Cornmeal and Chocolate Cupcake

Cornmeal Cupcake Dough

In a container mix corn flour, baking powder, grated coconut and set aside.

Separately, melt the White Melken Chocolate, according to the package instructions, and mix the margarine or butter, forming a ganache.

Add the other ingredients and beat in the blender or mixer until you form a cream.

Add the whipped cream to the container with the corn flour, the yeast and the reserved coconut, stir until it forms a single mass.

Place approximately 60 to 65g of raw dough in the large cupcake molds, on a special cupcake baking sheet, let it rest in the room for 10 to 15 minutes to better hydrate the dough and start the fermentation of the cake dough.

Take to preheated oven at 180°C for approximately 20 minutes, lower the oven to 160°C and continue baking for another 10 minutes.

Remove from the oven and let cool, set aside to apply the decoration.

chocolate disk

Melt the TOP Coating according to package instructions.

Let it cool down to around 30 to 33 °C.

Wipe a damp cloth over the table and glue a plastic for food use, always passing a paper towel to better fix it on the table.

With the help of a brush, sprinkle some of the powdered dye over the first plastic.

Place a portion of the melted top cover, cover with another part of the plastic.

With the help of a mini-roller, open the cover, always spreading it as thinly as possible.

When starting the crystallization of the cover, cut several discs with the help of three cutters of different sizes, small, medium and large.

Take it to the fridge to finish the crystallization of the TOP Coverage, forming the discs.

Remove from the fridge and set aside to apply to the decoration of each cupcake.

ganache

Melt the White Melken Chocolate according to package directions. Let it cool down to around 30°C, if you prefer, temper the Chocolate.

Mix the cream until it forms a ganache, pass through a mixer or beat a lot with a spatula, thus leaving the creamy ganache.

Take the fridge for 1 hour and hit the mixer.

Place the ganache in a “pastry bag fitted with a plain tip”.

Apply a large dot of ganache over each cupcake.

Place the first large disc of chocolate.

Apply a second dot of the ganache over the first disc.

Then place the second medium chocolate disc.

Finish with a third ganache dot and a third small chocolate disc.