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Baci Cupcake
Origin: Perugina's Master Chocolatier & Pastry Chef Vivien Reimbelli
Ingredients:

8 Perugina Baci, finely minced
6 ounces unsalted butter
5 ounces custard or superfine sugar
2 eggs
1 teaspoon baking powder
4 tablespoons whipped cream


Preparation:


Combine the minced Baci and butter; melt in the top of a double boiler or in the microwave.   Once melted, add the sugar, flour and the eggs, mixing well, add the baking powder; stir to combine.  Pour the mixture into 4 cupcake paper molds.  Cook at 325 degrees F for 30 minutes.  Remove and allow to cool slightly.  Top with a spoon of whipped cream and serve.  Makes 4 servings.