The “heart” of the peach – its pulp at the core – is soft, juicy, magnified by dark chocolate and enclosed between two different layers that bind everything together with such a harmony. The side at base is made of wholemeal flour, flaky and tasty, with a golden-brown color; the top side is yeasted and soft.
Ingredients for about 8 cupcakes:
Bottom of the Cupcakes; 170 g wholemeal flour , (50 grams of cane sugar, 50 grams of peanut oil, 40 grams of almonds in strip, 2 egg yolks, the grated rind of an organic lemon, 2 teaspoons of natural yeast (creamy of tartar based).
Heart of the Cupcakes: 3 medium peaches, 80 grams of grated dark chocolate (or cut into small pieces)
Top of the Cupcakes: 100 grams of potato starch, 50 grams of cane sugar, 2 egg whites until stiff, 40 grams of peanut oil.
If the brown sugar is very coarse chop in a blender or food processor to make it small and fine grains.
Prepare the bottom pastry by mixing all ingredients in a food processor. During the phase of mixing add flush a little water until it forms a ball (I added 2 or 3 tablespoons). Let the dough rest for about half an hour in a cool place; after this time, roll out with a rolling pin on a floured surface to form a layer thin enough (about half an inch).
Prepare containers for cakes and turning them inside out on the mixture, cut out circles of dough about an inch larger than their circumference. Line the oiled molds with dough and fill them with a generous layer of sliced peach and chocolate pieces.
prepare the top of the cupcakes: mix the sugar with the oil, add the flour and mix well. Add the
egg whites until stiff steadfast embedding them in the mixture gently
With a spoon, add a bit of dough on top of each cupcake (I added about two tablespoons).
Level with a spoon the top of the cupcakes distributing it over the entire surface. The soft dought will overlap the peaches and chocolate layer of the cake.
Bake the cakes at 170 degrees for 25-30 minutes
