Chocolate Panettone Cupcakes with Baileys Frosting
The most fragrant Chocolate Panettone Cupcakes made from a traditional Italian recipe. These mini panettone are incredibly light, fluffy and delicious. Topped with Baileys frosting, these Panettone cupcakes are perfect for Christmas!
Ingredients
Aromatic starter
- 45 g honey
- 1 orange zest
- ½ lemon zest
- 1 teaspoon vanilla bean paste or extract
- 1 teaspoon rum or Baileys Irish Cream
Dough starter
- 10 g water
- 2 g fresh yeast
- 2 g sugar
- 15 g flour
First dough
- 5 g egg yolk
- 13 g water
- 22 g all purpose flour
- 2 g sugar
Second dough
- 5 g egg yolk
- 25 g water
- 50 g flour
- 2 g fresh yeast
- 3 g sugar
Third dough
- 25 g egg yolk
- 135 g egg, whole
- 250 g flour
- 85 g sugar
- 5 g salt
- 75 g butter, softened
Instructions
- Prepare the aromatic mixture 24 hours before you start making the dough. Leave covered at room temperature to macerate.
- Make a dough starter by mixing all the ingredients. Mix everything together, cover with cling film and let it sit in a warm place until it doubles in volume (1-2 hours).
- Prepare the first dough by mixing all the ingredients and the dough starter. Knead everything together for a few minutes and let it prove until the dough triples in volume (2-3 hours).
- Prepare the second dough by combining the first dough with all the ingredients listed. Knead everything together until a smooth dough forms. Cover with cling film and let it prove in a warm place until it quadruples in volume (3-4 hours).
- Once the dough has quadrupled in volume, it’s time to prepare the third and final dough. Combine together the previous dough and the remaining ingredients.
- Add the aromatic mixture over the dough and knead until the dough is combined.
- Start adding butter in small pieces. Knead well to incorporate before adding the remaining butter. Knead the dough until it becomes smooth and stretchy.
- Finally, add the chocolate droplets and fold the dough over to incorporate evenly.
- Divide the dough in 12 pieces, then shape them into small balls. Place each ball into an individual panettone wrapper. Cover them with a plastic wrap, then let the panettone proof for 8-10 hours.
- Bake at 140°C (280°F) for 25-30 minutes or until the panettone becomes golden-brown in colour.
Notes
- Due to the small quantities required in this recipe, cups cannot be used. Use a kitchen scale in grams for accuracy.
- Calories - please note that calories are indicative only and estimated for the chocolate panettone without frosting.
- Shape - this recipe can be used to make either 12 mini cupcakes or a large panettone.
- Storing - cover in cling film once properly cooled. Ensure it is properly wrapped, using multiple layers, then place in an airtight bag. Keep at room temperature for up to 1 week. The panettone can also be frozen for up to 3 months.
Nutrition
Calories: 344kcal
Tried this recipe?Let us know how it was!