Chocolate and Potato Cupcakes with Glaze

The rest of mashed potatoes the next day often lose their mouth-watering appearance, but they can be properly disposed of and baked delicious cupcakes. Add mashed potatoes to the chocolate dough and bake in molds. Thanks to the potatoes, the muffins are very soft and delicate inside, cover them with a thick layer of chocolate ganache and set to freeze. Cupcakes look very elegant and get just amazing, worthy to become festive угощением. AT ремя: 3 час. 40 min Difficulty: easy Amount: 30 mini-cupcakes In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Cupcakes

• 1/4 Art. butter at room temperature
• 1/3 Art. Sahara
• 1 large egg at room temperature
• 1 tsp vanilla extract
• 1/4 Art. cooled unsalted mashed potatoes
• 3 tbsp. l milk
• 2/3 Art. premium flour
• 3 tbsp. l cocoa powder
• 3/4 tsp baking powder
• Colored sprinkles, candied ginger or small sweets for decoration

Chocolate glaze

• 0.5 tbsp. whipping cream
• 1 tbsp. l (15 gr.) Butter
• 120 gr. dark chocolate chopped

Recipes with similar ingredients: premium flour, chocolate dark, cocoa, milk, cream, eggs

Recipe preparation:

1. Preheat the oven to 190 ° C and place the paper tins in metal mold for 30 mini muffins.
2. Beat butter with sugar until pale. Intervene egg and vanilla, then mix mashed potatoes and milk. Вsift flour, baking powder and salt into a separate bowl. Add dry mix into oil and mix until smooth.
3. Squeeze the dough out of a pastry bag or put in a spoon in prepared molds, filling them with dough only half. Bake cupcakes for about 12 minutes while the tester is inserted in the center cupcake won’t come out clean. Cool cupcakes before applying glaze. in the shape of.
4. Frosting: heat cream and butter, just a little Bring to a boil and pour on chocolate. Leave on for 1 minute, and then mix until smooth.
5. Gently pour cupcakes with icing filling paper molds to the end, and put the cupcakes in the refrigerator for about 1 hour, to freeze the icing. Before serving, decorate the cupcakes as desired decor. Mini cupcakes can be stored in the refrigerator for 3 days.