30 min
Prep time
20 min
Cook time
6
Servings
Medium
Difficulty
50 min
Total time
Ingredients
Instructions
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1
Preheat the oven to 180°C (thermostat .2).
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2
Fry the eggs and oil until you get a homogeneous mixture.
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3
Add the vanilla extract. Mix together the flour, cocoa powder, baking soda, cinnamon, and chili powder; then add salt and sugar.4. Alternately incorporate the milk and flour-cocoa mix into the egg mixture.
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4
Once there are no lumps in the batter, put it in your muffin tins (fill them about two-thirds full).5. Bake for 20 minutes.6. For the frosting: Put the white chocolate in a large bowl and melt it over a bain-marie.
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5
In a small thick-bottomed pan, heat the cream on medium heat.
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6
Pour the hot cream into the white chocolate and let it sit for 5 minutes.
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7
Stir the mixture.Using an electric mixer, gradually incorporate the butter into the white chocolate-cream mixture, then gradually add the icing sugar until the frosting is smooth and silky.
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8
To assemble the cupcakes, put the frosting in a piping bag and pipe one line across the center of each cupcake, then make wavy patterns on either side of this line to represent a brain. Refrigerate for 2 hours or until the frosting sets.
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9
To decorate, you can add some raspberry coulis over the top.
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