Bueno Cupcakes À La Kochdorf
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 20 mins |
| Total Time | 3 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 480 g flour
- 1 packet baking powder
- 140 g suar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 6 small egg (s)
- 200 ml milk
- 200 ml sunflower oil
For the topping:
- 250 g mascarpone
- 400 ml whipped cream
- 2 packs chocolate bars (Kinder Bueno)
- 6 tablespoon Nutella
For the glaze:
- 250 g nut nouat, firm
- 150 g couverture
- 2 tablespoon coconut oil
For decoration:
- 1 packet hazelnut brittle, approx. 200 g
Print Recipe
Pin Recipe Instructions
- Mix the flour with the baking powder in a bowl.
- In another bowl, beat the eggs, sugar, vanilla sugar, oil and milk with a hand mixer until frothy. Fold the flour into the mixture and stir everything into a smooth dough. If you want, you can also fold chocolate chips under the dough.
- Fill the 24 muffin cases with 2 tablespoons each of the batter. Bake in the preheated oven at 180 ° C top / bottom heat for approx. 20 minutes on the middle rack. Take out of the oven and let cool down.
- Of course, you can also use a ready-made baking mix.
- Cut into the muffins all around with a sharp knife. Press the middle core down with your fingers to make a hole.
- In a bowl, mix the mascarpone and whipped cream with a hand mixer to form a firm cream. Chop 1 1/2 packs of Bueno or puree with a blender. Set the rest aside. Add to the mascarpone cream with the Nutella and stir briefly.
- Pour the cream into a garnish syringe and fill the muffins. Place the cupcakes in the freezer for at least 30 minutes.
- In the meantime, melt the couverture, nut nougat and coconut oil over a water bath and then let cool down briefly.
- Take the cupcakes out of the freezer and dip them in the chocolate. Scatter the hazelnut brittle on top and place a piece of the remaining buenos in the middle.
- Place the cupcakes in the refrigerator for approx. 1 - 2 hours.
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