Recipe: Yummy Spinach cupcakes with egg and chocolate ganache topping

Spinach cupcakes with egg and chocolate ganache topping. Whipped, Poured and Spread Frosting by My Cupcake Addiction. Glossy chocolate ganache messing up your fingers. Its the simple things in life!

Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and coffee granules and mix until just combined. You can cook Spinach cupcakes with egg and chocolate ganache topping using 18 ingredients and 15 steps. Here is how you cook it.

Ingredients of Spinach cupcakes with egg and chocolate ganache topping

1. Prepare 200 gm of flour.
2. You need 150 gm of granulated sugar powdered.
3. Prepare 1/2 cup of Oil.
4. Prepare 1/2 cup of Milk.
5. It's 1 cup of Spinach puree (spinach boiled and washed in cold water).
6. It's of Then poured in blender.
7. It's 1/4 tsp of Baking soda.
8. It's 1 1/2 tsp of Baking powder.
9. You need 2 of egg separated.
10. It's 1 tsp of Butterscotch essence.
11. You need of Cupcake liners or molds.
12. Prepare of for ganache.
13. Prepare 1/2 cup of chopped white chocolate.
14. You need 1/2 cup of whipping cream.
15. You need 3-4 of Mint leaves / mint essence 1 drop.
16. Prepare 1 drop of Green candy colour.
17. You need 1 tsp of Vinegar.
18. Prepare of Sprinkle for topping.

For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top. Here's the winning combination: moist and chocolaty cake with just the right amount of rich ganache frosting on top. Valrhona cocoa powder and Callebaut chocolate are sold at Sur La Table stores; call for. For this peanut butter cupcake recipe, I blended peanut butter and chocolate.

Spinach cupcakes with egg and chocolate ganache topping step by step

1. First separate the egg yolk from egg whites..
2. Now whip the egg white with vinegar until light and fluffy. About 5 minutes..
3. Now add the yolk, and sugar and oil and beat until mixed..
4. Sieve all purpose flour, baking powder and baking soda three times..
5. Mix the dry ingredients into wet in two batches..
6. Add milk to make a smooth batter. Add essence..
7. Now add the spinach puree and mix until combined..
8. Lastly add the egg white mix and very Gently mix with the batter to retain it's air content..
9. Bake @180C preheated oven for 20 minutes..
10. Heat whipping cream with mint leaves..
11. Now sieve the cream to remove the mint leaves. The flavour of mint will retain..
12. Add chocolate pieces and mix continuously so that chocolate melts properly and mix well..
13. Add one drop candy colour in the ganache and mix. (Optional).
14. Pour it on the cooled cupcakes..
15. Decorate with sprinkles..

As soon as I took the Pour over chocolate; whisk until smooth. Dip the top of each cupcake into ganache; place on wire In a large heavy saucepan, combine brown sugar, egg whites, salt and cream of tartar over low heat. They are the best chocolatey cupcakes with the most amazing rich and delicious chocolate frosting added to the top. Then you'll drop in the chopped chocolate and let it sit for about one minute. Finally, you'll take a whisk and whisk it all together until nice and Add the eggs, one at a time, and continue creaming until light and fluffy.