PEPPERMINT CHOCOLATE CUPCAKES BY TINA

December 17, 2015


Kao što sam i najavaila, na blogu ćete od sada moći da nadjete i recepte za ukusnu a ponekad i zdravu hranu. Kako sam želela da ovu kategoriju započenmo u velikom stilu predstavljam vam kulinarsko umeće, meni najdraže hranoblogerke, Tine. Pogledajte i druge stvarčice koje će uništiti svaku vašu dijetu kod nje na blogu Tina's cookings.

As announced, from now on you'll be able to find delicious and sometimes even healthy recipes on this blog. I want to "open" this category in grand style so ladies & gents, may I introduce my favourite food blogger Tina! You can find her amazing culinary magic on her blog Tina's cookings.

PEPERMINT ČOKOLADNI KAPKEJKS

Čokolada i pepermint su jedna od mojih omiljenih zimskih dezertnih kombinacija. Odlično se slažu, posebno ako se izabere jako tamna čokolada. Moja preporuka je Lindt Excellence 99%, ali mislim da bi ova kombinacija bila odlična i sa drugim tamnim čokoladama.
Jedino bih izbegavala mlečnu čokoladu, jer bi mafini bili preslatki. Još jedna napomena bi bila da mafini neće narasti puno, s obzirom da nemaju toliko praška za pecivo u sebi, tako da imaju gotovo brownies teksturu. Uz sveže umućenu slatku pavlaku i šoljicu kafe, savršeni.

Sastojci
Za mafine
200 grama brašna
4 ravne kašike gorkog kakao praha
1 kašičica praška za pecivo
100 grama šećera
2 kašike fino usitnjenih pepermint štapića
100 grama extra crne čokolade, rendane
6 kašika ulja
120 ml punomasnog mleka
120 ml vrele vode
Za krem
250 ml slatke pavlake
4 kašike prah šećera, prosejanog
½ kašičice pepermint ekstrakta
boja za kolače, po želji

Najpre prosejati brašno, kakao prah i prašak za pecivo, te ih sipati u veliku činiju. Dodati šećer, fino usitnjene pepermint štapiće i rendanu čokoladu i dobro promešati. Sipati ulje i mleko, pa dobro izmešati žicom. Na samom kraju dodati vrelu vodu u tankom mlazu, sve vreme mešajući žicom. Masa će biti relativno tečna, ali to je potpuno u redu, jer će pečeni mafini biti jako sočni.
Odmah podeliti masu na 12 papirnih korpica i peći u unapred zagrejanoj rerni, na 200˚C, 12-15 minuta. Obavezno proveriti čačkalicom da li su gotovi oko 12 minuta, kako se ne bi prepekli. Ostaviti mafine da se ohlade u potpunosti pre nanošenja krema.
Za krem, umutiti slatku pavlaku sa pepermint ekstraktom i prah šećerom u čvrst šlag, pa dodati boju za kolače, ukoliko se koristi. Staviti šlag u veću dresir kesu sa velikim nastavkom (Wilton 1M ili 1G), dekorisati ohlađene mafine i odmah služiti.


PEPPERMINT CHOCOLATE CUPCAKES

Chocolate and peppermint are one of my favourite winter flavour combinations for desserts. They pair up so well, especially if you use a really dark chocolate bar. My recommendation would be Lindt Excellence 99%, but I think any dark chocolate would work well.
I would not use milk chocolate, though, because that would make the cupcakes overly sweet. One other note I have is that the cupcakes will not rise very much, because they have very little baking powder in them, and they are dense and fudgy, almost like brownies. With freshly whipped cream and a cup of coffee, perfect.

Ingredients
For the cupcakes
200 grams plain flour
4 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
100 grams sugar
2 tablespoons finely crushed peppermint candy canes
100 grams extra dark chocolate
6 tablespoons vegetable oil
120 ml whole milk
120 ml boiling water
For the frosting
250 ml heavy whipping cream
4 tablespoons icing sugar, sifted
½ teaspoon peppermint extract
food colouring, optional

Sift the flour with the cocoa powder and baking powder, and then add it to a large bowl. Add the sugar, finely crushed candy canes and grated chocolate, and whisk it well. Add the milk and oil, whisk very well, and finally, drizzle in the boiling water, while whisking constantly. The batter will be runny, but that is fine; the baked cupcakes will be very moist and tender.
Divide the batter equally between 12 paper liners, and bake them in a preheated oven, at 200˚C (400˚F), for 12-15 minutes. Make sure you check them for doneness with a toothpick around the 12 minute mark, so they do not overbake. Let them cool completely before frosting.

For the frosting, whip the heavy cream with the peppermint extract and icing sugar, until stiff peaks form. Add the food colouring, if using, and place the frosting in a large decorating bag, fitted with a large nozzle (Wilton 1M or 1G), then pipe it on the cooled cupcakes. Yields 12 cupcakes.




Bon appetit!

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4 comments

  1. Uh, ovo izgleda fantastično, bookmarkujem odmah :)
    Nego, možda sam nešto propustila ali gde da nabavim pepermint štapiće, šta je to? L.

    ReplyDelete
    Replies
    1. Kao i sve što ona napravi :D

      Delete
  2. Predobro izgledaju. :) A sa Lindt-om nema greške. :D

    ReplyDelete