Schokobons-Cupcake. Kinder Schoko-Bons sind ja alleine schon super lecker und ein absoluter Süchtigmacher, aber diese Cupcakes setzten nochmal einen drauf. Schoko-Cupcakes mit einem eingebackenen Schoko-Bon, ein cremiges, luftiges Milch-Frosting mit gehackten Haselnüssen darin und darauf, getoppt von einem weiteren Schoko-Bon. See great recipes for Schoko Cake Pops, Schokobons-Cupcake too!

Finde was du suchst - erstklassig & genial. Jetzt ausprobieren mit ♥ Chefkoch.de ♥. Für die Füllung die Oreo Kekse fein mixen. You can cook Schokobons-Cupcake using 19 ingredients and 11 steps. Here is how you cook that.

Ingredients of Schokobons-Cupcake

Prepare of frosting.
Prepare 400 ml of milk.
Prepare 80 g of flour.
It's 400 g of butter.
It's 320 g of sugar.
Prepare 40 g of hazelnuts (chopped).
It's of dough.
It's 120 g of butter.
Prepare 300 g of sugar.
It's 2 of eggs.
Prepare 0.5 teaspoon of salt.
It's 200 g of flour.
It's 60 g of cocoa powder.
It's 2 teaspoon of baking powder.
Prepare 200 ml of milk.
It's 24 of Kinder Schoko-Bons.
It's of also.
You need 20 g of hazelnuts (chopped).
Prepare 24 of Kinder Schoko-Bons.

Sahne kurz verrühren, anschließend mit San Apart steif schlagen. Frischkäse mit dem restlichen San Apart, Puderzucker, Vanilleextrakt verrühren. Un petit cupcake coeur surprise schokobons, chantilly mascarpone et éclats pralinés. Meinen Namen, E-Mail und Website in diesem Browser speichern, bis ich wieder kommentiere.

Schokobons-Cupcake instructions

First you have to make the frosting. 1. Mix the milk with the flour together in a small saucepan with a whisk and heat over medium heat and stirring. After a few minutes the mixture will thicken and become thicker and thicker until it reaches the consistency of a thick pudding..
2. Remove the mixture from the heat and allow to cool completely at room temperature. To stir it from time to time, then it goes a little faster. Overall, the cooling takes about 1 hour..
3. In the meantime stir the soft butter in a mixing bowl until creamy. Then add the sugar and mix together lightly and cream until only a few sugar crumbs are felt when rubbing the mixture between two fingers. This takes about 10-15 minutes, depending on the mixer. In between, always free the sides of the bowl with a silicone scraper. It's ok if not all sugar crumbs have disappeared, as they should resolve next step..
4. Add the fully-cooled flour-milk mixture to the butter-sugar mixture and whisk for about 5 minutes. Now the frosting is basically done. To make sure that the consistency for sprinkling cupcakes is a little firmer, you should use the frosting for a few minutes.
5. While cooling the frosting, bake the cupcakes. Preheat the oven to 180 ° C top / bottom heat or 160 C convection and lay out a 12 mm muffin tray with paper cups..
6. Beat the soft butter with the sugar and the egg lightly and lightly for 1-2 minutes. Add the salt, flour, cocoa and baking powder and stir briefly. Finally, slowly stir in the milk until a smooth dough has formed..
7. Evenly fill the dough into the prepared paper cups (for the amount of this recipe, a 24-piece ice cream scoop is very good and put a chocolate bonnet on the middle of each cupcake, but do not press it.) Bake the cupcakes in the oven for about 18 minutes..
8. Take the cupcakes out and take them out of the baking pan after about 2 minutes and allow to cool completely on a grill..
9. Once the frosting is complete, stir in the chopped hazelnuts and then spray the frosting onto the fully cooled cupcakes. To get the same look as on my photos a big hole grommet (mine comes from this set and has an opening of 13mm) use. Hold the piping bag centered over the cupcake at a 90-degree angle and press out frosting with even pressure until the resulting ball has reached the desired size..
10. Sprinkle the last 20 g of chopped hazelnuts on the cupcakes, cut the chocolate buns diagonally and place 2 pieces each on a cupcake..
11. Enjoy your meal.❤.

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