Recipes for making cupcakes with chocolate. Chocolate cupcakes with cherries The most delicious chocolate cupcakes
Of course, portioned cupcakes are also baked using light biscuits and decorated with colorful fondant, icing, edible figures and sprinkles, mirror glaze and matte fondant. But if you prefer a dessert without dyes or complex technologies, you can’t go wrong. I’m sure that a children’s party or a family tea party with chocolate cupcakes will have to be repeated for an encore and more than once.
Cooking time: 60 minutes / Number of servings: 6
Ingredients
- cocoa powder 2 tbsp. l.
- butter 75 g
- sugar 75 g
- flour 125 g
- egg 1 pc.
- milk 50 ml
- baking powder 5 g
- dark chocolate 100 g
- sugar 25 g
- butter 50 g
Preparation
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Add butter and granulated sugar to the milk - heat it up, melt the butter and grains of sugar. You can use a microwave or the top heat of a regular stove. The fat content of milk is not important; in my step-by-step recipe, the concentrate is milk powder diluted with water according to the instructions. You focus on the supplies in the refrigerator - both pasteurized and sterilized, store-bought or homemade, cow, goat and even coconut are suitable.
In another container, shake the egg - it is enough to achieve homogeneity so that neither the yolk nor the white subsequently accidentally curls into flakes. We fill the third bowl with dry ingredients: sift wheat flour (strictly follow the dosage!), cocoa powder, throw in a teaspoon of baking powder, which will fluff the dough and fill our future chocolate cupcakes with air, creating porosity in the crumb.
So, at this stage we have the following components - “melange” flour, a scrambled chicken egg and hot milk saturated with butter and sugar. To speed up cooling, we place the liquid on a compact cold generator or in a bowl with ice - be sure to cool it before mixing.
Pour the egg mixture into the milkshake and whisk vigorously. Then gradually add the flour mixture with a hint of chocolate. Stir thoroughly, remove dry lumps and clots. Place the viscous and shiny dough, colored brown, into portioned silicone or other bowls with a non-stick coating. Don't fill it to the top, about three-quarters full. Do not forget that in the oven the products will noticeably swell and increase in volume. On a baking sheet or wire rack, place the semi-finished product into a preheated oven, bake the chocolate cupcakes until “dry” for about 20-25 minutes at a temperature of 180 degrees. Do not open the door for the first 10-15 minutes, otherwise the dough will settle.
The next step is dedicated to decorating mini-cakes. We make cream for filling and decoration. Grind soft butter with dark chocolate melted in a water bath (or in the microwave), and a small amount of fine sugar (or powdered sugar). It is important to ensure smooth, uniform coloring. In addition to black, they often use milk, white or colored (lemon, orange) chocolate. Place in the refrigerator and let firm up.
We remove the cupcakes from the silicone, cut holes in the center for filling (not all the way through!) - fill the already cold ones with a spoonful of cream. Hot ones will melt even very thick cream - don’t risk it.
Fill a confectionery syringe with chocolate buttercream and pipe improvised pyramids in a spiral. If desired, sprinkle with colorful tinsel for a color accent. For the last time, we put the finished chocolate cupcakes with filling and cream on the refrigerator shelf - let the “hat” finally set.
We serve homemade chocolate cupcakes with cream for tea, cocoa, coffee or as a snack with soft drinks. More pleasant events!
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 any other tip 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!
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", then 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
Chocolate pastries are the most popular dessert of all the variety of sweets. Maybe because the taste and aroma of chocolate makes the world around us more comfortable and calming. You take just one bite, close your eyes and suddenly feel like you're finally truly at home. Sit in a soft chair, wrapped in a warm blanket, a cat purring on your lap, and next to you a large cup of hot cocoa and cupcakes with chocolate filling. Opening your eyes, you realize that there is the same cafe around and your lunch break is coming to an end, but the feeling of comfort remains with you for a few more moments, until the next bite.
