All-Chocolate Mini Cupcake topped with Nuts Recipe

Name: All-Chocolate Mini Cupcake topped with Nuts
Total time: 30 min
Yield: 6
Ingredients: 120 g All-purpose flour; 60 g Cocoa powder; 0.5 tsp Baking soda; 1 pinch Salt; 100 g Unsalted butter; 150 g Granulated sugar; 1 Large egg; 1 tsp Vanilla extract; 120 ml Milk; 50 g Dark chocolate; 30 g Cashews; 30 g Almonds; 30 g Pumpkin seeds; 20 g Dried blossoms

Discover the delight of these all-chocolate mini cupcakes, elegantly topped with cashews, almonds, and a sprinkle of dried blossoms, perfect for any occasion that calls for a touch of sweetness and sophistication.

medium

00:30

METHOD

Step 1.
Preheat your oven to 180°C (356°F) and line a mini cupcake tin with paper liners.
Step 2.
In a medium bowl, whisk together 120g of all-purpose flour, 60g of cocoa powder, 1/2 tsp of baking soda, and a pinch of salt.
Step 3.
In a separate bowl, cream together 100g of unsalted butter with 150g of granulated sugar until light and fluffy. Beat in 1 large egg and 1 tsp of vanilla extract.
Step 4.
Gradually mix in the dry ingredients alternately with 120ml of milk until just combined. Be careful not to overmix.
Step 5.
Spoon the batter into the cupcake liners, filling them three-quarters full.
Step 6.
Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean. Allow to cool on a wire rack.
Step 7.
For the topping, melt 50g of dark chocolate and drizzle it over the cooled cupcakes.
Step 8.
Before the chocolate sets, sprinkle each cupcake with chopped cashews, almonds, and a few dried blossoms.
Step 9.
Allow the chocolate to set completely before serving.