160gfermented milk (milk buttermilk)or failing that: whole milk mixed with 0,75 tbsp of vinegar or lemon juice (let stand 10 min)
Chocolate whipped ganache
150g52% cocoa dark chocolate
300gheavy whipping cream 30%
Chocolate sprinkles for garnish optional
Instructions:
Chocolate whipped ganache
The day before (or at least 6 hours before), heat half the cream in a small saucepan. Chop the chocolate finely and put in a container.
Pour the hot cream over the chocolate then stir with a spatula to melt it. Once the ganache has been obtained and is smooth, pour the rest of the cold cream. Cover with cling film on contact then refrigerate for at least 6 hours or even overnight.
On D-Day, whip this ganache at low/medium speed with a small mixer for about 5 minutes. The whipped ganache appears before your eyes: like a firm chocolate whipped cream texture. Be careful not to whip too hard or too long so as not to grain the whipped ganache.
Store in refrigerator until cupcake bases are set and cool.
Chocolate cupcake base
Preheat the oven to 175° traditional heat. Line a muffin tin with 11 small paper cases, one per cavity.
In a bowl, mix the sugars and oil. Then add the eggs and vanilla extract.
Separately, sift together the bitter cocoa, flour, baking soda and salt.
Add the dry ingredients in two batches, alternating with the fermented milk. Be careful not to mix too much, just enough.
Fill the 11 paper cups up to 3/4 of their height. Bake for about 20 minutes (test with a wooden pick which should come out dry).
Let the cupcakes cool in the pan for 10 minutes then transfer to a wire rack until completely cooled. They must be very cold to be decorated.
Installation
Fill a pastry bag with fluted tip with whipped ganache. By placing yourself on top of the cupcake, place ganache starting from the outside of the cupcake, going up towards the inside, to create this dome effect that you see in my photos.
Add chocolate vermicelli or other decoration of your choice.
Taste quickly or keep in the refrigerator until tasting (take out 20 minutes before tasting).
Notes:
These chocolate cupcakes, once decorated, will keep for 3-4 days in the refrigerator, in an airtight container.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)