Christmas chocolate and olive cupcakes
The ideal recipe to have a good time cooking with the little ones of the house this Christmas? Our creamy chocolate biscuit and black olive cupcakes!
Ingredients 4 people
Prep Time: 1.5 hour
Ingredients for 8 cupcakes bases
• 1 cup of confectionery flour
• 1 cup of unsalted butter at room temperature
• 1 cup of sugar
• 2 tbsp. 70% coco powder
• 2 tsp. of vanilla essence
• 3 tsp. ml of milk room temperature
• 1 tsp. of baking powder
• 2 medium eggs
• 1 cup of icing sugar
• 6 tbsp. butter (room temperature)
• 12 chocolate and cream cookies
DirectionsStep 1: Chop the olives and put them to dehydrate on a plate and paper towel in the microwave for 2 minutes at maximum power. Remove and grind with your fingers. Reserve 8 of them dry whole to decorate.
Step 2: Mix all the ingredients in a bowl and mix with electric rods or food processor if you have it. Integrate the dough very well.
Step 3: In a cupcake tray put paper liners and fill with the dough.
Step 4: Preheat the oven to 355º and bake for 30 minutes. Insert a toothpick; if it comes out clean they are ready. Cool to room temperature.
Step 5: Separate the cookies, the cream is reserved on one side and the cookies are crushed with the dehydrated olives with a robot or mortar and reserve separately.
Step 6: For the frosting, mix the butter and icing sugar in a bowl, beat with electric rods until you get a homogeneous mass. Add the reserved cream, and crushed cookies. Mix well. Reserve in pastry sleeves with fluted nozzles.
Step 7: Put the frosting on the biscuits giving height to the cupcakes. Sprinkle some olive powder and finish with one of them whole.