These fun and delicious golden cupcakes take inspiration from St. Patrick Day. This dessert is made of a moist and fragrant chocolate cupcake while the cream is a classic panna cotta created in a beautiful geometric shape*. Everything is covered with a golden food spray and the cake hides a heart of hazelnut cream spread. Decorated with a cookie coin and a few crumbs of gold. A real treasure.
- 460 ml whipping cream
- 200 ml milk
- 70 g white sugar
- 7 g gelatin sheets
- 1 egg at room temperature
- 1 tsp vanilla extract
- 90 ml milk
- 16 g dark cocoa powder
- 90 g all-purpose flour
- 1 pinch salt
- 0.25 tsp baking soda
- 100 g white sugar
- 90 g soft butter
- 10 Oreo cookies (or similar cookies)
- golden food spray (I used spray made by Silikomart)
- 6 tsp hazelnut chocolate spread
Tempo di attesa 8 ore.
Instructions: Gold nugget – chocolate and panna cotta cupcake
For this recipe I used the silicone moulds Silikomart – mini gemma and golden food spray.
The evening before prepare your panna cotta. Soak the gelatine sheets in cold water for at least 10 minutes. Whisk cream with milk and sugar. Heat up almost to the boiling point then turn off the heat. Add squeezed gelatine and mix well to make it melt completely. Pour the mixture into moulds that you have chosen (from this dose I prepared 7 panna cotta but I used only 6) and let it rest in the refrigerator for 6 – 8 hours.
Prepare your cupcakes. Sift flour, cocoa, baking soda and a pinch of salt. Add the sugar and the butter. Crumble the butter together with the flour until you get a sand-like mixture.
Mix egg, vanilla and milk and add them to the flour. Stir until combined.
Put the paper liners in the muffin pan and fill them up to 3/4 in height with the prepared batter. Bake in preheated static oven at 180 °C for 20 to 25 minutes or until the toothpick inserted in the center of the muffin does not come out clean. Remove from the oven and place them upside down to lower any bump in the center. Allow to cool down completely.
Meanwhile, prepare gold coins. Divide the Oreo cookies in half and discard the filling. Place one half in a small bowl and cover the cookie using the golden food spray. Continue this way to create 6 coins.
Lay the rest of the cookies in the same bowl and crumble them with your hands or using the mortar. Mix the crumbs inside the bowl to collect the gold that has accumulated. If necessary add more spray to simulate soil with gold veins.
At the center of each cupcake cut a small hole about 1 cm deep and fill it with a teaspoon of hazelnut chocolate spread then add some crumbled cookies.
Be very careful and delicate and take the panna cotta out from the moulds by placing them in hot water for a short time. The best method is to place it directly on the palm of your hand and then lay it on the prepared cupcake. Cover panna cotta with gold food spray. Do not worry if you also cover the paper liner, you have to be pretty firm and fluid. Try not to go back to the same place twice to avoid lumps.
With a sharp knife, make a slice at the top of the panna cotta to insert the coin. Decorate with more cookie soil and serve. Store in the refrigerator.
lot of love. B.
This recipe is made thanks to the collaboration with Silikomart – a company specializing in the production of silicone moulds and pastry, kitchen and ice cream utensils.