Do you want to learn how to bake cupcakes that will make your guests feel comfortable and smile, remembering all the best? Today on the menu are delicate cupcakes with chocolate, as well as their delicious photos.
Chocolate Cupcakes Recipe
There are several types of cupcakes:
- Chocolate dough and any cream
- Any dough and chocolate cream
- Any dough, any cream, but chocolate filling.
These options can be combined with each other in any way you like. Let's start with the base of the cake.
We collect the necessary products
- 200 g flour
- 100 g cocoa powder
- 180 ml. kefir
- 250 g sugar
- 1 teaspoon baking powder
- Half a teaspoon of salt
- 2 eggs
- 100 ml. strong coffee
- 75 ml. vegetable oil
- Vanilla to taste.
Coffee can be used both instant and ground (pre-brew using your favorite method). If you don't like the coffee taste, you can use regular hot water instead of coffee.
Chocolate miracle: how to cook
As usual, culinary miracles begin when we turn on the oven. You need to heat it up to 180 C.
In a large bowl, combine all the dry ingredients of the recipe: sugar, baking powder, cocoa, flour and salt.
In another cup, mix kefir, eggs, hot coffee (or water), vegetable oil and vanilla. Beat everything with a mixer and pour into a bowl with dry ingredients.
You need to stir the dough for about 4-5 minutes until smooth.
The dough should be homogeneous and not very thick (as in the photo).
Pour the chocolate batter into cupcake molds and place jam cherries in each cupcake.
Bake the cakes in the oven for about 20 minutes.
You can decorate the dessert with any cream you like or just have it on hand. You can leave the cupcakes undecorated.
Tip: if you bake cupcakes not in paper, but in silicone molds, then let them cool a little before removing the cakes.
Cupcakes with delicate chocolate filling
There is a separate type of cupcakes, which have a delicate, chewy filling inside. Sometimes they are called fondants. Making such a dessert will not be difficult, and your household will be pleasantly surprised by the new type of “tasty for tea.”
Prepare the ingredients
The recipe is simple and requires only a few ingredients.
- 2 eggs
- 40 g flour
- 50 g butter
- 50 g sugar
- 150 g chocolate (at least 70% cocoa beans)
Let's start the magic
Turn on the oven at 180 C.
- Divide the chocolate and butter into pieces and melt in the microwave (you can also use a water bath).
- Beat eggs with sugar. There is a nuance. If you beat the dough like a sponge cake (yolks and whites separately), the cupcakes will turn out more tender and airy.
- Add butter and chocolate to the eggs and mix.
- Add flour. Don't be surprised that there is not enough flour - the dough for cupcakes with filling should be liquid.
- Grease the molds with oil and fill two-thirds with dough.
- You need to bake cupcakes for 5-10 minutes, no more. The dough inside should remain liquid - this will be an amazing filling.
- Cool the dessert well and turn it upside down onto a plate before serving.
You can do it differently: make classic cupcake dough, fill the molds a third with it, put chocolate pieces and top up with dough to 2/3 of the mold. The dough will be baked golden brown, and the chocolate will melt and form a magical filling.
Fans of chocolate baking will love the recipes "" and
Cupcakes with chocolate hat
We won’t give the recipe for the cupcakes themselves here, since any recipe can be used for the base. Let's consider the most delicious types of chocolate creams in order to make cute hats for our cakes.
Creamy chocolate cream
The most popular of chocolate creams. For it you will need:
- 200 ml. heavy cream (about 30% fat or more)
- 100 g powdered sugar
- 2-3 tbsp. spoons of cocoa.
Making the cream is easy, although not very fast.
- Cold cream should be whipped with a mixer until it just begins to thicken.
- Add sugar and cocoa powder and continue whisking until desired thickness.
The cream turns out airy, and the taste is rich and unobtrusive.
Honey-chocolate
This cream is ideal for coffee cupcakes. Prepare:
- 50 ml. liquid honey
- 250 ml. heavy cream
- 200 g dark chocolate
The recipe is simple and does not take long to prepare.
