Recipe chocolate cupcakes with cream:
Prepare the ingredients for the dough. Break the chocolate into small pieces, cut the butter into cubes. Melt the butter and chocolate in a water bath or in the microwave. Let cool slightly.
Add sugar and two eggs to the cooled chocolate mixture. Stir with a whisk.
Add sour cream and stir.
Sift together flour, baking powder and cocoa powder. Fold the dry mixture into the dough.
Mix until the dough is smooth and thick.
Pour the batter into cupcake tins. Fill the molds no more than ¾ full.
Bake them in an oven preheated to 180 C for 17-20 minutes until cooked. Depending on the size of the molds, the baking time may vary slightly; check the doneness with a skewer. Transfer the finished cupcakes to a wire rack and leave them to cool completely.
Prepare the buttercream. To do this, beat the butter until fluffy and add cream cheese. Beat until smooth.
Add powdered sugar and beat until completely dissolved.
Place the finished cream in the refrigerator so that it sets well. By the way, for convenience, this cream can be prepared in advance.
Fill a piping bag or regular zip-top bag with cream, cut off the corner, and decorate the tops of the cupcakes.
If desired, you can decorate the dessert with fresh berries, sprinkles or mint leaves.
Cupcakes can be served immediately.
Hello, my young friend! Today we have chocolate cupcakes with mascarpone cream and liquid filling on our agenda.
How is summer going in general? Passing by again?
I'm passing by. But, to be honest, I’m not particularly upset anymore. Lately I have become somewhat indifferent to summer.
She's gotten old, apparently. I began to appreciate coolness, rain and peace. The scorching sun and all the associated consequences began to stress me out.
But what does this have to do with the matter? None.
And our issue is the following...
The history of these cupcakes
A box of these chocolate cupcakes was supposed to go straight to Moscow as a gift to a young lady who was visiting Greece with her parents, her husband’s friends. But at the last moment something went wrong, and I didn’t have time to deliver these cupcakes.
However, as you can guess, the cupcakes were not wasted. Our three nephews and their husband adopted them for their kind souls.
Everyone liked them, so I’ll tell you the recipe.
Why vegetable oil and not butter?
If you look through my section “ Muffins and cupcakes“, you will see that I have a shovelful of recipes for them. But exactly chocolate cupcakes in boiling water and vegetable oil not yet.
What I like vegetable oil dough, although it tastes a little inferior to the one with cream, the thing is that such cupcakes can be safely stored in the refrigerator along with the caps. At the same time, cupcakes that have a cupcake with butter become a little wooden after cooling, as the butter hardens. To keep cupcakes soft, store them at room temperature or remove them from the refrigerator at least 1-2 hours before serving. But if cupcakes with cream are left at room temperature for a long time, the cream may melt and the cap may lose its beautiful shape.
Therefore, cupcakes made with vegetable oil are a win-win option; they do not harden in the refrigerator and remain soft under any conditions.
So now if I cook cupcakes, not muffins, then I try to put vegetable oil, not butter, so that the cupcakes can be easily stored in the refrigerator and not show off.
For the filling we will take the most ordinary chocolate ganache. Well, or not quite ordinary. Okay, we’ll use a very cool ganache for these cupcakes!
And for the cream Let's take our favorite - with mascarpone and add a good handful of good cocoa to it.
However, for cream you have a lot of options to choose from in my article about. They all hold their shape perfectly.
Chocolate Cupcakes Recipe
Makes 14-16 cupcakes
Ingredients for the dough:
- flour - 130 gr.
- sugar - 210 gr.
- cocoa powder - 43 gr.
- soda - 1 tsp.
- salt - ½ tsp.
- egg, large - 1 pc.
- kefir - 120 gr.
- vegetable oil - 120 gr.
- vanilla extract - ¾ tsp. (can be replaced with a packet of vanilla sugar)
- boiling water - 120 gr.
Filling ingredients:
- heavy cream, 33−35% - 125 gr.
