Vanilla cupcakes with chocolate cream
12 servings
40 minutes
Vanilla cupcakes with chocolate cream are an exquisite combination of tenderness and rich flavor. Their history traces back to traditional American cuisine, where cupcakes became a symbol of home comfort and festive spirit. The soft vanilla batter gains an airy texture and light sweetness thanks to sour cream and butter, while the dark chocolate cream adds luxurious depth of flavor. Honey in the cream gives a subtle caramel note, enhancing its velvetiness. These cupcakes are perfect for cozy tea parties, celebrations, and simply moments of indulgence. Their versatility allows them to be enjoyed as a standalone dessert or paired with aromatic coffee to enhance the chocolate flavor. A delightful treat for those who appreciate the elegance of simple yet refined sweets.
1
Mix flour, sugar, eggs, and sour cream.
- Wheat flour: 300 g
- Brown sugar: 200 g
- Chicken egg: 2 pieces
- Sour cream 10%: 150 g
2
Add olive and butter, baking powder, and vanillin. Mix the dough thoroughly.
- Extra virgin olive oil: 3 tablespoons
- Butter: 50 g
- Baking powder: 1 teaspoon
- Vanillin: 1 g
3
Grease the muffin pan with butter. Pour the batter into the pan (without a mound, as it rises significantly)
- Butter: 50 g
4
Place in a preheated oven at 220 degrees for 20-25 minutes.
5
Bring the cream to a boil, add honey.
- Cream 10%: 200 ml
- Honey: 2 tablespoons
6
Gradually add small pieces of chocolate to the cream, mixing.
- Dark chocolate: 200 g
7
Remove from heat as soon as the chocolate melts. Cool the cream.