Chocolate cupcakes with physalis

12 servings

40 minutes

Chocolate cupcakes with physalis are a unique blend of classic American baking and an exotic fruit. Physalis adds a slight tartness to the pastry, perfectly complementing the rich taste of cocoa and dark chocolate. Historically, cupcakes emerged in the USA as a convenient dessert format baked in molds, and their popularity quickly spread worldwide. These cupcakes are especially good for festive tea parties and exquisite sweet treats. A delicate cream made from cream and chocolate adds an airy texture, while grated chocolate and fresh physalis turn the dessert into an aesthetic delight. They can be served as a standalone treat or paired with aromatic coffee. A wonderful choice for gourmets who appreciate flavor harmony!

Energy value per serving

• Calories: 332
• Proteins: 5.5g
• Fats: 18.6g
• Carbohydrates: 36.3g

Ingredients

• Wheat flour: 175 g
• Milk: 175 ml
• Lemon juice: 2 tsp
• Soda: 1 tsp
• Cocoa powder: 50 g
• Butter: 75 g
• Cane sugar: 175 g
• Chicken egg: 2 pc
• Physalis: 24 pc
• Dark chocolate 70%: 200 g
• Cream 40%: 150 ml

Cooking steps

1. Preheat the oven to 180 degrees.

2. Pour lemon juice into the milk and set aside. Mix flour, baking soda, and cocoa powder.

   Required ingredients:

   • Milk: 175 ml
   • Lemon juice: 2 teaspoons
   • Wheat flour: 175 g
   • Soda: 1 teaspoon
   • Cocoa powder: 50 g

3. In a separate container, beat the butter (it should be at room temperature) and add the brown sugar. Continuing to beat, alternately add the eggs, flour mixture, and milk. Remove the husk from the physalis (you will need 6 pieces), chop finely, and add to the mixture.

   Required ingredients:

   • Butter: 75 g
   • Cane sugar: 175 g
   • Chicken egg: 2 pieces
   • Milk: 175 ml
   • Physalis: 24 pieces

4. Distribute the batter into cupcake molds and place in the oven for 20 minutes. You can check readiness with a toothpick; if it comes out clean and dry from the center of the cupcake, they are ready. Leave to cool in the oven for 10 minutes with the heat off. Then let them cool completely in a cool place.

5. For decoration, finely chop the chocolate (175 g) and melt it in a water bath. Whip the cream with a mixer until it becomes airy and add it to the chocolate. Let the mixture cool. If the mixture hardens in a cool place, you can microwave it for 1 minute on low power.

   Required ingredients:

   • Dark chocolate 70%: 200 g
   • Cream 40%: 150 ml

6. Decorate the cupcakes with cream, physalis, and grated leftover chocolate. For beauty, you can sprinkle with powdered sugar.

   Required ingredients:

   • Physalis: 24 pieces
   • Dark chocolate 70%: 200 g