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Le mariage du chocolat et des framboises est un succès garanti et ces délicieux cupcakes feront sensation lors de goûters ou vos buffets de desserts !
Ces petits gâteaux moelleux et tout doux à base de cacao et chocolat au lait contiennent du lait ribot (ou babeurre), ce qui leur confère une texture vraiment légère et aérienne…
Ils renferment une délicieuse crème parfumée à la framboise…chaque bouchée est un pur moment de plaisir ! Pour plus de gourmandise, vous pourrez même ajouter des pépites de chocolat dans les cupcakes.
Préparation
Battre le beurre et le sucre en crème, puis ajouter les œufs un par un en mélangeant bien.
Ajouter la farine, le sel, le bicarbonate et le cacao tamisés. Incorporer le lait ribot et le chocolat fondu.
Préchauffer le four à 160°C. Garnir des moules à muffins de caissettes et répartir la pâte jusqu’aux 2/3. Enfourner 20-25 min. Laisser refroidir.
Écraser les framboises à la fourchette (en réserver quelques-unes pour la déco), ajouter le sucre glace tamisé puis la crème épaisse. Mélanger.
Découper un chapeau au sommet des muffins avec l’extracteur de cupcakes (ou au couteau bien aiguisé). Remplir les trous de crème, déposer une framboise et replacer le chapeau.