- liquid honey - 20 gr.
- instant coffee - 1 tsp. (optional)
- dark chocolate, 65−70% - 100 gr.
- butter - 35 gr.
Ingredients for cream:
- cold heavy cream, 33−35% 250 gr.
- cold mascarpone cheese - 120 gr.
- powdered sugar - 80 gr.
- cocoa powder - 1−2 tbsp. (try to your taste and color)
- vanilla extract - 1 tsp.
Preparation
Cupcake batter:
- Preheat the oven until 150º. Place paper capsules in a muffin tin.
- Mix all dry ingredients with a whisk in a deep bowl and set aside.
- In a separate bowl, mix the egg, kefir, vegetable oil and vanilla extract.
- Pour this mixture into the dry ingredients and stir until smooth.
There is no need to beat anything. Just mix with a whisk.
- Then pour in boiling water and stir again until smooth. The dough turns out liquid.
- Fill the molds about halfway with dough and bake at 150º for 20 minutes. Check readiness with a skewer.
Please note that the skewer will not come out dry, since the dough in vegetable oil is quite wet. However, the dough should not be raw. - Transfer cupcakes to a wire rack and cool completely.
Filling:
- Mix cream, honey and instant coffee in a saucepan and bring to a boil over moderate heat.
- Place finely chopped chocolate and butter in a bowl.
- Pour the hot cream into the bowl with the chocolate and mix thoroughly with a spatula until a homogeneous, smooth consistency is obtained.
- Cover the ganache tightly with cling film and leave to cool at room temperature.
- After the ganache and cupcakes have cooled, make holes in the center and fill with filling.
Chocolate cream:
- Pour the cream into a mixer bowl and place in the freezer for 15 minutes with a whisk. Additional cooling will help us whip the cream much faster.
- Then add mascarpone, powdered sugar, cocoa, vanilla extract to the same bowl and beat first at minimum speed, and then at maximum, until stable peaks form.
- Transfer the cream into a pastry bag and cover the cupcakes with a cap.
As I said above, cupcakes can be stored in the refrigerator for up to 3 days. After this, they will not only deteriorate, but, let’s say, they will lose their presentation.
That's all I wanted to say.
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Olya Athenskaya
Helping you bake better
A cupcake is a small cup-shaped cupcake with filling on top. Chocolate cupcakes are very similar in appearance to muffins, as can be seen in photo 1. However, these 2 types of dessert are actually very different, not only in the composition of the ingredients, but also in the method of preparation. A chocolate cupcake is a regular cupcake, a butter sponge cake that is baked in special molds.
Photo 1. Cupcakes with triple chocolate.
How are cupcakes different from muffins and cupcakes?
Cupcakes have American roots, muffins first appeared in England, and cupcakes have a history of origin that dates back to France. Cupcakes are small cakes in paper tins, just like cupcake muffins. The term cupcake was first mentioned in 1828 in E. Leslie's cookbook. In the old days, cakes were often baked in ceramic dishes the size of a tea cup, hence the name of this dessert. Today, a cupcake is any small-sized cake.
Cupcakes have a clear difference: they are decorations in the form of cream, cream, glaze, etc., which are used to decorate cakes. These little goodies are in great demand for children's tables and holidays. This dessert quickly became popular throughout America, and then conquered Europe.
The main differences between cupcakes and cupcakes and muffins:
- cupcakes are whipped more during cooking, so they turn out more airy and porous;
- muffins have a flatter shape than cupcakes, and they are prepared not only sweet, but also salty, while cupcakes and muffins are always made sweet;
- Cupcakes and muffins are usually not decorated.
Even an inexperienced housewife can handle making chocolate cupcakes according to the classic recipe. The result is a spectacular and delicious dessert, especially if you pay attention to additional decoration.
This dish will delight the whole family and pleasantly surprise guests.
