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- Home
- Inspiration & Gifts
- Recipes
- Aperitif fingerfood
- Chocolate cupcakes (cup measured)
Chocolate cupcakes (cup measured)
Nutrition facts per serving:
- Energy in kcal about 508
- Fat about 34g
- Carbohydrates about 41g
- Protein about 7g
This is needed
This is needed
for 12 piece
Banana-yoghurt mix
- 2 ripe bananas
- 1 cup plain greek yoghurt (150 g)
Cake batter
- 1 cup ground cane sugar (150 g)
- 1 cup sunflower oil (200 ml)
- 0.25 tsp salt
- 1 vanilla pod
- 3 cups white flour (approx. 300 g)
- 2 tsp baking powder
- 2 eggs
- 1 cup coconut flakes (approx. 50 g)
- 0.5 cup almonds (50 g)
- 150 g dark chocolate (Crémant)
Cupcakes
- 2 tbsp chocolate powder
- 1.5 cups cream (200 ml)
- hundreds & thousands to taste
- sugar decoration to taste
Tools
View these products
- Bowl, Fork, Measuring cup, Mixer, Tablespoon, Teaspoon, Whisk, Yoghurt pot, Shaped cutter, Cooling rack
And that's how it's done
And that's how it's done
Preparation
Line the muffin tin holes with paper cases.
Banana-yoghurt mix
Tip the yoghurt into a bowl, rinse out and dry the yoghurt pot, use as a measuring cup. Peel the bananas, break into pieces, add to the yoghurt, mash with a fork.
Cake batter
Cut open the vanilla pod, scrape out the seeds. Using the whisk on a hand mixer, mix with the oil and all the other ingredients up to and including the eggs for approx. 5 mins. until the mixture becomes lighter in colour.
Mix the flour, baking powder and coconut flakes, mix into the batter.
Roughly chop the chocolate and almonds, mix 3/4 into the cake batter. Spoon the batter into the prepared tin, top with the remainder of the chocolate and almonds.
To bake
Approx. 35 mins. in the centre of an oven preheated to 180°C. Remove and allow to cool slightly. Remove the cakes from the tin, leave to cool on a rack.
Cupcakes
Using the whisk on a hand mixer, beat the cream and chocolate powder until stiff. Spread the cream on top of the cakes. Sprinkle with hundreds & thousands and sugar decorations.