- Mix honey with cream and put on fire.
- Bring the mixture to a boil, then add dark chocolate to the cream in small pieces.
- Don't forget to stir the future cream until the chocolate has completely dissolved.
- As soon as the mass becomes homogeneous and boils, remove the saucepan from the heat.
- Cool the cream first at room temperature and then in the refrigerator.
You can also add cocoa to curd or butter cream - it turns out very beautifully - you can take a dozen great photos.
Whatever recipe you choose, your cakes are sure to turn out tender, tasty and aromatic. By the way, for real “chocoholics” you can easily prepare chocolate cupcakes with chocolate filling and chocolate hats; your guests will definitely be shocked.
In contact with
How to prepare the most delicious recipe for chocolate cupcakes - a complete description of the preparation so that the dish turns out very tasty and original.
Making chocolate cupcakes for future use (we more often call them muffins) is a thankless task. This delicious dessert disappears from the table almost instantly.
You will need:
- flour and granulated sugar - take 150 g of one and the other;
- eggs – 2 pieces;
- butter (removed from the refrigerator ahead of time and warmed to room temperature) – 70 g;
- chocolate (you need dark) - at least 100 g;
- baking powder and soda - ½ teaspoon of each component;
- milk – at least 200 ml;
- vanilla extract - teaspoon;
- salt.
Pour all bulk products (except vanilla) into one bowl, sift, and mix gently.
Use a mixer to transform granulated sugar and soft cow butter into a fluffy light mass. Add eggs (yolks only) and chocolate (preliminarily melted in a water bath) to the butter-sugar mixture. Mix the products until a homogeneous, beautiful substance comes out.
Pour ½ of the flour mixture into it and pour in half the amount of milk. Mix again. We wait half a minute and enter the rest. Let's stir again. Add the egg whites to the almost finished dough after lightly beating them with a wooden spatula. We do this carefully so that the dough does not lose air. It turns out moderately liquid.
All that remains is to grease the molds with oil and fill them with dough. By 2/3, because the heat will cause the dough to “grow.” Approximately 20 minutes in an oven preheated to 175°C, and the cupcakes are ready to decorate and taste.
With liquid chocolate filling
This treat is reminiscent of small, tender bundles of joy.
Cupcakes are made from:
- eggs - 3 pieces;
- natural cow butter – 100 g;
- chocolate (ideally dark) – at least 200 g;
- granulated sugar – 50 g is enough;
- flour – 60 g;
- salt – ¼ teaspoon.
It is not necessary to remove the butter from the refrigerator in advance. Anyway, it (cut into pieces) is waiting for a water bath along with broken chocolate. When the ingredients “float”, mix the chocolate-butter mass to get a beautiful uniform shade and let it cool.
Turn on the mixer and process the eggs with granulated sugar until foam is achieved. And carefully, so as not to “blow away”, we introduce the resulting mixtures into it. And also add salt and flour. We get the dough.
Pour it into greased molds and put it in the oven, heated to 200°C. Cupcakes with chocolate filling should stay there for no longer than 10 minutes.
Cooking with kefir
If you include kefir in the list of products, the cupcakes will turn out the way they like them in England, especially fluffy and soft.
What do you need for baking?
- Natural cow butter (soft) – 100 g;
- granulated sugar – 0.75 cups;
- eggs – 2 pieces;
- kefir – at least ½ cup;
- flour - one and a half glasses;
- chocolate (black is more suitable) – 50 g;
- cocoa powder - 3 tablespoons is enough;
- soda – ½ teaspoon;
- salt - a pinch.
Beat butter with sugar. We spare our hands and use a mixer.
Without turning off the device, add eggs to the butter-sugar mixture, one at a time. They are followed by kefir and soda powder. We knead all this, but now we use a spoon.
Distribute it among the molds and put it in an oven heated to 180°C. When, after checking (piercing the central cupcake), the wooden skewer remains dry, the dessert must be pulled out.
