Christmas chocolate and olive cupcakes

Ingredients 4 people

Difficulty: medium

Prep Time: 1.5 hour

Ingredients for 8 cupcakes bases

• 1 cup of confectionery flour

• 1 cup of unsalted butter at room temperature

• 1 cup of sugar

• 2 tbsp. 70% coco powder

• 2 tsp. of vanilla essence

• 3 tsp. ml of milk room temperature

• 1 tsp. of baking powder

• 2 medium eggs

Ingredients frosting

• 1 cup of icing sugar

• 6 tbsp. butter (room temperature)

• 12 chocolate and cream cookies

Directions

Step 1: Chop the olives and put them to dehydrate on a plate and paper towel in the microwave for 2 minutes at maximum power. Remove and grind with your fingers. Reserve 8 of them dry whole to decorate.

Step 2: Mix all the ingredients in a bowl and mix with electric rods or food processor if you have it. Integrate the dough very well.

Step 3: In a cupcake tray put paper liners and fill with the dough.

Step 4: Preheat the oven to 355º and bake for 30 minutes. Insert a toothpick; if it comes out clean they are ready. Cool to room temperature.

Step 5: Separate the cookies, the cream is reserved on one side and the cookies are crushed with the dehydrated olives with a robot or mortar and reserve separately.

Step 6: For the frosting, mix the butter and icing sugar in a bowl, beat with electric rods until you get a homogeneous mass. Add the reserved cream, and crushed cookies. Mix well. Reserve in pastry sleeves with fluted nozzles.

Step 7: Put the frosting on the biscuits giving height to the cupcakes. Sprinkle some olive powder and finish with one of them whole.