Raisin-sesame cupcakes with chocolate ganache

Name: raisin-sesame cupcakes with chocolate ganache
Cook time: 15 min
Total time: 190 min
Yield: 12
Ingredients: 125 g butter at room temperature; 125 g sugar; 1 bag vanilla sugar; 2 Eggs at room temperature; 125 g self raising flour; 3 el semi skimmed milk lukewarm; 4 el raisins; 4 el Sesame seed (box 100 g), roasted; 200 ml whipped cream; 200 g extra pure chocolate (72%) in pieces; 1 bag chocolate balls 175 g, eg Maltesers

A tasty recipe. The side dish contains the following ingredients: butter (at room temperature), sugar, vanilla sugar, eggs (at room temperature), self-raising flour, semi-skimmed milk (lukewarm), raisins, sesame seed ((100g container), roasted), whipped cream, extra dark chocolate (72%) (in pieces), chocolate balls (175 g and for example Maltesers).

Ingredients

Kitchen Stuff

12 paper cupcake molds, muffin mold with 12 cavities, mixer

Directions

Preheat the oven to 200 ° C. Divide the paper molds over the muffin mold.
Beat the butter with the sugar and vanilla sugar lightly and lightly with the mixer. Beat 4 min. Beat the eggs 1 by 1. Only add the 2nd egg when the 1st is completely absorbed. Beat for another 3 minutes. Spat the flour as lightly as possible through the batter and add the milk. Stir in the raisins and 3 tbsp sesame seed.
Divide the batter over the molds. Fry in the middle of the oven for 15-20 minutes until golden brown and done. Remove from the oven and leave to cool in the mold on a rack for 5 minutes. Let them cool down from the mold on the grid for at least 2 hours.
In the meantime, heat the whipped cream in a saucepan, but do not let it boil. Put the chocolate in a bowl and pour in the hot cream. Stir until the chocolate is melted. Let the ganache stiffen in the refrigerator for at least 30 minutes. Brush the cooled cupcakes with them. Sprinkle directly with the rest of the sesame seed and garnish with a chocolate ball.