You certainly all know the Viennese Sacher Torte, the famous chocolate cake filled with apricot jam and covered with chocolate ganache 🙂 . Today we wanted to stay on the topic, proposing the smaller Sacher cupcakes 🙂 .

Perfect for an afternoon with friends or as a small dessert after a summer dinner, this cupcake will be an explosion of cocoa, and the frosting with Philadelphia cheese will make it even creamier. Go ahead, try it! 😀

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Stampa

Sacher Cupcakes

Cuisine Vegetarian

Prep Time 35 minutes

Cook Time 25 minutes

Total Time 1 hour

Servings 12 cupcakes

Difficulty

Ingredients

For the base

• 150 g of flour
• 50 g of Manitoba
• 175 g of sugar
• 250 ml of milk
• 2 eggs
• 60 g of butter
• 40 g of cocoa
• salt
• baking powder

For the filling

• apricot jam

For the frosting

• 200 g of dark chocolate
• 250 g of Philadelphia cheese
• 40 g of powdered sugar

Instructions

For the base

1. Sift flour with baking powder and add sugar, cocoa and salt.
2. Melt the butter and add the milk and eggs.
3. Mix thoroughly the two compounds and distribute into about 12 muffin molds .
4. Bake at 180 °C for 25-30 minutes.

For the filling

1. Once well-cooled, trim the top of your muffins with a sharp knife, without cut your finger 😉 .
2. Dug a small nest inside the cake and fill with your apricot jam. Cover with the cap previously cut.

For the frosting

1. Gently melt the chocolate in a double boiler or in the microwave. Just make it fluid.
2. Add the chocolate into the Philadelphia and icing sugar.
3. Whisk vigorously a few minutes, then with a pastry bag decorate the top of each cupcake.