Cupcakes "Sunday"

Votes: 1

Photo of the dish: Ryan Dausch

Time: 2 hours.
Complexity: average
Quantity: 12 cupcakes

Cupcakes "Sunday" - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For cupcakes:

110 g (8 tbsp) butter
60 g chopped unsweetened chocolate
1 cup of sugar
2 large eggs
3/4 cup premium wheat flour
1/4 tsp baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup whole milk
1 mashed banana
1/4 cup chopped salted roasted peanuts

For the cream:

280 g (20 tbsp) butter at room temperature
330 g (2.5 cups) powdered sugar
A pinch of salt
1.5 tsp vanilla extract
2 tbsp. whole milk
2 crushed ice cream cones

For the chocolate glaze:

170 g chopped semi-sweet chocolate
1.5 tbsp. l. coconut oil
Rainbow sprinkles for decoration

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, milk, chocolate, semi-sweet chocolate, waffles, vanilla extract, powdered sugar, bananas, Peanut

Cooking the dish according to the recipe:

Make the cupcakes: Preheat oven to 350°F (175°C). Line 12 muffin tins with parchment paper. In a large bowl, combine the butter and unsweetened chocolate; melt the mixture in the microwave, stirring every 30 seconds.

Let cool slightly and stir in the sugar and eggs. Add the flour, baking powder, baking soda, and salt; mix thoroughly. Add the milk and stir until smooth, then stir in the banana and peanuts.

Fill each muffin tin about two-thirds full with batter. Bake in the oven for 20 minutes. Let cool in the turned-off oven for 5 minutes, then remove and let cool completely.
Meanwhile, prepare the cream: In a large bowl, beat the butter, sugar, and salt with a mixer on medium speed. Add the vanilla and milk; increase the mixer speed and beat thoroughly for 3 minutes.

Add the crushed waffle cones and beat for another minute. Place the frosting in a pastry bag fitted with a round tip and frost the cupcakes. Refrigerate the finished cupcakes immediately for 20 minutes to allow the frosting to set.

Meanwhile, prepare the chocolate glaze: Combine the semisweet chocolate and coconut oil; stir every 30 seconds until melted in the microwave. Let the mixture cool slightly and pour into a wide glass.

Dip the tops of the cupcakes one at a time into the chocolate; let any excess drip off. Place the cupcakes on a baking sheet, decorate with sprinkles, and refrigerate for at least 30 minutes, or preferably overnight.