recipe cupcakes Viena chocolat

PREPARATION (6 people)


For the cupcakes:

Break the chocolate into pieces and melt with the butter in a double boiler.
Beat eggs and mix with sugar and honey until the mixture doubles in volume and begin to put white.
Add the almonds, flour, cocoa powder, baking powder, crème fraîche and chocolate and butter mixture.
Mix well, pour into muffin tins and bake in the oven for 20-25 min.
Remove from oven and let cool.
For the cream:

Put the butter, icing sugar and gum syrup in a food processor and blend until creamy smooth.
Decorate each cupcake with the cream and pastry sing.
For the Viennese coffee:

Pour the vanilla syrup in a glass.
Prepare the Grand Cru in two cups Espresso (2 x 40 ml) and pour it into the glass.
Add the milk foam and whipped cream. Garnish with chocolate shavings.