Chocolate cupcakes with apple filling
Stuffed cupcakes
Ingredients
Two teaspoons of Andean Traditions ground cinnamon
Half a cup of Universal cocoa powder
One teaspoon of vanilla essence
A cup of white flour Flor
A cup of Akenton sugar
Two eggs
Half a cup of milk
Half a cup of butter
Four apples without skin and seeds finely chopped
JP products in this recipe
Preparation
In a bowl mix the Akenton sugar and eggs until you get a thick mixture, then add the butter and milk and continue mixing.
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Add the Universal cocoa powder and the Blanca Flor flour and stir until everything is completely integrated.
Take to the refrigerator.
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As the mixture cools, we make the apple filling, in a pot over medium heat we add the apples and three teaspoons of sugar, we add the Tradiciones Andinas ground cinnamon and the Universal vanilla essence.
Let it boil and remove from heat.
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In a refractory we add cups for muffins and add a little mixture, in the middle we put the mixture of apples and add more batter mixture.
You must be careful not to put mixture to the top as the muffins rise.
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Once the mold is ready, bake for 20 minutes at 410 degrees Fahrenheit.
Once ready, remove from the oven, let it cool slightly and serve.
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