For 7 cupcakes of 7cm width
INGREDIENTSCupcake dough 115g flour 110g grounded brown sugar 105g unsalted butter at room temperature 1 egg 70g dark chocolate 25g dark chocolate cut in chunks 10g Marshmallows cut in small cubes 1 teaspoon baking powder 1 teaspoon vanilla extract 7 drops hazelnut flavouring 50g natural yogurt
-> We modified the published recipe of the topping (May 13th 2011) after a cupcake test session with qualified judges 😉 And the winner was not the cupcake with the topping recipe that was initally published here. Here is the winner recipe! Creamy chocolate topping
150g dark chocolate 80g unsalted butter at room temperature 80g Philadelphia cream cheese (that you can at last find in France) 100g powdered sugar 2 pinches sea salt flakes
Little cupcakes moulds
Preheat oven at 180°C (th.6).
In a bowl, mix and beat the butter, vanilla extract and sugar alltogether until you get a creamy consistency. Add the previously beaten egg. Mix. Melt the 70g of dark chocolate. Add to the dough and mix.
Add half of the flour and the baking powder, mix. Then add the yogurt, mix, and then add the rest of the flour.
Place half a table spoon of chocolate dough at the bottom of each little mould. Add some marshmallows and chocolate chunks on top in the center and then add another half spoon of chocolate dough up to fill half of the mould.
Place in the oven for 25 mn. The cupcakes are cooked once a knife comes out clean of dough.
Place the cupcakes on a grill and let them cool down.
Creamy chocolate topping
Melt the chocolate and then add the butter, then the Philadelphia cream cheese, the powdered sugar, the yogurt and the fleur de sel.
You can now decorate your cupcakes. Place the cupcakes in the fridge for half an hour.
They are ready! Enjoy!