We are here with an exciting fusion recipe - The Chocolate Thai Green Curry Cupcakes. The muffin has a deep chocolate flavour and wonderfully moist texture, with just the right amount of spicy kick and citrus taste. Your regular muffins are now going to be so boring in comparison. The ganache filling just adds another layer of chocolate-y goodness and the cupcake pairs perfectly well with a cup of green tea and some peanuts on the side. This is a must-try dessert for this weekend, after all this cupcake is just as decadent as it is beautiful.
You’ll need
Chocolate Muffins:
1 egg
1/4 cup melted salted Butter
1/2 cup of buttermilk
3/4 cups flour
1/3 cup of cocoa powder
1/2 cup of sugar
1/2 tsp of baking powder
1/2 tsp of baking soda
Ganache filling:
2 small Thai bird chiles
4 Kaffir lime leaves
175 ml heavy cream
170g dark chocolate
Green curry buttercream frosting:
5 large egg whites
1 cup granulated sugar
280g unsalted butter, room temperature
3/4 teaspoon green curry paste
Instructions
For the muffins, in a bowl crack an egg and whisk in the sugar, butter, vanilla and buttermilk. In a separate bowl, add the dry ingredients flour, cocoa powder, baking powder and baking soda.
Slowly, add the wet ingredients into dry. And bake in muffin tray at 190 degrees Celsius until a toothpick inserted in the centre comes out clean.
For the green curry buttercream frosting, whisk the egg until stiff peaks and gradually add the sugar and then the softened butter. Continue whisking and add the green curry paste. Filling in a piping bag.
For the ganache filling, heat the cream and drop the Thai chilis and lime leaves. Stir for a minute, strain and add to the chocolate.
Assembly
To a cooled muffin, make a shallow hole at the top and spoon in the ganache and pipe the buttercream.