chocolate cupcakes, speculoos ganache
- – For the speculoos paste:
- 200g speculoos biscuits
- 20 cl unsweetened condensed milk
- 1 level tablespoon of honey
- 1/2 teaspoon ground cinnamon
- 1 pinch of salt
- – For the cakes:
- 400 g of dark dessert chocolate
- 240g semi-salted butter
- 160g caster sugar
- 140g flour
- 6 eggs
- 1/2 teaspoon baking powder
- – For the icing:
- 5 speculoos biscuits
- 250g soft butter
- 1 tablespoon(s) icing sugar
- 1 tablespoon speculoos cream
- 3 tbsp. tablespoon pink pralines
Preparation 30 mins
Cooking 20 mins
Place the biscuits, condensed milk, honey, cinnamon and salt in the bowl of your mixer, mix and reserve your speculoos paste.
Preheat the oven to 165°C.
In a first bowl, mix the flour and the yeast. In a second bowl, beat the eggs with the powdered sugar until they whiten.
In a saucepan, melt the chocolate in a bain-marie, then mix it with the previous preparation. Mix briskly before adding the butter, then incorporating the flour mixture.
Arrange paper liners in muffin tins, then pour batter halfway up. Add a teaspoon of speculoos cream to the center of each mould, then cover with the batter. Place the mold on a baking rack and bake at medium height for 15 to 20 minutes of cooking. Let them cool to room temperature.
In a bowl, beat the butter and icing sugar with an electric mixer until they whiten and add the speculoos cream. Fill a piping bag with a star-shaped tip with this preparation and garnish the cooled cakes.
Fill a piping bag
Before serving your chocolate cupcakes, speculoos ganache, decorate each top with a few speculoos crumbs and a few pink pralines
For this recipe for chocolate cupcakes, speculoos ganache, you can count on 30 minutes of preparation. To learn more about the foods in this cupcake recipe, head over to our food guide here.