Chocolate Cupcakes With Strawberries And Whipped Cream
3 eggs
1 cup sugar
5-1/2 ounces bittersweet chocolate
4-1/2 ounces butter
1 cup flour
Fresh strawberries
7 ounces heavy whipping cream
1 tablespoon powdered sugar
Separate eggs. Melt chocolate and butter in a double boiler. Butter mini
muffin cups and sprinkle with bread crumbs. Whip egg whites with sugar until
stiff peaks form. Continue beating and add egg yolks one at a time. Beat in
the cooled chocolate mixture. Then carefully stir the mixture using a spoon,
while gradually adding sifted flour. Divide batter among muffin cups. Bake
in the oven preheated to 325-350 degrees for 20-25 minutes. Let cool and
carefully remove from muffin cups. Whip cream with powdered sugar. Garnish
cupcakes with whipped cream and fresh strawberries.
3 eggs
1 cup sugar
5-1/2 ounces bittersweet chocolate
4-1/2 ounces butter
1 cup flour
Fresh strawberries
7 ounces heavy whipping cream
1 tablespoon powdered sugar
Separate eggs. Melt chocolate and butter in a double boiler. Butter mini
muffin cups and sprinkle with bread crumbs. Whip egg whites with sugar until
stiff peaks form. Continue beating and add egg yolks one at a time. Beat in
the cooled chocolate mixture. Then carefully stir the mixture using a spoon,
while gradually adding sifted flour. Divide batter among muffin cups. Bake
in the oven preheated to 325-350 degrees for 20-25 minutes. Let cool and
carefully remove from muffin cups. Whip cream with powdered sugar. Garnish
cupcakes with whipped cream and fresh strawberries.
