Chocolate Cupcake with Milk Jam

Chocolate Cupcake with Milk Jam

MATERIALS

100 grams of dark chocolate
Half cup of milk
150 grams of butter at room temperature
1 cup of milk powder
3 pieces of eggs
2 cups of flour
2 tablespoons of cocoa
a pinch of salt
1 pack of baking powder For
milk jam (dulce de leche):
1 liter of milk
1 cup Powder sugar for
a pinch of salt
Cream:
1 box (200 ml) cream
100 grams of white chocolate

FABRICATION

Put the chocolate and milk in a bowl and melt in the same manner and place aside to cool. Whip the butter and powder into a bowl and whisk until it becomes bloated. Add the eggs one by one and continue to beat. Add the stuck chocolate to the mixture. After adding the sifted flour, cocoa, salt, and baking powder, mix all the ingredients. Spread the mixture with half a piece of paper cake molds. Cook in pre-heated 175 degrees oven (dip in toothpicks to see if it is cooked, cooked if toothpicks are clean). Set aside for cooling. For milk jam, cook milk, powdered sugar and salt for 2 hours on very heavy heat. When it comes to caramel consistency, take it from the furnace and cool. Fill into the squeezing bag and fill it in the middle of the cooled cupcakes. For the cream, heat the cream to the boiling point. Add the white chocolate and stir. Leave for 1 hour in the refrigerator to cool and beat with a mixer. Fill in the squeezing bag and shape it over the cupcakes. Decorate the cream with the remaining milk jam.