Little Sacher Cupcakes
From mountainmama 15 years ago
- 15 minutes to make
- Serves 12
These luscious chocolate-glazed cakes are the perfect ending to a formal sit- down dinner.
Ingredients
- 1 1/4 cup all-purpose flour shopping list
- 1/3 cup granulated sugar shopping list
- 1/3 cup ground almonds (about 1 1/2 ounces) shopping list
- 1/2 teaspoon baking powder shopping list
- 1/2 teaspoon baking soda shopping list
- 1/4 teaspoon salt shopping list
- 6 tablespoons (3/4 stick) butter, softened shopping list
- 2/3 cup firmly packed light brown sugar shopping list
- 2 large eggs shopping list
- 1/2 cup milk shopping list
- 2 ounces (2 squares) unsweetened chocolate, melted shopping list
- 1 tablespoon rum or 1 teaspoon rum extract shopping list
- 1/2 cup apricot preserves, melted shopping list
- For the Glaze: shopping list
- 2/3 cup heavy cream shopping list
- 6 ounces (6 squares) semisweet chocolate, coarsely chopped shopping list
- 2 tablespoons butter shopping list
- 2 tablespoons light corn syrup shopping list
- For the Topping and Garnish: shopping list
- whipped cream shopping list
- candied violets shopping list
How to make it
- Preheat oven to 350F. Grease 12 standard size muffin-pan cups or line with paper liners. Dust with flour; tap out excess.
- Mix together flour, granulated sugar, nuts, baking powder, baking soda, and salt.
- Beat together butter and brown sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. At low speed, beat in milk, melted chocolate, and rum. Beat flour mixture into milk mixture until combined. Spoon batter into prepared pan, filling cups three-quarters full.
- Bake cupcakes until a toothpick inserted in the center comes out clean, 15 minutes. Transfer pan to a wire rack to cool for 10 minutes. Turn cupcakes out onto rack to cool completely.
- Brush melted preserves over cupcakes. Let stand until set, 30 minutes.
- To prepare glaze, in a medium saucepan, heat cream, chocolate, butter, and corn syrup over medium heat, stirring constantly, until chocolate melts and mixture boils. Remove from heat; let stand for 1 minute. Stir vigorously until mixture thickens. Spread glaze evenly over cupcakes. Let stand until set.
- Suggestion:
- Using a pastry bag fitted with a star tip, pipe whipped cream rosettes on top. Garnish with a candied violet in the center of each rosette.
The Rating
Reviewed by 9 people-
So pretty with thw whipped cream and candied violets!
elgab89
in Toronto loved it
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Beautiful thanks so much for sharing!
desertgal
in Billings loved it
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Sweetie you make this gorgeous dessert seem so easy to do! It's so pretty one might hesitate to eat it - but only for a moment! LOL...
^5 of the *good* silver for this one!
madmommy
in Wayne loved it
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