Chocolate spice cupcakes with cinnamon cream and speculoos crunch
Difficulty:
Preparation time: 45 minutes
Serving size: 12 cupcakes
Ingredients
- 2 IBIS Finn Brød (130 g)
- 85 g ground hazelnuts
- 1 teaspoon cinnamon
- 1 pinch of ground cloves
- 2 tbsp baking cocoa
- 100 g flour
- 1 tsp baking powder
- 4 eggs
- 1 pinch of salt
- 150 g sugar
- 100 ml milk
- 200 g cream
- 1 sachet of vanilla sugar
- 100 g crème fraîche
- 4 speculoos
Also:
- Paper cups for the muffin tray
- Gold sugar decoration
Instruction
Preheat the oven to 180 °C top/bottom heat. Line a muffin tray with slightly higher paper cases. Finely chop the Finn Brød in a food processor and mix with the hazelnuts, half the cinnamon, cloves, baking cocoa, flour and baking powder in a bowl.
Separate the eggs. Beat the egg whites with salt until stiff. Add 50 g sugar and continue beating until the mixture is completely stiff again. Whisk the egg yolks with the remaining sugar until creamy, add the bread mixture and mix together with the milk to form a batter. Finally, carefully fold in the beaten egg whites in two parts.
Divide the batter between the muffin cases and bake in the preheated oven for approx. 20 minutes. Remove after testing with a skewer. Lift the cakes out of the cases and leave to cool completely on a wire rack.
Whip the cream with the vanilla sugar, crème fraîche and the remaining cinnamon until stiff. Fill into a piping bag with a perforated nozzle and spread the cream over the cakes. Roll the speculoos with kitchen roll until crumbly and sprinkle over the cream. Finally, sprinkle a little golden sugar decoration over the top.
