I’ve just figured out that I prefer chocolate cupcakes, so today the Sacher Torte has turned into a cupcake. I subsituted the classical apricot jam with a bitter orange one and added pistachios on the top in order to give a crunchy touch.
Ingredients (makes 10 cupcakes)
For the batter
1 1/4 cup all purpose flour
3/4 granulated sugar
1/2 cup cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup rice milk at room temperature
1/3 cup canola oil
For the filling
bitter orange jam
For the topping
chocolate bar 70%
For the decoration
Preheat the oven to 180°.
Start by preparing the batter. Whisk in a bowl rice milk and canola oil. In another bowl measure out flour, cocoa powder, caster sugar, baking powder, baking soda and salt.
Add dry ingredients to the wet and whisk until smooth. Scoop the batter into cupcake pans and transfer to the oven. Bake for 20-25 minutes. Remove the pan from the oven and allow to cool completely.
For the topping melt chocolate bar over a bain marie and let it cool.
Cut a cone shape out of each cupcake and cut the point off the cone. Fill the hole with the bitter orange jam and replace the top. Spread chocolate melted on the top of each cupcake and garnish with pistachios minced and orange zest.