Cocoa cupcake with frosting of RiCotta Spalmabile
N ° 12 muffins | 15 minutes preparation | 15 minutes of cooking
Muffin dough ingredients
- 250 g of spelled flour
- 20 g of bitter cocoa
- 10 g of baking powder
- 1/2 teaspoon of baking soda
- 1 pinch of salt
- 150 g of light brown sugar
- 50 g of chocolate chips
- 250 g of milk
- 2 eggs
- 80 g of light extra virgin olive oil
Frosting ingredients
- 400 g of Spalmabile RiCotta
- 100 g of powdered sugar
Preparation
- Bring the oven to 200 ° C.
- Take a bowl, sift the flour, cocoa, baking powder, baking soda and salt. Add the chocolate chips and sugar. Jumbled up.
- In another bowl, combine the eggs, oil and milk. Mix everything using a small hand whisk. Add the liquid part to the flour and mix for about ten times. You will need to have a lumpy mixture.
- Line the muffin tins with the paper cups of your choice.
- Distribute the mixture in the containers and bake by lowering the temperature to 180 ° C.
- Cook for about 15 minutes. Remove from the oven and let cool completely.
- Meanwhile, prepare the topping by mixing the ricotta spread with the icing sugar with a spatula. Transfer to a piping bag with a star-shaped spout.
- Once the muffins are completely cold, decorate with a generous sprinkle of ricotta cream.
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