Servings: 12
Execution Time: 20 minutes
Baking Time: 25 minutes
Components
- 150 gr. flour for all uses, sifted
- 100 g sugar
- 115 gr. unsalted butter, at room temperature
- 115 gr. yoghurt
- 50 ml hot milk
- 50 gr. hazelnut praline
- 3 tbsp cocoa
- 2 eggs at room temperature
- 1 tbsp. espresso
- ½ κ.γ. baking soda
- 2 sachets of vanilla
- 1 pinch salt
For overlapping
- Hazelnut praline
- Whipped cream
- Chocolate truffle
Execution method
- Preheat the oven to 180 degrees and butter 12 molds or put the special paper for cupcakes.
- Add the flour, cocoa, baking soda, vanilla and salt. after first mixing them in a bowl.
- Put the hazelnut praline in a bowl with the hot cream. Stir to melt the praline and add the coffee and mix well.
- Beat the butter with the sugar in the mixer until fluffy.
- Add the eggs one by one and mix. Pour the praline mixture and mix.
- Then, mix in part the mixture of solids, alternating with yogurt.
- Divide our mixture into equal parts in the molds up to 2/3. Bake for 20-25 minutes or until a wooden skewer that enters the center of the cake comes out dry.
- Remove the cupcakes from the oven and let them cool completely for about 1 hour.
For assembly
- Cover the cupcake with hazelnut praline and add 1 tbsp. whipped cream on the cupcake.
- We repeat the same process for all our cupcakes.
- Serve with chocolate truffle and enjoy.