Chocolate and cherry cupcake Mini zuccotti panettone with coffee custard cream

Execution
easy
Preparation time
30 min
Cooking time

45 min – 50 min

How to prepare: Chocolate and cherry cupcakes

Chocolate and cherry cupcake preparation - Phase 1

Chocolate and cherry cupcake preparation - Phase 1

To make the chocolate and cherry cupcakes, first prepare the fruit compote. Cut the cherries in half, pit them and place them in a large non-stick pan with the sugar. Cook them over medium heat until you get a soft compote, then turn off the heat and set aside. Let it cool and weigh 110 grams, which you will use for the frosting. There will be a few tablespoons left over, which you can enjoy at the moment or use later. So, dedicate yourself to the patties. In a bowl, whip the butter with the sugar until the mixture is light and fluffy.

Chocolate and cherry cupcake preparation - Phase 2

Chocolate and cherry cupcake preparation - Phase 2

Add the egg and mix. Now add the sifted flour, baking powder, baking soda and cocoa and mix well, adding the milk slowly.

Chocolate and cherry cupcake preparation - Step 4

Chocolate and cherry cupcake preparation - Step 4

When you have obtained a homogeneous mixture, fill three quarters of 6 greased and floured muffin molds. Bake in a preheated oven at 180 degrees for 25 minutes, remove from the oven and allow to cool completely. In the meantime, prepare the frosting: whip the butter in a bowl with the electric mixer until you get a frothy cream. Add the sifted icing sugar.

Chocolate and cherry cupcake preparation - Step 5

Chocolate and cherry cupcake preparation - Step 5

Also add the cream and the 110 g of cherry compote and whip everything until a firm cream is obtained. Using a sac-à-poche with a 15 mm star nozzle, decorate the patties with the butter cream and place a cherry on top of each of them. Serve the chocolate and cherry cupcakes immediately.

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