The sacher flavored cupcakes are delicious single-serving sweets inspired by the famous sacher cake. Yes, I’ve tasted the original and for as many as I’ve sampled, there’s no comparison to the “real” one. Yes, these sacher flavored cupcakes can be defined as such due to the ingredients, but they don’t resemble the original cake. However, they are tasty, rich in chocolate, with that hint of acidity and freshness from the apricot jam. A delicious dessert perfect for after dinner or a buffet. Because at a buffet, single-serving finger foods are ideal!
Recipe source: HERE.
Do not miss
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour 20 Minutes
- Preparation time: 20 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1 tbsp baking powder
- 1/4 cup rice oil (or other vegetable oil of choice)
- 1 pinch salt
- 1 cup plant-based beverage (or milk)
- 4 oz dark chocolate
- 1/2 cup unsweetened plant-based cream (or fresh cream)
Tools
- 1 Bowl
- 1 Hand Whisk
- 1 Mold for mini cupcakes
- 1 Toothpick Cake tester
- 1 Small Pot
- 1 Spatula kitchen
- 1 Cooling Rack
Steps
In a bowl, mix the sifted flour, cocoa, sugar, baking powder, and pinch of salt. Add the plant-based beverage and oil, and mix with a hand whisk to obtain a smooth and creamy batter. Pour the batter into the appropriate greased and floured mini cupcake mold (using a spray detacher is better). Bake in a preheated static oven at 340°F for 15 minutes. Remove from the oven after checking the cupcake’s doneness with a cake tester or skewer, then remove the cupcakes from the mold and let them cool on a cooling rack.
Prepare the ganache: heat the cream in a small pot, then turn off the heat and add the chopped chocolate, wait a minute, and stir gently and slowly with a spatula to avoid incorporating air and to achieve a smooth, lump-free ganache. Let it cool for twenty minutes to become creamy. Fill each cupcake with a teaspoon of apricot jam. Pour the ganache over the cupcakes and let them rest in the fridge for an hour so the ganache solidifies.
