Laura secord chocolate cupcakes


INGREDIENTS

For 6 or 12 cupcakes

Supplies:

  • Pastry bag
    Cupcake tin x 6

Cupcake: 

  • 1 x Laura Secord dark chocolate baking squares 225 g (can be replaced with Laura Secord 70% cocoa  mini chocolate chips 250 g)
  • 3 eggs
  • ½ cup of butter
  • ¼ cup of sugar
  • 2 tablespoon of flour

 The frosting:

  • 200 g Laura Secord 70% cocoa  mini chocolate chips
  • 6 eggs
  • 1 pinch of salt

 

INSTRUCTIONS

Cupcake:

1- Preheat oven at 390°F.  

2- Mix  the egg  yolks, sugar, flour and melted butter in a bowl.

3- In a bowl, beat the egg whites until soft peaks form.

4- Add  melted chocolate to the mix and fold in the stiffly beaten egg whites.

5- Pour the preparation in a buttered muffin tin and place it in the pre-heated oven for 30 minutes.

6- Let it cool

 

Chocolate mousse frosting

1- Break the chocolate into small pieces and place in a double-boiler on low heat. When it’s completely melted, slowly stir the mixture into a smooth paste. Remove from the heat and allow to cool.

2- Break the eggs, separating the whites from the yolks. Add salt and beat them to form stiff peaks.

3- Slowly add melted chocolate over the egg yolks and mix briskly.

4- With a spatula, carefully, fold the whisked egg whites into the chocolate mixture.

5- Allow  mousse to set in the refridgerator  for at least 3 hours.

6- Fill a pastry bag with the mousse and apply to each cupcake.

 

DECORATING SUGGESTIONS

Decorate with your favorite chocolate and chocolate sprinkles.

Laura secord chocolate cupcakes
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