Ingredients for 12 cup cakes
- 2 whole eggs
- 3 tablespoons granulated sugar
- 6 tablespoons of Arifa flour, a mix of organic flours
- 1\2 glass of milk
- 1 sachet of baking powder
- 3 tablespoons of cocoa
- 6 squares of white chocolate
- 6 squares of milk chocolate
- 6 squares of dark chocolate
For the frosting:
- 250g of philadelphia
- 100 g of icing sugar
- 1 splash of rum
Preparation
I took the glass bowl and a very quick hand whisk and I whisked the 2 whole eggs and the milk and gradually I added all the other ingredients, lastly the yeast and the cocoa well sifted until I obtained a smooth, homogeneous and creamy mixture.
I turned on the oven to 180° fan, took a muffin pan, put the paper cups inside and with a jug I filled the cups halfway, I divided the chocolate squares into pieces and placed them on top of the mixture, I turned it over again and covered with the mixture up to 3/4 of the cup, and put it in the oven for 20 minutes (keep in mind that my oven cooks in less time, always do the toothpick test).
In the meantime I whipped up the frosting always with a spoon I simply mixed Philadelphia with the icing sugar until everything was smooth and homogeneous and I sprinkled with rum, once mixed I put the mixture in the piping bag and off to the fridge, otherwise it tends to melt and then when we go to decorate the cupcakes it all drains and doesn't stay nice and compact.
Once the cupcakes had cooled I decorated them with frosting and then with dark chocolate sprinkles and white chocolate hearts......
Delicious and with Arifa they remain soft and fluffy!!!!!!!!!!!!
