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 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.  

Characteristics

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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