Chocolate Cupcakes with Blueberry Topping
Moist chocolate cupcakes made with QimiQ sauce base, topped with a whipped QimiQ Whip and blueberry cream. Makes 12 pieces. QimiQ Whip benefits: a successful real cream product, not beatable; easy and fast preparation. QimiQ sauce base benefits: fluffy consistency; cakes stay juicier longer. Tip: raspberries can also be used instead of blueberries.
🍽️ Makes 12
Ingredients
| 125 g | QimiQ sauce base |
| 250 g | Eggs (5 eggs) |
| 250 g | Butter, melted |
| 200 g | Flour, smooth |
| 16 g | Baking powder (1 pkg.) |
| 6 g | Vanilla sugar (1/2 pkg.) |
| 50 g | Cocoa powder |
| 20 g | Cornstarch (2 tbsp) |
| 1 pinch | Salt |
| 200 g | Dark chocolate 40-60% cocoa |
| 150 g | Sugar |
| 250 g | QimiQ Whip, chilled |
| 60 g | Sugar (for topping) |
| 200 g | Blueberries |
| 100 g | Butter, melted (for topping) |
Instructions
- Preheat the oven to 170° C (top and bottom heat).
- Separate the eggs and mix the egg yolk with QimiQ sauce base and melted butter well.
- Mix flour, baking powder, vanilla sugar, cocoa powder, corn starch and salt. Add melted chocolate.
- Beat the egg whites with the sugar until stiff and carefully lift them under the mixture.
- Add mass to greased muffins and bake in preheated oven for approx. 50 minutes. Let cool down.
- For topping: mix cold QimiQ Whip, sugar and blueberries together with a hand blender until smooth. Beat the mixture to the desired volume and stir in the melted butter.
- Fill the cream in a syringe bag, dress on the cooled cupcakes and allow to cool well.