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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