The most fragrant chocolate panettone cupcakes made according to the traditional Italian recipe. These mini panettones are incredibly light, soft and delicious. Covered in Baileys frosting, these panettone cupcakes are perfect for Christmas!
Traditional Italian chocolate panettone
This chocolate panettone cupcake recipe is incredibly fragrant and has an authentically Italian flavor. Baileys hot chocolate frosting adds a layer of rich flavor to this Christmas staple.
Italian recipes are famous around the world for producing decadent, home-style dishes. Everything from the flavors to the textures and appearance screams deliciousness. To be true to tradition, I researched long and hard until I found an ancient Italian recipe for panettone. The recipe I am sharing with you today is an adaptation of the original one. This Panettone takes a little time to make, but it’s incredibly delicious!
This Christmas I decided to take on a new challenge and reinvent beloved festive recipes. Therefore, I asked my followers Instagram to challenge me with their favorite Christmas recipes. The panettone has come out a few times, along with the Baileys Irish Cream hot chocolate. Naturally, I decided that the two would make an amazing and truly unique combination.
How to make panettone
Even though panettone is fantastic, it takes a long time to prepare. You will have to spend 3 days on this, as we are doing it the traditional way.
This chocolate panettone recipe is made with very little yeast and the dough is prepared in three stages.
The aromatic blend
ingredients
45 g acacia honey
1 orange peel
½ lemon zest
1 teaspoon vanilla bean paste
1 teaspoon rum or Baileys
The pasta appetizer
ingredients
10 g of water
2g of fresh yeast
2 g of sugar
15 g of flour
The first thing we need to prepare is a first dough. Since the dough is so small (literally about 1 tablespoon), you won’t be able to use a stand mixer. Work the dough by hand until it is less sticky. Be patient and DO NOT add extra flour. You will also need a very accurate food scale, since we use very small quantities (a few grams). Let the dough rise for at least 2 hours, until it has doubled in volume.
The first dough
ingredients
Pasta appetizer
5 g of egg yolk
13 g of water
22 g of flour
2 g of sugar
Preparing the first dough is very simple and requires little effort. Simply add more egg yolk, flour, sugar and water pasta appetizer. At this point you can put the dough in the mixer to mix it, scraping the bottom.
I made the recipe entirely by hand, which was much more difficult than with a stand mixer. Rest assured, it is quite possible, if you have patience. The dough will be very sticky, so continue to knead it until it is soft and elastic.
Leave the first dough to rise for 2-3 hours.
The second dough
ingredients
The first dough
5 g of egg yolk
25 g of water
50 g of flour
2g of fresh yeast
3 g of sugar
Similar to the previous step, the second dough will involve adding more ingredients to the previous dough. Knead well by hand or with a planetary mixer, then leave to rise for 3-4 hours until it quadruples in volume.
The third dough
ingredients
The previous dough
25 g of egg yolks
135 g of whole eggs
250 g of flour
85 g of sugar
5 g of salt
Aromatic blend
75 g of butter
For the last step, add the remaining ingredients and the aromatic mix and knead well to combine. At this point the butter is added. This is what makes panettone extremely light and buttery. Then you need to knead until the dough has the ‘window glass’ effect.
The final step is adding the chocolate chips. Make sure you use high quality chocolate (preferably Belgian). The flavor blend and chocolate will work beautifully together!
Divide the dough into 10 or 12 parts, then cover with cling film and leave to rise on the work surface. To shape the final panettone, roll the ball with the palm of your hand, holding a “cup shape” with your hand. Press the dough to create tension on the surface of the panettone.
Final demonstration
Once the dough has been formed, place the panettone in the paper wrappings. Leave to rise for 5-6 hours until the panettone has become very tall. It may take slightly longer (up to 10 hours) depending on the temperature of your home.
Score the chocolate panettone
Using a very sharp scalpel, cut the top part of the panettone forming a cross. Place a little butter inside the fold to make the top extra buttery.
Cooking panettone
As soon as the panettone dough goes into the oven, your kitchen will start to smell divine. The dough will rise even more, expanding and becoming very puffy.
The oven temperature must be 140°C with fan (or 160°C without) and the mini chocolate panettone will cook for 25-30 minutes. Once baked, let it cool completely before decorating.
At this point the panettone is completely ready and can be served or stored for later. This white panettone is traditional, but you can also frost it like a cupcake!
Preparing the Baileys Irish Cream Frosting
This frosting is so incredibly decadent and delicious! It tastes just like hot chocolate made with Baileys Irish Cream and can be used with all kinds of recipes.
I love using my incredibly smooth and creamy Baileys Mascarpone Frosting which is not only easy to make but delicious too!
If you liked this recipe, you’ll love these too:
Baileys icing with mascarpone
White Chocolate Cream Cheese Frosting
How to prepare Creme Patissiere (vanilla custard)
Kinder Bueno Spreadable Cream
KinderBueno cake
If you have tried this recipe, don’t forget to rate and comment on this recipe. I love hearing from you, so feel free to also reach out to me on social media and tag me in your posts!
Recipe
Chocolate panettone cupcakes with Baileys frosting
The most fragrant chocolate panettone cupcakes made according to the traditional Italian recipe. These mini panettones are incredibly light, soft and delicious. Covered in Baileys frosting, these panettone cupcakes are perfect for Christmas!
ingredients
Aromatic appetizer
- 45 G Honey
- 1 Orange peel
- ½ Lemon peel
- 1 teaspoon vanilla bean paste or extract
- 1 teaspoon rum or Baileys Irish Cream
Pasta appetizer
- 10 G waterfall
- 2 G fresh yeast
- 2 G sugar
- 15 G Flour
First dough
- 5 G egg yolk
- 13 G waterfall
- 22 G All purpose flour
- 2 G sugar
Second dough
- 5 G egg yolk
- 25 G waterfall
- 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 softened butter
Instructions
-
Prepare the aromatic mixture 24 hours before starting to prepare the dough. Leave to macerate covered at room temperature.
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Prepare an initial dough by mixing all the ingredients. Mix everything together, cover with cling film and leave to rest in a warm place until the volume doubles (1-2 hours).
-
Prepare the first dough by mixing all the ingredients and the mother dough. Knead everything for a few minutes and leave to rise until the dough triples in volume (2-3 hours).
-
Prepare the second dough by combining all the ingredients listed with the first dough. Knead everything together until a smooth dough forms. Cover with cling film and let rise in a warm place until it quadruples in volume (3-4 hours).
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Once the dough has quadrupled in volume, it is time to prepare the third and final dough. Combine the previous dough and the remaining ingredients together.
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Add the aromatic mixture over the dough and knead until the dough comes together.
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Start adding the butter in pieces. Knead well to incorporate before adding the remaining butter. Knead the dough until it becomes smooth and elastic.
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Finally add the chocolate chips and fold the dough to incorporate it evenly.
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Divide the dough into 12 pieces, then shape into balls. Place each ball in the individual panettone packaging. Cover them with cling film and let the panettone rise for 8-10 hours.
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Bake in the oven at 140°C for 25-30 minutes or until the panettone has taken on a nice golden colour.
Notes
- Due to the small quantities called for in this recipe you cannot use cups. Use a kitchen scale in grams for precision.
- Calories – remember that the calories of chocolate panettone without icing are only indicative and estimated.
- Form – With this recipe you can make both 12 mini cupcakes and a large panettone.
- Memorization – cover with transparent film once well cooled. Make sure it’s wrapped properly, using multiple layers, then place it in an airtight bag. Store at room temperature for up to 1 week. Panettone can also be frozen for up to 3 months.
Nutrition
Calories: 344kcal
