Mont Blanc Cupcake

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Mont Blanc Cupcake

Mont Blanc Cupcake is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!


The ultimate recipe guide on

Mont Blanc Cupcake





55 Min

40 Min




Cupcake – 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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