Chocolate Potato Cupcakes with Frosting
Votes: 1
Time: 3 hours 40 minutes
Complexity: easily
Quantity: 30 mini cupcakes
Complexity: easily
Quantity: 30 mini cupcakes
Leftover mashed potatoes often lose their appeal the next day, but you can use them wisely to bake delicious cupcakes. Add the mashed potatoes to the chocolate batter and bake in tins. The potatoes will give the cupcakes a soft and tender interior. Cover them with a thick layer of chocolate ganache and let them set. The cupcakes look exquisite and turn out simply amazing, worthy of a holiday treat.
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.
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:
Cupcakes
- 1/4 cup butter at room temperature
- 1/3 cup sugar
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 1/4 cup cooled unsalted mashed potatoes
- 3 tbsp. milk
- 2/3 cup premium flour
- 3 tablespoons cocoa powder
- 3/4 tsp baking powder
- Colored sprinkles, candied ginger or small candies for decoration
Chocolate glaze
- 0.5 cup whipping cream
- 1 tbsp (15 g) butter
- 120 g dark chocolate, chopped
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Cooking the dish according to the recipe:
- Preheat oven to 190°C and line a 30-mini muffin tin with paper cups.
- Beat the butter and sugar until pale. Stir in the egg and vanilla, then fold in the mashed potatoes and milk. In a separate bowl, sift the flour, baking powder, and salt. Add the dry mixture to the butter mixture and mix until smooth.
- Using a pastry bag or spoon, pipe the batter into the prepared cupcake liners, filling them only halfway. Bake the cupcakes for about 12 minutes, or until a tester inserted into the center comes out clean. Cool the cupcakes in the pans before frosting.
- GlazeHeat the cream and butter until just barely simmering, then pour over the chocolate. Let sit for 1 minute, then stir until smooth.
- Carefully pour the icing over the cupcakes, filling the paper cupcake liners completely, and refrigerate for about 1 hour to allow the icing to set. Decorate the cupcakes as desired before serving. Mini cupcakes can be stored in the refrigerator for 3 days..
Author of the recipe - Anna Olson is a pastry chef and television host.
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