Banana-chocolate cupcake with nutella mousseline

Ingredients for Banana-chocolate cupcake with nutella mousseline

Instructions for Banana-chocolate cupcake with nutella mousseline

To prepare the Banana-chocolate cupcake with nutella mousseline recipe, please follow these instructions:

Make sure all ingredients are tempered, ie they have the same temperature.

First make the "wet" part of the dough: whip butter and sugar until it is airy and light in color. Add the vanilla and whip for 10 seconds. Mash the bananas and add them one at a time. Add egg and egg yolk. Whip shortly after each addition. Add the buttermilk.

Now make the dry part of the dough in another bowl: Sift flour, maizena flour, salt and baking soda in a bowl. Mix the contents of the two bowls gently. Bring the chocolate into pieces and mix them in.

Use a big spoon to put the contents into the muffin information, so all the contents get into a spoonful. They raise about To one-half size.
Bake them at 175 degrees until you do not get up when you put a toothpick or the like in.

Nutella mousseline is made while baking.
Whip egg whites and white wine vinegar while adding 20g sugar.
Boil water and the 60g sugar until it is so hot it becomes a soft pulp when a drop is placed in a glass of cold water. When it's hot enough, the sirup mass slowly gets into the whipped egg whites while whipping. Whip until the mass has cooled. Whip while adding butter. Then whisk slowly nutella in its own taste.

When the cakes have cooled, the mousse cellin is lubricated. Bon appetite!