Nougat and chocolate cupcakes Dulcesol

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Nougat and chocolate cupcakes Dulcesol
Are you looking for a recipe that will be the center of attention at your Christmas gatherings? Look no further! These nougat and chocolate cupcakes are the perfect combination of tradition and modernity. With products Dulcesol, you will have the guarantee of quality and flavor in every bite. Let's get to work!
INGREDIENTS FOR DULCESOL NOUGAT AND CHOCOLATE CUPCAKES

- 6 muffins Dulcesol
- 200 g of Jijona nougat
- 100 g dark chocolate
- 100 butter g
- 2 eggs
- 100 ml of milk
- 1 teaspoon of baking powder
- 1 pinch of salt
PREPARATION

Steps to make the nougat and chocolate cupcakes Dulcesol
- Preheat the oven to 180°C and line a cupcake tray with paper liners.
- Melt the dark chocolate in a bain-marie or in the microwave and let it cool slightly.
- Crumble the muffin Dulcesol in a large bowl.
- Beat the butter with the eggs until smooth. Add the crumbled Jijona nougat and melted chocolate.
- Add the crumbled muffins to the mixture along with the milk, yeast and salt. Mix well until you obtain a uniform dough.
- Divide the batter into the cupcake molds, filling them up to 2/3 of their capacity.
- Bake for 15-20 minutes or until a toothpick inserted comes out clean.
- Let the cupcakes cool on a wire rack before decorating as desired.
- And voilà! You now have some nougat and chocolate cupcakes that will have everyone asking for the recipe. Enjoy these holidays with the best flavor of Dulcesol!
- We hope you enjoy this recipe as much as we enjoyed creating it. Enjoy! ✨ Go ahead and try it and share your photos with us on social media using the hashtag #DulcesolRecipes! 📸✨
- What do you think of this recipe? Do you have any other creative ideas for using the products of Dulcesol? Leave your comments below! 👇
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