/ Recipe Chocolate Cappeycakes with Mint Cream

Recipe Chocolate Cappacci with Mint Cream

Ingredients:
  • Flour - 1 1/2 cups
  • Cocoa powder - 3/4 Glass
  • Soda - 1/2 teaspoonfuls
  • Baking powder - 1/2 teaspoons
  • Salt - 1/2 teaspoonfuls
  • Softened butter - 1/2 cup
  • Sugar - 1 glass
  • Eggs - 2 pieces
  • Vanilla extract - 1 teaspoon
  • Sour cream - 1 glass
  • Mint cheesecake-mini - 16-18 pieces
  • Unsalted butter, room temperature - 1 cup (cream)
  • Powdered sugar - 450 Grams (cream)
  • Salt - 1/4 Teaspoons (cream)
  • Fatty cream - 1-2 Art. Spoons (cream)
  • Vanilla extract - 1 teaspoon (cream)
  • Mint extract - 1/4 teaspoons (cream)
  • Food coloring (optional) - 1 To taste (cream)
Instructions

1. Preheat the oven to 175 degrees. Fill the form for muffins with paper liners. In a medium bowl, mix the flour, cocoa, soda, baking powder and salt. Whisk together the butter and sugar in a large bowl. Add eggs, one at a time. Stir with vanilla extract. Add 1/3 flour mixture to the bowl and mix. Add half the sour cream and mix. Repeat, alternating the remaining flour in 2 sets with the remaining sour cream in 1 set. 2. Put 1 tablespoon of dough into each paper insert. Put a mini-cheesecake on top and gently squeeze. 3. Spread 1 tablespoon of dough from above and smooth it. Bake for 15-18 minutes. Allow to cool completely before applying cream. 4. To make the cream, in a large bowl, beat the butter for about 30 seconds. Beat with sugar and salt. Add 1 tablespoon of thick cream, whisk for 3 to 4 minutes. If the glaze is too thick, add more cream, 1/2 teaspoon at a time, until the desired consistency is reached. Stir with vanilla extract, mint extract and dye if used. Decorate the capkake with a mint cream.

Servings: 6-8

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