Rhubarb-Honeysuckle Chocolate Cupcakes

Soft, tasty, aromatic. Be sure to try it! I came up with this cupcake on the fly. I wanted something unusual. The rhubarb and honeysuckle collected the day before were best suited for this purpose.
cook time: 2h
Gavin Tanner
Rhubarb-Honeysuckle Chocolate Cupcakes

Nutrition Facts (per serving)

289
Calories
14g
Fat
34g
Carbs
5g
Protein

Ingredients (8 portions)

Dough:

Wheat flour 320 g
Sour cream 200 g
White chocolate 200 g
Sugar 150 g
Butter 100 g
Milk 100 g
Eggs 2 pc
Lemon zest 1 tbsp
Vanilla sugar 1 tbsp
Baking powder 1 tsp

Filling:

Honeysuckle 200 g
Rhubarb 100 g

Recipe instructions

Step 1

Step 1
Dough.

Step 2

Step 2
Melt the butter and cool.

Step 3

Step 3
Combine eggs with sugar, vanilla sugar and lemon zest.

Step 4

Step 4
Beat with a mixer into a fluffy foam.

Step 5

Step 5
Add sour cream to the eggs.

Step 6

Step 6
Pour in melted butter and milk.

Step 7

Step 7
Beat with a mixer until smooth.

Step 8

Step 8
Add sifted flour with baking powder.

Step 9

Step 9
Stir until smooth.

Step 10

Step 10
Break the chocolate into small pieces and mix into the dough.

Step 11

Step 11
Filling.

Step 12

Step 12
Wash and dry honeysuckle. Wash the rhubarb, peel and cut into small pieces.

Step 13

Step 13
Layer 1/3 of the dough into a greased cake pan. Scatter the rhubarb pieces evenly on top.

Step 14

Step 14
Place another piece of dough on top. Sprinkle with honeysuckle.

Step 15

Step 15
Next, add the remaining dough and smooth it out.

Step 16

Step 16
Bake for about 40 minutes at 180°C.

Additional rubrics

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