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, cocoa 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 and icing bag

For each café viennois:

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

Machines for this recipe

DeLonghi CitiZ&milk EN265 Limousine Black
DeLonghi Pixie Carmine
DeLonghi Pixie EN125 Electric Aluminium
Nespresso Pixie C60 Electric Red
Nespresso Pixie C60 Electric Titan
Lattissima+ Ice Silver
Lattissima+ Passion Red
Lattissima+ Silky White
Aeroccino +
Aeroccino 3 Black
Aeroccino 3 Red
Aeroccino 3 White
Delonghi U - Black
Nespresso U - White

Accessories for this recipe

CitiZ Espresso Spoon
Glass Espresso

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Characteristic

Medium
Difficulty
Medium
Preparation
PT20M15 min. + 25 min. baking time
Material
1 oven
1 Mixer
Glass Espresso
CitiZ Espresso Spoon
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 of dark chocolate
  • 80 g of butter
  • 5 eggs
  • 125 g of sugar
  • 75 g of honey
  • 80 g of ground almonds
  • 120 g of plain flour
  • 20 g of cocoa powder
  • 1 sachet baking powder
  • 120 g of crème fraiche

For the cream

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