Sponge cakes with apples and chocolate cream
12 servings
120 minutes
Apple and chocolate cream sponge cupcakes are a delightful treat that combines the tenderness and aroma of fresh apples with the rich taste of chocolate. This recipe has European roots, where fruit desserts have always held a prestigious place on family tables. The airy sponge soaked in the warmth of cinnamon and apples creates a harmonious balance of sweetness and light acidity. Topped with hot chocolate cream and orange notes, the cupcakes become a true gastronomic delight. They are perfect for cozy tea gatherings or as a dessert for festive tables, pleasing not only with their taste but also with their aesthetic appeal. Their softness, rich aroma, and texture play make them a favorite choice for those who appreciate exquisite yet easy-to-make sweets.
1
Beat the eggs with sugar until a uniform creamy mass forms. Add flour and cinnamon, and mix well. Introduce the slaked soda and mix.
- Chicken egg: 3 pieces
- Sugar: 250 g
- Wheat flour: 250 g
- Ground cinnamon: 2.3 teaspoons
2
Peel the apples and chop them finely. Add to the dough.
- Sour apples: 4.5 pieces
3
Grease the molds with butter and bake the muffins at 200–220 degrees for 15–20 minutes.
- Butter: 100 g
4
Decorate the ready cupcakes with powdered sugar or hot chocolate cream and orange.
- Icing sugar: to taste
- Milk chocolate: 100 g
- Oranges: 1 piece
