Servings

4

Ready in

1.5 hour

Difficulty

Medium

Good For

Holiday recipes

CHRISTMAS CHOCOLATE AND OLIVE CUPCAKES

The ideal recipe to have a good time cooking with the little ones of the house this Christmas? Our creamy chocolate biscuit and black olive cupcakes!

INGREDIENTS

FOR 8 CUPCAKES BASES

  • 1 cup of confectionery flour
  • 1 cup of unsalted butter at room temperature
  • 1 cup of sugar
  • 2 tbsp. 70% coco powder
  • 2 tsp. of vanilla essence
  • 3 tsp. ml of milk room temperature
  • 1 tsp. of baking powder
  • 2 medium eggs

FROSTING

  • 1 cup of Hojiblanca Olives
  • 1 cup of icing sugar
  • 6 tbsp. butter (room temperature)
  • 12 chocolate and cream cookies

STEP BY STEP INSTRUCTIONS

Step 1

Chop the olives and put them to dehydrate on a plate and paper towel in the microwave for 2 minutes at maximum power. Remove and grind with your fingers. Reserve 8 of them dry whole to decorate.

Step 2

Mix all the ingredients in a bowl and mix with electric rods or food processor if you have it. Integrate the dough very well.

Step 3

In a cupcake tray put paper liners and fill with the dough.

Step 4

Preheat the oven to 355º and bake for 30 minutes. Insert a toothpick; if it comes out clean they are ready. Cool to room temperature.

Step 5

Separate the cookies, the cream is reserved on one side and the cookies are crushed with the dehydrated olives with a robot or mortar and reserve separately.

Step 6

For the frosting, mix the butter and icing sugar in a bowl, beat with electric rods until you get a homogeneous mass. Add the reserved cream, and crushed cookies. Mix well. Reserve in pastry sleeves with fluted nozzles.

Step 7

Put the frosting on the biscuits giving height to the cupcakes. Sprinkle some olive powder and finish with one of them whole.

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