Sacher cupcakes with apricot jam and chocolate. The Sacher Cake is a special and indulgent dessert that always wins everyone over. Today I wanted to turn it into delightful single-serve chocolate Sacher cupcakes, certainly simpler and less demanding to prepare but equally delicious. A base of chocolate cake filled with apricot jam and finished with a dark chocolate glaze. A simple little dessert to make and perfect for any occasion. For the recipe I was pleasantly inspired by the blog Chiarapassion, but I added eggs to the batter. As soon as I saw these cupcakes I realized I also had the right pan to make them, so I couldn’t help but bake them right away! If you love chocolate desserts, this is definitely a recipe not to be missed. Let’s head to the kitchen and prepare together the best chocolate cupcakes you’ve ever tasted
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Energy 247.49 (Kcal)
- Carbohydrates 32.31 (g) of which sugars 15.69 (g)
- Proteins 4.51 (g)
- Fat 12.56 (g) of which saturated 3.72 (g)of which unsaturated 4.71 (g)
- Fibers 4.06 (g)
- Sodium 17.85 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Chocolate Sacher Cupcakes
- 2 eggs
- granulated sugar
- vegetable oil
- milk
- all-purpose flour
- unsweetened cocoa powder
- 1/2 sachet baking powder (about 2 tsp (8 g))
- apricot jam
- dark chocolate
- 1/2 cup (4 fl oz) heavy cream (liquid)
What you need
- Hand mixer
- Pan
How to prepare the Sacher Cupcakes
Beat the whole eggs with the sugar using an electric mixer for 4-5 minutes until the batter is pale and frothy. Add the vegetable oil and the milk. Mix.
Add the sifted flour, the unsweetened cocoa powder and the baking powder. Mix. Grease a cupcake pan. Fill the cups halfway with the batter. I got 10 cupcakes with these quantities.
Bake the chocolate cupcakes in a preheated oven at 356°F for 20-25 minutes. Always do the toothpick test to check for doneness. Let them cool before turning them out onto a serving plate.
Heat the heavy cream in a saucepan. Add the chopped dark chocolate and stir with a spatula until it is completely melted. Let the chocolate glaze cool.
Put a heaping teaspoon of apricot jam into the hollow of each cupcake. Finish with the dark chocolate glaze. Let the chocolate set in the fridge or simply at room temperature.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
You can prepare the chocolate cupcakes in advance and, without filling them, store them in a container for 1-2 days
If you prefer, you can replace the vegetable oil with about 3 tbsp of melted butter and substitute the milk with plain yogurt or a plant-based milk
Don’t miss the recipe for Mascarpone Cupcakes