You can fill small forms with dough, or place it in one large one. In the first case, the delicacy will bake faster.
Chocolate cupcakes from Andy Chef
There is one incredible recipe with a sponge cake texture and banana flavor. Cooking with it is easy and quick. And it turns out very tasty. However, cupcakes couldn’t be any different. Shall we try?
Pour cocoa powder, flour, baking soda and granulated sugar into a heap into one bowl and sift. Then we mix it all.
Melt natural butter. Cut the banana into thin slices. Add these products to the bulk mixture. By the way, it is also acceptable to use vegetable oil (odorless). But it works better with the cow component.
That's where the eggs go. And then the mixer comes into play, turning the ingredients into a thick, homogeneous dough in which the banana is not visible.
Baking dishes can be prepared in two ways:
- cover with parchment;
- grease with any oil and sprinkle with flour.
The oven needs a temperature of 160°C. We will check the readiness of chocolate cupcakes from Andy Chef with wooden skewers.
Let the baked goods cool slightly, wrap them together with the molds in cling film and leave them like that for 24 hours.
Recipe from Yulia Smol
To avoid mistakes, we will use a 250 ml measuring glass.
So, you will need:
- cocoa powder – ½ cup;
- flour - take one and a half glasses (without the “cap”);
- milk and granulated sugar - ¾ cup of the first and second is enough;
- eggs – at least 3, large;
- baking powder - no less than a teaspoon;
- vegetable oil (refined) – ¼ cup;
- salt – a small pinch is enough.
Mix cocoa powder with ½ cup flour. Sift the dry mixture into a bowl. Then we pass the rest of the flour through a sieve together with baking powder. All that remains is to mix all the dry ingredients. To make it work as it should, we’ll do it with a whisk.
In another container we get a light foam from eggs, sugar and salt. Using a mixer: The taste and tenderness of the products depend on how well the eggs are beaten.
Pour milk into a glass, add vegetable oil to the top. We send the butter and milk liquid to the bulk “company”; it also contains the sugar and egg mass.
The last step is another stir. It is better to make it with a whisk. But you can also use a mixer turned on at the lowest power. Anyway The manipulation should not last more than 30 seconds so that the dough does not lose its airiness.
We bake in the oven (at 180°C), you can do this in a slow cooker. 30-40 minutes will be enough.
With chocolate chips
The list of ingredients includes margarine. It will help your chocolate chip cupcake batter rise and bake better than using butter.
For dessert you will need:
- margarine – 150 g;
- granulated sugar – 100 g;
- cognac - no less than a tablespoon;
- vanilla – 10 g;
- flour – 200 g is enough;
- chocolate, naturally black – 100 g;
- eggs - a couple of pieces;
- baking powder.
Beat margarine with granulated sugar using a mixer. Pour cognac into the sugar-margarine mixture. Need to beat again.
Then it's time for the eggs. Beat them into the cognac mixture until the sugar completely dissolves. Sift flour and baking powder into the resulting mass and do not turn off the mixer, turning it to low speed. It should be a dough.
Carefully stir in the chocolate crumbs using a spoon.
You can send the dough into molds, filling them 2/3 full.
Having heated the oven to 180 C, bake the dessert for 20 to 25 minutes. If desired, decorate the top with melted chocolate.
With cherry filling
Chocolate combined with cherries - everyone will be happy with this duet, and for children such a delicious treat will be a real gift.
What do you need?
- Chocolate (chopped, black) – take 350 g;
- cocoa powder – 40 g;
- coffee (strong, hot and black) - at least 180 ml;
- butter, not cold – at least 60 g;
- granulated sugar – 190 g;
- eggs - a couple of pieces;
- flour - a little less than 100 g;
- baking powder for dough – ½ teaspoon;
- salt - a pinch;
- thicker cream – 250 g;
- pitted cherries (frozen or in their own juice) – 150 g, including juice;
- starch, lemon juice - ½ tablespoon of each;
- gelatin – ½ teaspoon.
