Mont Blanc Chestnut Cupcakes
Mont Blanc is a French dessert of sweetened chestnut puree in the form of “strings”. Inspired by this dessert, the Mont Blanc Chestnut Cupcakes has a moist chocolate cake base and a delicious chestnut cream.
- 100 g Dark chocolate
- 160 g Unsalted butter
- 100 g Sugar
- 4 nos Egg
- 76 g Plain flour
- 16 g Cocoa powder
- ¼ tsp Baking powder
- Pinch Salt
For Chestnut Cream:
- 800 g Chestnut
- 1 tsp Vanilla Extract
For Whipped Cream:
- 250 ml Whipping cream
Preheat the Panasonic Black Cubie Oven to 160°C. Select “Convection Preheat” function and let the oven preheat.
By using the Panasonic Hand Mixer in the bowl, add in melted dark chocolate with unsalted butter and sugar, mix well.
Then, add in eggs one by one and mix well. Set aside to cool.
Next, in a bowl add in plain flour, cocoa powder, baking powder and salt. Mix well.
Once done, sift the flour mixture into the chocolate mixture and mix well.
Line a cupcake tray with cupcake liners and fill it up with the mixture.
By using the Panasonic Black Cubie Oven, bake the cupcakes for 20mins at 170°C or until toothpick comes out clean. Allow the cupcakes to cool completely on a wire cooling rack before frosting.
In a mixer grinder, add chestnut, cream, water and vanilla extract, blend smoothly.
Fill it up in a piping bag with nozzle.
By using the Panasonic Hand Mixer, pour the cream into a bowl. Select “Speed 3” and gradually add in the icing sugar and whip till its stiff peak.
Core the centre of each cupcake and fill with whipped cream. Add in some chestnut and top with whipped cream again and cover with chestnut cream, then décor with a whole chestnut on top. Continue for the rest.