Ingredients:
Roof:
– 400 g chopped semisweet chocolate
– 1 can of sour cream
– 2 tablespoons of honey
Massa
– 3 eggs
– ½ cup of milk
– ½ cup sour cream
– ½ cup oil
– 3 tablespoons of cornstarch
– 1 ¼ cup (tea) of sugar
– 1 ½ cup wheat flour
– 1 tablespoon baking powder
– 1 pack of Isabela Chocolate Lemon Mousse Biscuit, coarsely chopped (130 g)
Filling
– 1 can of condensed milk
– ¼ cup lemon juice
Preparation mode:
Roof:
– In a refractory, place the chocolate with the cream and take it to the microwave, medium power, for 1 minute and 30 seconds. Stir, add the honey and go back for another 1 minute and 30 seconds, always at medium power. Mix well to obtain a smooth cream, cover and refrigerate to firm.
Massa:
– Put the eggs, milk, cream, oil, cornstarch and sugar in the blender. Beat well until smooth. Transfer to a bowl, add the wheat flour, stir and, finally, delicately mix the baking powder and the cookies.
– Turn on the oven at medium temperature (180 °C – 200 °C) to preheat.
– Place cupcake paper cups (size 00) inside aluminum cups. Distribute the dough, place the molds inside a large roast and bake for about 40 minutes or until, when sticking a toothpick, it comes out clean. Remove from oven and wait for it to cool down.
Filling:
– In the blender, beat the condensed milk with the lemon juice until you get a cream. Keep in the refrigerator until use.
Cupcake:
– Place the filling in a pastry bag fitted with a large pearl tip. Place the piping tip in the center of the cupcake, press lightly to pierce and fill with a portion of the filling. Reserve.
– Beat the frosting with a mixer, transfer to a piping bag fitted with a pitanga tip and decorate the cupcakes.
Yield: 18 units
- Preparation time: 50 minutes
