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FOR CHRISTMAS::: Sinful .... DEVIL'S FOOD CUPCAKE

Christmas is coming and we are all struggling with various gifts and preparations!
Gia 'is expected to table, how to decorate, what to cook .... and why not think of a fine meal or placeholder very, very much ....... and I assure you .... let me go mmmmmhhhhhh .... Sinful CHOCOLATE??

I must say that Francis (Sponge) , in terms of cupcake is simply the best we can be, is a strength, the whiz ... my cup to him, now, it's simply "love cup Cup." ...." Forgive me but now I'll include your Koala ... hahaha "
Seriously though revenue in its World not leave him! These are his
Devil's food cupcake ... divine ... melt in your mouth ... ... mmmmhhhhh a feeling of pure chocolate .... chocolate .. so ... strong enough to awaken any sense why they are, as he says, a bad Diabolicoooooo !!!!!!

( Devil's food cupcake )

the triple chocolate

for 16-18 cupcakes Ingredients:

• 38 grams of cocoa powder

• 90 ml of hot water

• 90 grams of flour cake

• 90 grams of flour 00

• 5 grams of sodium bicarbonate

• 5 g of yeast

• 7 grams of salt

• 180 grams of butter

• 225 grams of sugar

• 2 large eggs, at room temperature

• 9 ml vanilla extract

• 120 ml cream

Method: Preheat the
oven to 180 degrees.
Line a muffin pan (I used 12 of the mold Guardini ) with paper cups and set aside.
In a bowl mix the cocoa powder and warm water until creamy smooth and homogeneous.
In another bowl sift the flour, baking soda, baking powder and salt.
Dissolve the butter with the sugar in a saucepan over medium heat and stir until the ingredients combine.
Remove the pan from heat and pour the mixture into the bowl of the Ken (or hand). A
average speed and with the flat beater, mix until everything has cooled, plus or minus 4 or 5 minutes.
Now add the eggs one at a time, stirring to incorporate them and scraping sides of bowl with a spatola per amalgamare bene.
Unite la vaniglia e la crema di cioccolato e mescolate bene.
Abbassate la velocità del mixer a lenta, ed incorpate la farina in 2 volte, alternandole con la panna da cucina, e mescolando solo fino a quando gli ingredienti si siano appena amalgamati.
Dividete il composto nei i pirottini, riempiteli per 3/4, infornate e lasciate cuocere per circa 20 minuti. Trasferite la teglia su di una griglia e lasciate raffreddare per 15 minuti.
Rimuovete i cupcake con l’aiuto di una forchetta e fateli raffreddare completamente.
Una volta freddi passate alla decorazione con il frosting al cioccolato ....

Chocolate Frosting:

• 15 grams of cocoa powder

• 60 ml of boiling water

• 240 g butter at room temperature

• 40 grams of sugar powdered, sifted

• a pinch of salt

• 340 grams of chocolate pieces, melted in the microwave and cooled

Procedure:

the United cocoa to boiling water, stir until when the cocoa is dissolved.
With Ken (flat beater) or by hand, mixed with speed medium-high, butter, sugar and salt until the mixture is foamy and light.
Lower speed and add the melted chocolate and cool, mix together until it is balanced, clean the edges of the bowl to make sure that all ingredients are combined. Now add the cocoa mixture and the frosting is ready for use.
Store in refrigerator up to 5 days before using it to return it to room temperature and mix again until it is smooth again.

Or you can decorate it with sugar paste .... freeing your imagination!

The result will be fantastic either way!
I've prepared them for a friend but they are certainly going on my Christmas table ..... How about you enjoy
??????

Ciaooooooooooooooooooooo a kiss to all and all!!