The day before we prepare the cream from cream and chocolate. Add slightly heated cream to the melted chocolate (2/3 of the norm). Mix with a whisk until you get a homogeneous chocolate-creamy mass of a pleasant shade. It should stand in the refrigerator for at least 8 hours.
You also need to take care of the cherry filling in advance. Cook cherries, starch, lemon juice and sugar over low heat. When it all thickens and the sugar disappears from sight, you can remove it from the stove. Then add the gelatin that has swollen in cold water. Once it has completely melted and the mixture has cooled, put it in the refrigerator.
For the chocolate cupcake batter, melt the remaining chocolate in hot coffee and dissolve the cocoa powder. In a separate container we combine bulk products. We exclude granulated sugar - grind it in another bowl along with butter, using a mixer. Break the eggs one at a time into the sugar-egg mixture without turning off the appliance.
Now you need to send the coffee-chocolate liquid and flour there and knead the dough.
We fill deep molds with it almost to the top (the ones in which muffins are baked are suitable). Place in an oven preheated to 180°C for 15 minutes. Cover the finished cupcakes while still hot with cherry filling and then with creamy chocolate cream.
From chocolate dough with cheese cream
Any chocolate dough recipe is suitable for this dessert. For example, described in the previous recipe. And instead of cherries and cream, you can top the cupcakes with Cheese cream.
Let's prepare it from:
- cream, at least 33% fat - half a liter;
- cottage cheese – 300 g;
- powdered sugar – 100 g;
- chocolate, as usual, dark - 200 g.
It is important to follow the instructions exactly, literally down to the gram. Only in this case the cream will turn out to be a real “Cheese” - not too cloying and holding its shape well.
Remove the cream that has been sitting in the refrigerator for 8 hours. Pour 50 grams of cream into a separate bowl. Using a mixer, beat them, first at medium speed, then at maximum speed. The process should last at least 8 minutes.
Without turning off the device, add powdered sugar. Then add cottage cheese to the cream-sugar mixture and mix again.
Boil the rest of the cream and pour it over the chocolate. To make the melting process faster, you can chop the sweetness with a knife or break it with your hands.
Add the melted chocolate to the whipped creamy curd mixture and turn on the mixer for the last time.
100 gr. dark chocolate
70 gr. drain oil room pace
150 gr. Sahara
150 gr. flour
0.5 tsp. soda
0.5 tsp. baking powder
200 ml. milk room pace.
1 tsp vanilla sugar
Sift flour, baking powder, baking soda, salt together. Beat butter with sugar, add yolks, vanilla sugar and melted chocolate, mix.
Add flour mixture, part milk, part mixture and part milk to the cream mixture, alternating and kneading the mixture each time.
Beat the whites to stiff peaks and carefully mix into the dough.
Bake for 20-25 minutes at 175 C
If you follow the recipe, everything will work out 100%
Cooled ones can be stored in a bag in the refrigerator, but it is better to eat on the same day, filling the middle with any cream, Nutella, caramel
Hi all. Today I will share with you a recipe for chocolate cupcakes. They are prepared according to the principle of a biscuit in boiling water, with the addition of hot coffee. This produces an incredible aroma and rich dark brown color.
Cupcakes are very easy to prepare, I didn’t even have to take out my mixer, everything can be mixed perfectly with a whisk. The ingredients are very affordable, they are usually present in the kitchen of any housewife. It takes about 15 minutes to prepare and 20 minutes to bake. It's definitely worth a try!
How to make chocolate cupcakes at home, recipe with photos step by step.
Ingredients for 10-12 pieces:
- 210 gr. flour
- 250 gr. Sahara
- 3 eggs
- 90 gr. cocoa powder
- 180 ml. kefir
- 100 ml. coffee
- 75 ml. vegetable oil
- 1.5 tsp. soda
- 1 tsp baking powder
- a pinch of salt
- vanilla sugar
Preparation:
Sift flour, cocoa, baking powder into a large bowl.
