Mont Blanc Cupcake

by HidaMari Cooking
Mont Blanc Cupcake

Mont Blanc Cupcake

Mont Blanc Cupcake

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )



  • 2 egg white
  • 60g sugar
  • 2 egg yolks
  • 50g cake flour
  • 35ml milk
  • 15ml vegetable oil
  • 10g cocoa powder

Mascarpone cream

  • 50g mascarpone cheese
  • 12g sugar
  • 100g whipped heavy cream

Mont blanc cream

  • 240g chestnut paste
  • 100g whipped heavy cream


  1. Make a base cupcake.
    Separate the cold eggs into egg whites and yolks, and leave the yolks at room temperature.
  2. A total of 60 g of granulated sugar is added to two egg whites in three portions to make a meringue.
  3. Add 2 egg yolks and mix at low speed.
  4. Sift 60 g of flour and mix until flour is gone.
  5. Mix 35 ml of milk and 15 ml of salad oil.
    Sift 10 g of cocoa powder and mix thoroughly. (If you do not mix well here, it will be lumpy)
  6. Add a scoop from the meringue dough to the cocoa dough and mix thoroughly. (At this time, the bubbles are crushed and it is OK).
  7. Add cocoa dough ⑥ to meringue dough ④ and mix.
  8. Put in a squeeze bag and squeeze into a muffin cup.
  9. Bake for 18-20 minutes in an oven preheated to 170 ° C.
  10. Remove from the mold as soon as it is burned and remove rough heat.

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