Cracked cupcakes

Cracked cupcakes

 Cracked cupcakes


For around 30 pieces

240g dark chocolate (60%)

100g sifted flour

60g brown sugar

60g butter (or margarine)

4 egg whites

1 C. level coffee of baking soda or a packet of baking powder

4 tbsp. tablespoon orange blossom water (to taste)

icing sugar for finishing

If you change the quantities, remember to adjust the cooking times if necessary!

Directions :

Melt the chocolate with the butter in a bain-marie. In parallel, whip the egg whites with the sugar until they become foamy, pour in the orange blossom water and add to the chocolate. Incorporate the sifted flour with the baking soda, mix delicately. You should get a slightly frothy mixture. Refrigerate for at least two hours, well covered with cling film on contact. This will allow the dough to harden enough to form the balls.

Preheat the oven to 170°C. Take about 1 c. rounded coffee of dough and form a ball in your previously moistened hands. Dip each biscuit in icing sugar and place on a baking sheet lined with baking paper, spacing them apart.

Bake in the middle of the oven for 12 to 15 minutes, until the cakes crackle. Let cool. Enjoy warm or at room temperature.


You can leave out the orange blossom and replace it with a pinch of cinnamon or vanilla, for example.

These cupcakes keep very well for several days in an airtight container.

Enjoy !!!

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