Add sugar, vanilla sugar and a pinch of salt, mix everything with a whisk.
Add soda to kefir, mix and leave for 5 minutes so that the soda is extinguished.
In another bowl, mix eggs, butter, hot coffee and our kefir, mix well with a whisk.
Add our mixture to the dry ingredients and mix thoroughly. Let the dough rest for 10 minutes.
At this time, prepare the baking dishes. I have silicone molds, I inserted paper capsules into them.
Turn on the oven at 180 degrees, let it heat up.
Fill our molds with dough. Attention, the dough rises very well, so fill them halfway or a little more.
We put our cupcakes in a preheated oven for 18-22 minutes, as always, we check the readiness with a wooden skewer.
After they are baked, let them rest first in the pan for about 15 minutes, then transfer them to a wire rack to cool.
In principle, cupcakes can already be served. But it will be tastier to fill them with boiled condensed milk and make a cap out of the cream.
I have a special device for making neat holes for the fillings. You can simply use a knife. Only, in order for our cupcakes not to crack during this procedure, they must cool completely. You can use whatever you like as a filling. These chocolate cupcakes go well with boiled condensed milk, toffee (a 50/50 mixture of boiled milk and butter), homemade caramel, cherry or orange jam/curd/jam. Here, the imagination is limitless.
On top I decorated the cupcakes with butter cheese cream (lately I like cream cheese cream more, but in my city heavy cream is very difficult to buy, so I had to turn to this recipe this time).
Here's what I got.
And here is the cut.
Delightful aroma, delicate pulp that melts in your mouth and a coffee-chocolate aftertaste. The cupcakes are not cloyingly sweet and, combined with the filling and cream, are simply bliss for lovers of chocolate pastries.
Bon appetit.
Both adults and children love to eat chocolate cupcakes. There are a large number of recipes for delicious chocolate cupcakes. Each has its own flavor, but there are several win-win flavor combinations (chocolate + mascarpone, coffee, caramel, etc.). By following the recipe, you can easily create a confectionery masterpiece that will appeal to children and adults.
Chocolate cupcakes with delicate butter cream
Not too sugary cupcake dough with a rich chocolate flavor goes perfectly with the most delicate cream cheese cream.
Ingredients (for 10-12 pcs.):
For the test:
- premium wheat flour - 120 g;
- dark chocolate - 60 g;
- butter - 100 g;
- baking powder - 3/4 tsp;
- cocoa powder - 70 g;
- chicken egg - 2 pcs.;
- baking soda - 1/3 tsp;
- natural yogurt without additives (can be replaced with sour cream or kefir) - 100 g;
- sugar - 120 g;
- salt - a small pinch.
For cream:
- cream cheese - 240 g;
- butter - 120 g;
- vanilla - 1/2 tsp;
- powdered sugar - 200 g;
- salt - a small pinch.
Preparation:
Cut the butter into small cubes, break the chocolate into pieces, place in a clean container and melt in a water bath.
Cool the melted mass a little, add sugar, beat in the eggs and beat until smooth with a whisk (by hand or using an immersion blender).
Add yogurt (sour cream or kefir) to the warm whipped mixture and mix thoroughly. Add sifted flour with baking soda, baking powder and cocoa powder, knead the dough.
The finished mass is placed in molds. You can use special paper liners for baking, but if you don’t have them on hand, just grease the baking dish with margarine. The molds should be filled no more than 3/4 full.
Place the cupcakes in an oven preheated to 180 degrees for half an hour.
Ready-made muffins must be removed from the baking pan and cooled. At this time, you can start preparing the creamy mixture.
Mix cheese and butter, then beat with a mixer. Add vanilla and, gradually adding powdered sugar, beat the mixture until it has a thick, homogeneous consistency (the cream should not spread).
Cooled cupcakes are decorated with creamy mixture on top using a pastry bag and served.
