Chocolate cupcake with ganache cream
12 servings
30 minutes
Coffee brings out the taste of dark chocolate, gives the cupcake an appetizing and rich color. And gold - you can try to get hold of confectionery leaf - makes these cupcakes especially elegant and festive. The composition of traditional French ganache has not changed for several centuries. It is always high-quality dark chocolate, heavy cream and good butter. The main thing in the sauce is homogeneity, so it is thoroughly mixed. The thicker the ganache hardens, the better the cupcake caps will hold their shape. And density can be achieved by increasing the proportions of chocolate.
1
Whisk together cocoa, coffee, and vanilla extract.
- Cocoa powder: 35 g
- Vanilla extract: 10 ml
- Freshly brewed coffee: 90 ml
2
Mix the flour, baking powder, baking soda, and salt in the same way.
- Wheat flour: 215 g
- Baking powder: 0.5 teaspoon
- Soda: 0.5 teaspoon
- Salt: 0.8 teaspoon
3
Melt butter and sugar in a saucepan, then beat with a mixer for 5 minutes until the mixture cools. Add eggs one by one, then the cocoa and coffee mixture. Add half of the flour mixture and stir. Next, add sour cream and stir again. Only then add the remaining flour mixture.
- Butter: 170 g
- Sugar: 215 g
- Chicken egg: 2 pieces
- Cocoa powder: 35 g
- Freshly brewed coffee: 90 ml
- Wheat flour: 215 g
- Sour cream: 120 g
- Wheat flour: 215 g
4
Place the dough in molds and send it to a preheated oven at 175 degrees for 20 minutes.
5
Bring the cream to a boil with molasses. Finely chop the chocolate, place it in a wide dish, and pour hot cream over it. After 15-20 seconds, gently stir the melting pieces with a spatula, starting from the center and gradually incorporating more chocolate.
- Cream 35%: 270 ml
- Syrup: 40 g
- Dark chocolate: 225 g
6
Place the cream in the refrigerator and stir occasionally until it freezes enough to hold its shape. Then, put the cream in a piping bag and pipe it onto the finished cupcakes. Decorate the cream domes with golden dragees.