Pineapple and chocolate cupcakes

Name: Pineapple and chocolate cupcakes
Ingredients: 125 g butter at room temperature; 125 g sugar; 2 eggs; 125 g flour; 10 g baking powder; 75 ml milk; 1 vial vanilla essence; 60 ml canned pineapple syrup; 150 g drained pineapple chunks (from 1/2 can); 150 g chocolate cream

Dessert - Pineapple and chocolate cupcakes by Speranta I. - Recipia

Pineapple and chocolate cupcakes bake for 20-25 minutes and are soaked with syrup after cooling. The butter and vanilla batter stays fluffy, and the pineapple syrup, chocolate cream and fruit on top finish them off. I prefer them with a thin layer of cream, not tall swirls. Preparation: 20 minutes. Cooking: 20-25 minutes. Resting: 30 minutes. Total time: 70-75 minutes. Servings: 12. Approximately 245 kcal and 3 g protein per serving.

Ingredients

125 g butter at room temperature
125 g sugar
2 eggs
125 g flour
10 g baking powder
75 ml milk
1 vial vanilla essence
60 ml canned pineapple syrup
150 g drained pineapple chunks (from 1/2 can)
150 g chocolate cream

Preparation

1. Beat the softened butter with the sugar for 3 minutes, until fluffy. 2. Add the eggs one at a time. Mix the flour with the baking powder and add it gradually, until it is all incorporated. 3. Pour in the milk and add the vanilla essence, then beat until you have a smooth batter. 4. Heat the oven to 180°C. Put the paper cases in a muffin tin and fill them three-quarters full with batter. 5. Bake for 20-25 minutes, until golden and a toothpick comes out clean. 6. Take the cupcakes out of the tin and leave them to cool for 30 minutes. Soak each one with 5 ml pineapple syrup. 7. Spoon the chocolate cream on top and decorate with the pineapple chunks. Keep them chilled.

Notes

The chocolate cream can be replaced with a cocoa spread, in the same amount; the batter contains gluten, dairy and eggs, and a hazelnut spread may also contain hazelnuts. After cooling and decorating, keep the cupcakes in the fridge in a closed container for no more than 3 days, so they don't pick up other smells. I serve them with black tea. I bake them on the day I serve them, and if I change the number of servings, I multiply all the quantities by the same amount. If the canned pineapple is very juicy, I let the chunks drain well before putting them on top, so they don't slide off the cream. The butter should be soft to the touch, not melted; if it's too cold, the sugar stays grainy in the batter.