Chocolate coffee cupcakes recipe
The classic combination of dark chocolate and coffee turns these cupcakes into a delicious treat.
Ingredients (for 12-15 pcs.):
For the test:
- premium wheat flour - 300 g;
- butter - 75 g;
- natural yogurt without additives (can be replaced with low-fat sour cream) - 150 g;
- baking powder - 1 tsp;
- cocoa powder - 100 g;
- chicken egg - 1 pc.;
- baking soda - 1 tsp;
- sugar - 250 g;
- coffee (strong) - 100 ml.
For cream:
- dark chocolate - 70 g;
- instant coffee - 1 tsp;
- cocoa powder - 50 g;
- butter - 100 g;
- powdered sugar - 115 g.
Preparation:
- Thanks to the presence of strong coffee and cocoa in this recipe, the color of the finished chocolate cupcakes is very rich.
- Melt the butter (in a water bath or in the microwave). In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda and mix thoroughly with a whisk.
- In a separate bowl, beat the egg with yogurt (sour cream) and mix with the dry mixture. Fill cupcake molds 3/4 full with the finished dough and place in an oven preheated to 175 degrees for 20 minutes.
- To make the cream, beat soft butter at room temperature for 5 minutes. Then gradually add cocoa butter and powdered sugar, whisking thoroughly. The mixture should be thick.
- Melt the chocolate (in a water bath, in the microwave or in a fondue). Add melted chocolate to the cream, a spoonful of dry instant coffee, and put it in the refrigerator for 15-20 minutes.
- Before serving, decorate the cooled cupcakes with cream.
Chocolate cupcakes with cherry filling and mascarpone
The most delicate combination of white glaze with mascarpone, and inside filled with juicy cherries - a delicious and easy-to-prepare dessert.
Ingredients (for 10-12 pcs.):
For the test:
- premium wheat flour - 120 g;
- butter - 100 g;
- chicken egg - 2 pcs.;
- cocoa powder - 70 g;
- baking powder - 3/4 tsp;
- dark chocolate - 60 g;
- baking soda - 1/3 tsp;
- natural yogurt without additives (can be replaced with low-fat sour cream or kefir) - 100 g;
- sugar - 120 g;
- salt - a small pinch.
For filling:
- pitted cherries, preferably fresh (if using frozen ones, do not drain the juice) - 400 g;
- juice from 1 lemon;
- sugar - 100 g;
- yolk - 3 pcs.;
- corn starch - 2 tbsp. l.
For cream:
- white chocolate - 100 g;
- mascarpone cheese - 0.5 kg.
Preparation:
- Break the chocolate into pieces, cut the butter into small cubes, mix and melt in a water bath. Let the mixture cool slightly, beat in the eggs, add sugar and beat until smooth. Add sour cream and mix thoroughly.
- Sift the flour with cocoa, baking powder, soda, combine with the liquid mixture and knead the dough. Fill the molds (greased with margarine or with special paper baskets) 3/4 full. Bake in an oven preheated to 180 degrees for half an hour.
- For the cherry filling, beat the yolks with cornstarch. Place the cherries in a saucepan, add sugar, bring to a boil and simmer over low heat for 10 minutes. Remove from heat, grind with a blender to a puree consistency, rub through a sieve, pour in lemon juice, and then bring to a boil again.
- Add cherry puree to the egg mixture (pour in a thin stream, stirring with a whisk), put on the stove and, stirring constantly, cook until thickened.
- Important: as soon as the cherry filling begins to boil, it must be immediately removed from the stove so that the yolks do not curdle.
- The filling must be cooled, and while it is cooling, prepare the cream.
- Mash the mascarpone with a spoon, melt the chocolate in a water bath or in the microwave. Mix the ingredients. If the mass is not sweet enough, you can add a little powdered sugar.
- Remove the core from the cooled muffins and fill it with cherry filling. Squeeze the cream out of the pastry bag on top.
