Kunafa Cupcakes with Chocolate Filling
Ingredients
- 500 grams kunafa
- 1 cup melted ghee
Filling
- 2 cups milk
- 5 tablespoons starch
- 2 tablespoons sugar
- 1 tablespoon rose water or orange blossom water
- 100 grams chocolate
For serving
- syrup
- sugar syrup
- attar
For decoration
- chocolate
- dried rose petals
Preparation
Set the oven rack in the middle and preheat the oven to 180°C.
Prepare cupcake molds.
In a deep bowl, place the kunafa and melted ghee and mix with fingertips until the kunafa absorbs the ghee well.
For the filling: In a thick-bottomed pot, place the milk, starch, sugar, and rose water or orange blossom water. Stir with a hand whisk until the starch dissolves. Place the pot on medium heat and stir with a wooden spoon until the milk boils and thickens.
Take a portion of the kunafa strands and place them in the mold, pressing lightly to cover the bottom and sides to form a cup.
Distribute some of the filling into the kunafa cup. Place a piece of chocolate on the filling. Add a little more kunafa strands on top and press lightly to cover completely.
Place in the oven for 20 minutes until golden brown.
Remove from the oven and immediately drizzle with syrup; let it cool completely.
Remove from the molds and place on a serving dish. Decorate with melted chocolate and dried rose petals.