To prepare the base you need to prepare the following ingredients:
- butter (margarine) - 150 g;
- sugar - 150 g;
- milk - 100 ml;
- cocoa powder - 5 tbsp. spoon;
- chicken eggs - 2 pcs.;
- baking powder - 2 teaspoons. You can replace it with 1 teaspoon of baking soda, slaked with vinegar;
- flour - 200 g.
To make cream for small cakes you will need:
- sour cream (at least 20%) - 5 tbsp. spoon;
- cocoa powder - 4 tbsp. spoons;
- sugar - 4 tbsp. spoons;
- butter - 1 tbsp. spoon;
- nuts or confectionery powder - optional and to taste.
The ingredients described above are enough to make quite a large number of chocolate cupcakes.
To make the dough, mix cocoa powder, butter, milk and sugar. The mixture in the pan should be brought to a boil and then removed from the heat. Let the dough cool, then add the eggs, mix everything well until smooth and add flour and baking powder. You should get a mass of not very thick consistency.
Oiled cupcake molds must be filled 2/3 full with dough and placed in a preheated oven at 180°C for 20-30 minutes.
While the base is baking, you can prepare the cream. To do this, mix sour cream with butter, cocoa and sugar in a separate container. The resulting mixture must be put on the fire until the first boiling bubbles appear, and then removed. The cooled cream can be spread on the finished base. This recipe will not spoil it, but will only complement the decoration with chopped nuts or colored shavings (photo 2).
Cupcakes with filling
The recipe for small ones with filling is an option for real sweet tooths and gourmets.
To make cupcakes you will need the following ingredients:
- flour - 90 g;
- cocoa - 25 g;
- baking powder - 1/3 teaspoon;
- vanilla sugar;
- cognac - 1 tbsp. spoon;
- honey (dark molasses) - 1 tbsp. spoon;
- chicken egg - 1 pc.;
- powdered sugar - 40 g;
- melted butter - 75 g;
- milk - 75 ml;
- soda slaked with vinegar or lemon - 0.5 teaspoon.
The filling can be prepared in 2 ways. For option 1 you need:
- mascarpone cream cheese - 1 tbsp. spoon;
- cream or milk to taste;
- sugar to taste.
For option 2 you will need:
- heavy cream - 25 ml;
- sugar to taste.
To prepare the ganache you need:
- milk chocolate - 100 g;
- cream - 45 ml;
- butter - 20 g.
You also need to prepare 2 tbsp for decoration. spoons of chopped milk chocolate.
To prepare the cupcake base, you need to sift the flour and mix all the dry ingredients, then add the remaining ingredients and beat everything with a blender until smooth. It is recommended to add slaked soda last. The resulting dough is laid out in paper forms 3/4 full. Cupcakes are baked in the oven for about 20 minutes.
While the cupcakes are cooking, you can start preparing the filling. To do this, you need to mix mascarpone with milk and sugar, beat everything with a blender. Or you can simply mix sugar and cream. The resulting mass must be placed in a pastry bag. You should also prepare the ganache in advance by melting the chocolate and butter in a water bath and adding cream, then whisk until smooth.
After the base has cooled, you need to make 1 cm holes on top with a knife and remove a little dough from the middle. The holes are filled with cream, and the top of the cupcakes is covered with ganache. The dessert can be decorated with milk chocolate shavings on top. The result is a dessert, as in photo 3. Bon appetit!
It needs to brew, so I suggest preparing the ganache in advance, conveniently overnight. I made the ganache with milk chocolate in a 1:1 ratio. 250 g chocolate and 250 g cream 33%. See technology.
Let's make the dough!
Wash the orange and remove the zest with a fine grater. It is more convenient if the orange is thick-skinned and cellulite.
Let's squeeze out the juice. It will be useful for syrup. Let's put it aside.
In a large bowl, beat 100 g of butter at room temperature and 200 g of powdered sugar with a mixer at high speed.
Add 2 eggs one at a time, beating each time.
Add the zest and mix.
