Estes queques de arando e chocolate são um pequeno luxo, perfeitos para um momento especial. A combinação do chocolate intenso com a acidez dos arandos macerados em brandy cria uma explosão de sabor sofisticada e irresistível. São ideais para acompanhar um café, para um lanche elegante ou para surpreender numa celebração.

Ingredientes

  • 3 colheres de sopa de arandos secas
  • 2 colheres de sopa de brandy
  • 2 colheres de sopa de leite
  • 1 colher de chá de essência de baunilha
  • 90g (80%) chocolate amargo
  • 90g manteiga salgada
  • 6 colheres de sopa de farinha simples
  • 1 colher de chá de fermento em pó
  • 2 ovos
  • 4 colheres de sopa de açúcar mascavado
  • 45g (62%) chocolate amargo
  • 15g de manteiga salgada
  • 1 colher de sopa de cremes de açúcar

Preparação

  1. mergulhe arandos em conhaque, leite e essência de baunilha por 4 horas.
  2. quebrar o chocolate em pedaços e coloque-o em uma tigela junto com a manteiga. derreta sobre um banho-maria, mexendo de vez em quando.
  3. peneire a farinha e o fermento.
  4. quebrar os ovos em uma tigela e adicione o açúcar. bata até que o açúcar esteja derretido.
  5. misture a farinha, 2 colheres de sopa de cada vez, até que a farinha e os ovos sejam combinados.
  6. misture os arandos e o líquido de imersão, bem como o chocolate derretido e a manteiga.
  7. misturas de colheres em minúsculos moldes de cupcake forrado até 3/4 cheio.
  8. Asse em forno pré-aquecido a 180ºC por 12 minutos, ou até que um palito inserido no centro saia limpo.
  9. Retire os cupcakes do forno e deixe esfriar por cerca de 20 minutos.
  10. para decorar, derreta o chocolate, a manteiga e o creme sobre um banho-maria. mergulhe o topo dos cupcakes no chocolate derretido e cubra cada um com um coração de açúcar.

Ready for a bite of pure indulgence? Here’s the recipe in English.

Cranberry and Chocolate Cupcakes

These are not your average cupcakes. Deeply rich and intensely chocolatey, they hide a wonderfully grown-up secret: cranberries soaked in brandy, which provide sharp, fruity bursts against the dark chocolate batter. This recipe creates small, almost brownie-like cakes with a dense, moist crumb, making them a sophisticated treat for any chocolate lover.

The magic begins by steeping dried cranberries in brandy, milk, and vanilla. This step not only plumps up the fruit but also infuses it with a beautiful, warm flavour that permeates the entire cupcake. Using a high-percentage dark chocolate (80%) for the batter ensures a complex, not-too-sweet flavour, which is then topped with a simple, glossy ganache for an elegant finish.

Feel free to play with the flavours. A dash of orange liqueur instead of brandy would also be a classic pairing with chocolate and cranberry. For an extra layer of texture, you could add a handful of finely chopped pecans or walnuts to the batter. These little cakes are perfect on their own, but also divine served slightly warm with a dollop of clotted cream.

Ingredients

  • 3 tbsp dried cranberries
  • 2 tbsp brandy
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 90g dark chocolate (80% cocoa solids)
  • 90g salted butter
  • 6 tbsp plain flour
  • 1 tsp baking powder
  • 2 large eggs
  • 4 tbsp brown sugar
  • For the topping:
  • 45g dark chocolate (62% cocoa solids)
  • 15g salted butter
  • 1 tbsp single cream
  • Sugar hearts or sprinkles, to decorate

Method

  1. In a small bowl, soak the dried cranberries in the brandy, milk, and vanilla extract for at least 4 hours, or preferably overnight.
  2. Break the 90g of 80% chocolate into pieces and place it in a heatproof bowl along with the 90g of butter. Melt together over a bain-marie (a saucepan of simmering water), stirring occasionally until smooth.
  3. Sift the flour and baking powder together.
  4. In a separate bowl, break the eggs and add the brown sugar. Whisk until the sugar has dissolved.
  5. Mix the flour mixture into the eggs, 2 tablespoons at a time, until the flour and eggs are just combined.
  6. Gently fold in the soaked cranberries along with their soaking liquid, as well as the melted chocolate and butter mixture.
  7. Spoon the batter into mini cupcake cases, filling them up to 3/4 full.
  8. Bake in a preheated oven at 180°C (160°C Fan / Gas Mark 4) for 12 minutes, or until a skewer inserted into the centre comes out clean.
  9. Remove the cupcakes from the oven and allow them to cool for about 20 minutes.
  10. To decorate, melt the 45g of 62% chocolate, 15g of butter, and the cream together over a bain-marie. Dip the top of each cooled cupcake into the melted chocolate and top with a sugar heart or sprinkles.