Chocolate Lava Cupcakes

Working Method

Composition and Preparation

1. Satin Chocolate Velvet Cake

Place the ingredients in the mixing bowl and blend together for 1 minute on low speed using the paddle attachment
Scrape down bowl and mix for an additional 4 minutes on medium speed
Scale: 40-45 grams each
Bake Temperature: 165- 170^oC
Bake Time: 20-25 minutes
Allow to cool completely before filling and frosting

2. Filling

Ready-to-use with the help of a pastry bag and injection tip, fill each cupcake with 10-13 grams of Cremfil Dark Chocolate

3. Topping 1

Place Belgian Pure Ganache in standard mixing bowl and whip on 2^nd speed until aerated and much lighter in colour
Using a pastry bag and round tip, proceed in frosting each cupcake
Place in the fridge or freezer for a short time to stabilize the icing before the next step

4. Topping 2

With use of a microwave or bain-marie, melt the Belgian Pure Ganache and decorate on cupcakes

Assembly

Complexity level:

Start by filling the cupcake liners with 40-45 grams of Satin chocolate velvet. Once cupcakes are baked and have cooled, proceed in filling with 10-13 grams of Cremfil Dark Chocolate. Using a pastry bag and round tip, proceed in frosting each cupcake. Melt the Belgian Pure Ganache and decorate on cupcakes.