In a separate bowl, mix 110 g of hot coffee (liquid, brew the delicious one you like, or dissolve freeze-dried coffee) and 120 g of sour cream 20%.
In another bowl, sift and mix 200 g flour, 50 g cocoa powder and 1 tsp. soda
Now add dry and liquid ingredients to the egg-oil mixture one by one. Mix thoroughly each time with a mixer. So we poured in the flour.
And here is coffee with sour cream.
It is advisable to finish with dry ingredients.
The dough is ready!
Let's bake cupcake base!
We take a metal muffin tin suitable in size for our capsules. Insert capsules. And fill it 2/3 full with dough. The easiest way to do this is with an ice cream scoop! I had heard about this before, but now I tried it and was very delighted! I tried to squeeze it out of a pastry bag - it’s troublesome and inconvenient, a spoon is just awesome!
Fill and tap the pan on the counter to smooth out the dough a bit.
And then put it in the oven, preheated to 160 degrees. Sometimes they advise putting the cupcakes in a cold oven, they say, then the tops won’t rise, but I tried it and the trick didn’t work (the fakir was drunk). They still rise! So you can warm it up. Bake, if you have large capsules like me, for about 40 minutes. If the capsules are smaller - about half an hour. We take it out. And let it cool right in the mold.
Let's prepare the syrup!
To the juice of 1 orange, which we squeezed in advance, add 100 g of water and about 50 g of sugar (in fact, according to your taste: depending on the sweetness of the orange, there may be more or less), put on fire, bring to a boil and dissolve sugar, remove, cool.
Making chocolate decor
While the cupcakes are cooling, you can make a simple chocolate decoration. For this . Place in a dry and clean pastry bag.
Take acetate tape (a strip of any thick film).
Cut off the small tip of the bag. And we draw lines. We'll see how it goes:)
And on top of them are the same ones - in the other direction.
Leave to crystallize for 15-20 minutes. Make sure the room is cool! Open a window or turn on the air conditioner.
Once the chocolate has hardened, cut into squares. The knife can be heated. This is the most difficult thing here - to make exactly even squares. As I understand it, only practice will help. Part of mine broke, but it still looked beautiful, especially with kandurin. The thinner the mesh, the more difficult it is, keep this in mind if you do this.
This is how things turned out.
And now all we have to do is take out the centers from the cupcakes (I showed how to do this). Lightly soak the cupcakes with syrup, pouring directly into the resulting cavity. In addition, you can pierce the cake in several places with a skewer to make it easier for the syrup to penetrate inside. Fill the cupcakes with the prepared orange cinnamon marmalade. Remove the ganache from the refrigerator, lightly beat it, place it in a piping bag fitted with an open star tip (or whatever you prefer) and pipe the caps. I gave MK on them. All that's left to do now is decorate the cupcakes! I used roasted almonds, chocolate things we just made, golden kandurin and Maltesers. Oreo cookies also look good.
And this is what they look like in cross-section!
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Add eggs to dry ingredients and mix.
Then add milk and mix again.
Lastly, add the melted butter. Knead the dough until a homogeneous mass without lumps is obtained.
We fill silicone molds lined with paper capsules with dough, filling them to ¾ of the volume. Bake cupcakes in an oven preheated to 180 degrees for 35 minutes.
Cut the banana into strips.
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Using a metal round punch, remove the centers from the cupcakes.
If you don't have a cutter, just cut out the centers with a knife.
Fill the centers with chocolate ganache and banana pieces.
Preparing cream for cupcakes. Combine soft butter with boiled condensed milk and beat until smooth. The cream is ready!
Using a pastry bag with a convenient nozzle, squeeze the cream onto the cupcakes, as in the photo.
We form cacti from sugar mastic and place them on wooden skewers or toothpicks.
Ingredients for making chocolate cupcakes with chocolate-banana filling in the photo:
In a large container, combine all the dry ingredients and mix as in the photo.
