Chocolate Cupcakes

Chocolate Cupcakes
Chocolate Cupcakes

Recipe from @thefoodstylingmx


40g Culto cacao powder

1/4 tsp. kosher salt

1/3 fruit mount

2 eggs

48g almond flour

18g finely golden flaxseed flour

8g coconut flour

1 teaspoon baking powder

1/4 teaspoon xanthan gum

56g unsalted butter


  1. Preheat the oven to 180º. Line a muffin tin. Reserve.
  2. Add almond flour, flaxseed flour, coconut flour, baking powder, and xanthan gum to a medium bowl. Beat until well combined, reserve.
  3. Combine butter, heavy cream, cocoa powder, and salt in a large heat-resistant bowl. Melt over a water bath, whisking constantly (or microwave in small bursts). Remove from the heat and let the mixture cool slightly.
  4. Add the polish and one egg at a time, beating well after each until just incorporated. The texture should appear smooth and thick.
  5. Add flour mixture, whisking vigorously until completely mixed (about a minute). Divide batter in muffin pan.
  6. Bake for 14-17 minutes, or until toothpick inserted comes out clean.
  7. Let cool for 15 minutes.

For the chocolate frosting

Melt a CULTO chocolate bar.

For the filling

Add butter, sweetener, and salt to a bowl and beat for 6-9 minutes until light and fluffy. Mix in the vanilla extract.

To put them together

  1. Make your chocolate cupcakes. Let them cool down.
  2. When they are completely cold, make a hole in the bottom of the cupcake and put the filling inside the cupcake.
  3. Put back the piece of bread you took out.
  4. Melt your chocolate bar and dip your cupcake on top.
  5. Wait for the chocolate to dry.
  6. With the filling, decorate your penguins on the top.

Enjoy #MomentoCult

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