Chocolate cupcake & café viennois Chocolate cupcake & café viennois Imagine yourself in the elegant coffee salons of Vienna with this perfectly paired pact of coffee and cake. 4

Chocolate cupcake & café viennois

Imagine yourself in the elegant coffee salons of Vienna with this perfectly paired pact of coffee and cake.

Preparation (6 persons)

For the cupcakes:

  • Break up and melt the chocolate and butter in a bain-marie.
  • Beat the eggs, sugar and honey together until the mixture doubles in size and starts to turn white.
  • Add the almonds, flour, cacao powder, baking powder, the cream and the chocolate/butter mixture.
  • Mix together well, pour into cupcakes moulds and bake for 20-25min. 
  • Remove from the oven and leave to cool.

For the cream:

  • Place the butter, icing sugar and bubblegum syrup in a food processor and mix until the cream is smooth.
  • Decorate each cupcake with the cream sing and icing bag.

For each café viennois:

  • Pour the vanilla syrup into a glass.  
  • Prepare the Grand Cru in 2 espressos (2*40 ml / 1.5 oz) and pour it in the glass.
  • Add the frothed milk and the whipped cream, and sprinkle with chocolate savings.  

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Machines for this recipe

CITIZ & MILK KRUPS - Fire Engine Red
 
CITIZ & MILK KRUPS - Frosted Aluminium
 
Citiz & Milk Krups - Titan
 
CITIZ & MILK MAGIMIX - Limousine Black
 
CITIZ KRUPS - Fire Engine Red
 
CITIZ KRUPS - Titan
 
CITIZ MAGIMIX - Limousine Black
 
CITIZ MAGIMIX - Retro White
 
Citiz Single - Shanghai Tang
 
DeLonghi CitiZ EN165 60's White
 
DeLonghi CitiZ EN165 Limousine Black
 
DeLonghi CitiZ EN165 Silver Chrome
 
DeLonghi CitiZ&Co EN325 Limousine Black
 
DeLonghi CitiZ&milk EN265 Limousine Black
 
DeLonghi CitiZ&milk EN265 Silver Chrome
 
DeLonghi CitiZ&milk EN266 Creamy White
 
Nespresso CitiZ C110 Fire Engine Red
 
Nespresso CitiZ C110 Steel Grey
 
Nespresso CitiZ C110 Titan
 
Nespresso CitiZ&Co C130 Steel Grey
 
Nespresso CitiZ&Milk C120 Aluminium
 
Nespresso CitiZ&milk C120 Fire Engine Red
 
Nespresso CitiZ&milk C120 Titan
 
DeLonghi Pixie Carmine
 
DeLonghi Pixie EN125 Electric Aluminium
 
DeLonghi Pixie EN125 Electric Lime
 
DeLonghi Pixie EN125 Electric Steelblue
 
Nespresso Pixie Brown
 
Nespresso Pixie C60 Electric Indigo
 
Nespresso Pixie C60 Electric Red
 
Nespresso Pixie C60 Electric Titan
 
PIXIE KRUPS - Electric Titan
 
PIXIE KRUPS - Brown
 
PIXIE KRUPS - Electric Red
 
PIXIE MAGIMIX - Carmine
 
PIXIE MAGIMIX - Electric Aluminium
 
PIXIE MAGIMIX - Electric Lime
 
PIXIE MAGIMIX - Electric Steelblue
 
Delonghi Essenza Manual Grey (EN90GY)
 
ESSENZA KRUPS AUTOMATIC - earth
 
ESSENZA MAGIMIX AUTOMATIC - Sand
 
Nespresso Essenza C101 Titan
 
Nespresso Essenza Manual Black (C91BK)
 
Aeroccino +
 
Aeroccino 3 Black
 
Aeroccino 3 Red
 
Aeroccino 3 White
 
Gran Maestria - Color: Platinum D520
 
Gran Maestria - Color: Titanium C520
 
GRAN MAESTRIA KRUPS - Titanium
 
GRAN MAESTRIA MAGIMIX - Platinum
 
MAESTRIA KRUPS – Rosso
 
MAESTRIA MAGIMIX - Crema
 
MAESTRIA – Color: Crema D500
 
MAESTRIA – Color: Rosso C500
 
DeLonghi Lattissima EN670 Black
 
DeLonghi Lattissima EN680 Chrome
 
Lattissima + DELONGHI - Ice Silver
 
Lattissima + DELONGHI - Midnight Blue
 
Lattissima + DELONGHI - Passion Red
 
Lattissima + DELONGHI - Silky White
 
Lattissima DELONGHI - Premium
 
Lattissima+ Ice Silver (EN520S)
 
Lattissima+ Midnight Blue (EN520BL)
 
Lattissima+ Passion Red (EN520R)
 
Lattissima+ Silky White (EN520W)
 

Accessories for this recipe

CitiZ Espresso Spoon
Glass Espresso

Characteristic

Medium
Difficulty
Medium
Preparation
PT20M15 min. + 25 min. baking time
Material
1 oven
1 Mixer
Origin
USA

Ingredients

For the café viennois

  • 2 capsules of Grand Cru Roma
  • 4 tablespoons of hot milk
  • 2 tablespoons of vanilla syrup
  • 2 tablespoons of whipped cream
  • 1 teaspoon of grated chocolate

For the cupcakes

  • 50 g / 2 oz of dark chocolate
  • 80 g / 3 oz of butter
  • 5 eggs
  • 125 g / 4.5 oz of sugar
  • 75 g / 2.5 oz of runny honey
  • 80 g / 3 oz of ground almonds
  • 120 g / 4 oz of plain flour
  • 20 g / 1 oz of cocoa powder
  • 1 sachet baking powder
  • 120 g / 4 oz of crème fraiche

For the cream

  • 100 g / 3.5 oz of soft butter
  • 200 g / 7 oz of icing sugar
  • 2 tablespoons of bubblegum syrup
<em>Roma</em>
Roma
Intensity : 8
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