
Small pastry bag with star nozzle.
For the cream
115 g unsalted butter
425 g powdered sugar (icing sugar better)
85 g unsweetened cocoa powder
105 ml semi-skimmed milk
Preheat oven to 180 degrees (160 degrees if fan).
Prepare cupcake pan with 12 capsules of paper.
Sift the flour with the baking powder and cocoa into a bowl and reserve.
Beat butter with sugar until blended and mixture is clear.
Add eggs, one at a time, beating until just incorporated.
Add half the flour and beat on low speed until incorporated.
Then add milk, mixed with vanilla extract and beat back.
Add the other half of the flour and beat at low speed until the mixture is homogeneous. Split the mixture in capsules, not fill more than 2/3.
Bake 22-25 minutes or until toothpick comes out clean.
Let cool cupcakes in pan 5 minutes and then move on to a wire rack until completely cool.
While they cool, make our mini fritters: In a saucepan, heat the water with a drop of oil and a pinch of salt.
When boiling, add the flour all at once and stir quickly. This creates a kind of "glue".
Removed the fire bucket and take the sticky dough with wooden spoon and get into the pastry bag.
Then we heat the oil in another pan. When very hot, we begin to put our fritters (watch out for burning!).
Need at least a mini churro by cupcake. ( With what we do more mass on churros and we eat to live ... they are two days! )
Begin to brown As the mini churros, we take them out and leave them on paper towels to lose the excess oil. Finally, we went through sugar.
To make the buttercream we sift the icing sugar with cocoa and place in a bowl with butter and milk. Covering the bowl, beat on low speed one minute. Then we went up the speed and beat at least another 5 minutes at high speed. The buttercream will become creamy, rich chocolate.