Saint Nicholas cupcakes with chocolate butter cream

METHOD

How to make it

1. 01

   STEP 1

   Done

   Preheat the oven to 175 degrees (lower and upper heat) and fill the muffin tin with the 12 cupcake shapes.

2. 02

   STEP 2

   Done

   Beat the 175 grams of butter together with the crystal sugar lightly and creamy in the stand mixer with a beater. Then knock the eggs through one by one until they are well absorbed. Then knock through the milk and vanilla extract.

3. 03

   STEP 3

   Done

   Strain the baking flour and salt and beat through the wet ingredients together with the biscuits and speculaas.

4. 04

   STEP 4

   Done

   Cut the herb nuts coarsely and spat them through the batter.

5. 05

   STEP 5

   Done

   Fill the cupcake shapes to 2/3 with the batter. Use two spoons or an ice pliers.

6. 06

   STEP 6

   Done

   Put the muffin can in the oven and bake cupcakes in 20 minutes. Remove from the oven and let them cool completely on a rack.

7. 07

   STEP 7

   Done

   In the meantime, you can make the chocolate butter cream. Chop the milk chocolate letter into pieces. Heat the whipped cream in a pan to the boiling point and then put the fire out. Now gently stir the chocolate pieces through with a spatula until everything is melted and you have a ganache left. Pour this in a flat bowl and let cool.

8. 08

   STEP 8

   Done

   Mix the 250 grams of butter, icing sugar, cocoa powder and salt in the bowl of your cooking machine and beat for 10 minutes with the beater to a creamy whole which will certainly double in volume.

9. 09

   STEP 9

   Done

   Tip: At the beginning, put a slightly damp tea towel over your stand mixer, because the icing sugar will start to spark.

10. 10

    STEP 10

    Done

    Then add the (fully cooled!) ganache and vanilla extract and knock for another 5 minutes. Your butter cream is now ready and you can spat it in your spray bag (don't forget the nozzle).

11. 11

    STEP 11

    Done

    Tip: Both baking the cupcakes and making your chocolate butter cream can already be prepared a day earlier. Keep the cupcakes airtight at room temperature and the butter cream in the refrigerator (just in the spray bag). Make sure both are at room temperature before you start the fun part: Decorating!

12. 12

    STEP 12

    Done

    Decorate each cupcake with a generous tooth of the chocolate butter cream and garnish it with finely grated chocolate letter (you can also cut thin slices of it with a sharp cook knife) and some chopped chocolate herb nuts. As a finishing touch, insert a cozy sintering cheese stick into the cupcakes.

13. 13

    STEP 13

    Done

    Serve the sintering cupcakes directly or keep them in the refrigerator until use. Make sure they come back to room temperature first, because then they taste best!