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
  1. Bring the oven to 200 ° C.
  2. Take a bowl, sift the flour, cocoa, baking powder, baking soda and salt. Add the chocolate chips and sugar. Jumbled up.
  3. 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.
  4. Line the muffin tins with the paper cups of your choice.
  5. Distribute the mixture in the containers and bake by lowering the temperature to 180 ° C.
  6. Cook for about 15 minutes. Remove from the oven and let cool completely.
  7. 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.
  8. Once the muffins are completely cold, decorate with a generous sprinkle of ricotta cream.

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