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!
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
- 1 cup of Hojiblanca Olives
- 1 cup of icing sugar
- 6 tbsp. butter (room temperature)
- 12 chocolate and cream cookies
STEP BY STEP INSTRUCTIONS
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.
Mix all the ingredients in a bowl and mix with electric rods or food processor if you have it. Integrate the dough very well.
In a cupcake tray put paper liners and fill with the dough.
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.
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.
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.
Put the frosting on the biscuits giving height to the cupcakes. Sprinkle some olive powder and finish with one of them whole.