Sachertorte Cupcakes
Sachertorte Cupcakes | Recipe
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Sachertorte Cupcakes | Recipe

Nils, Head of Culinary Innovation & Experience Nils, Head of Culinary Innovation & Experience
Rating:
0 % of 100
(0) Rate the recipe
Just Spices
Cooking Time:
60 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Servings

Ingredients

  • For the cupcakes:

  • 2 tsp
    Coffee Kiss
     The all-in-one mix for your next caffeine fix! £3.99 £88.67/kg incl. 0% tax, excl. shipping
    Discover more products
    Coffee Kiss
  • 200 g
    dark chocolate
  • 150 g
    unsalted butter
  • 150 g
    sugar
  • 4
    eggs
  • 150 g
    plain flour
  • 2 tbsp
    cocoa powder
  • 1 pinch
    salt
  • 150 g
    apricot jam

  • For the ganache:

  • 100 g
    dark chocolate
  • 100 ml
    cream

  • To decorate:

  • dried apricots
1
Preheat the oven to fan 180°C. Prepare a cupcake tray with cupcake cases.
2
Melt 200 g dark chocolate with the butter in a heatproof bowl over a bain-marie. Leave the mixture to cool slightly.
3
Pour the cooled chocolate mixture into the egg mixture, stirring constantly.
4
Sift the flour, cocoa powder, Coffee Kiss and a pinch of salt into the chocolate and egg mixture. Gently fold in until just combined.
5
Divide the batter evenly between the prepared cupcake cases and fill to about three-quarters full.
6
Bake the cupcakes in the preheated oven for 20–25 minutes.
7
Remove the cupcakes from the oven and leave to cool for a few minutes in the tin. Then transfer to a wire rack and leave to cool completely. Remove from the cupcake cases.
8
Warm the apricot jam in a saucepan over a low heat.
9
Use a knife or a small piping nozzle to create a small well in the centre of each cupcake. Fill each well with 1 teaspoon of warm apricot jam.
10
Chop the dark chocolate into small, even pieces. Warm the cream over a low heat until nearly boiling, then take off the heat. Wait thirty seconds, then pour over the chocolate.
11
Leave to stand for a few minutes, then stir until all the chocolate has melted and the mixture is smooth. Leave to cool for ten minutes.
12
Pour the chocolate ganache over each cupcake so that it drips slightly down the sides. Decorate with sliced dried apricots.
13
Leave the ganache to set at room temperature before serving. If you refrigerate them, the ganache won’t stay glossy.
Tip: The Sachertorte cupcakes taste best fresh but can be stored in an airtight container at room temperature for up to 3 days.

Nutritional information: (Per serving)

Calories
312 kcal

Carbohydrates
35 g

Protein
5.6 g

Fat
18 g

Method
1
Preheat the oven to fan 180°C. Prepare a cupcake tray with cupcake cases.
2
Melt 200 g dark chocolate with the butter in a heatproof bowl over a bain-marie. Leave the mixture to cool slightly.
3
Pour the cooled chocolate mixture into the egg mixture, stirring constantly.
4
Sift the flour, cocoa powder, Coffee Kiss and a pinch of salt into the chocolate and egg mixture. Gently fold in until just combined.
5
Divide the batter evenly between the prepared cupcake cases and fill to about three-quarters full.
6
Bake the cupcakes in the preheated oven for 20–25 minutes.
7
Remove the cupcakes from the oven and leave to cool for a few minutes in the tin. Then transfer to a wire rack and leave to cool completely. Remove from the cupcake cases.
8
Warm the apricot jam in a saucepan over a low heat.
9
Use a knife or a small piping nozzle to create a small well in the centre of each cupcake. Fill each well with 1 teaspoon of warm apricot jam.
10
Chop the dark chocolate into small, even pieces. Warm the cream over a low heat until nearly boiling, then take off the heat. Wait thirty seconds, then pour over the chocolate.
11
Leave to stand for a few minutes, then stir until all the chocolate has melted and the mixture is smooth. Leave to cool for ten minutes.
12
Pour the chocolate ganache over each cupcake so that it drips slightly down the sides. Decorate with sliced dried apricots.
13
Leave the ganache to set at room temperature before serving. If you refrigerate them, the ganache won’t stay glossy.
Tip: The Sachertorte cupcakes taste best fresh but can be stored in an airtight container at room temperature for up to 3 days.

Nutritional information: (Per serving)

Calories
312 kcal

Carbohydrates
35 g

Protein
5.6 g

Fat
18 g

Sachertorte cupcakes

This classic chocolate cake from Austria is given the Just Spices treatment and turned into deliciously dark and squidgy chocolate cupcakes, filled with traditional apricot jam and covered in smooth chocolate ganache. Coffee Kiss is added to the batter to enhance the flavours and bring out the deep chocolatey taste!

 

More recipes with Coffee Kiss

Coffee Kiss is one of our bestselling blends, containing cocoa, cinnamon and almond – but no coffee! It’s perfect for mixing into your coffee drinks or adding to desserts for an extra boost of flavour. Try it in this Dalgona coffee recipe or in our no-bake fridge cake and see for yourself! Our Coffee Kiss recipe collection has more tasty ways to use your sweet spice mix.

Ingredients

Servings

  • For the cupcakes:

  • 2 tsp
    Coffee Kiss
     The all-in-one mix for your next caffeine fix! £3.99 £88.67/kg incl. 0% tax, excl. shipping
    Discover more products
    Coffee Kiss
  • 200 g
    dark chocolate
  • 150 g
    unsalted butter
  • 150 g
    sugar
  • 4
    eggs
  • 150 g
    plain flour
  • 2 tbsp
    cocoa powder
  • 1 pinch
    salt
  • 150 g
    apricot jam

  • For the ganache:

  • 100 g
    dark chocolate
  • 100 ml
    cream

  • To decorate:

  • dried apricots

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