Chocolate cupcakes with rum and vanilla cream
6 servings
105 minutes
Chocolate cupcakes with rum and vanilla cream are a refined treat that combines the rich taste of cocoa, the delicate texture of the batter, and a subtle aromatic note of rum. This dessert originates from American culinary traditions, where cupcakes are valued for their convenience and rich flavor combinations. The rum soak adds special moisture and deep flavor to the cupcakes, while the airy vanilla cream complements the composition with sweet tenderness. They are perfect for festive tables, romantic dinners, or simply cozy evenings with a cup of coffee. The uniqueness of these cupcakes lies in the harmony of rich chocolate flavor with spicy hints of rum, making them particularly appealing to dessert lovers.
1
Prepare the syrup in advance: mix one cup of water with one cup of sugar, heat it, and let it boil for 3-4 minutes, then add rum. Let it cool.
- Water: 1 glass
- Sugar: 1.5 glass
- Dark rum: 75 ml
2
Mix 200 grams of softened butter with flour, 0.5 cup of sugar, sifted flour with baking powder, cocoa powder, and previously beaten eggs and milk using a mixer. Add a pinch of salt. Fold in chocolate chips into the prepared mixture.
- Butter: 350 g
- Wheat flour: 200 g
- Sugar: 1.5 glass
- Baking powder: 2 teaspoons
- Cocoa powder: 4 tablespoons
- Chicken egg: 2 pieces
- Milk: 0.3 glass
- Salt: pinch
- Chocolate drops: 50 g
3
Place the dough in molds and put it in a preheated oven at 200 degrees. Bake for 20 minutes at 180 degrees.
4
While the cupcakes are baking, prepare the cream. For this, beat softened butter, cottage cheese, and vanilla essence with a mixer, adding powdered sugar at the final stage.
- Butter: 350 g
- Soft cottage cheese: 150 g
- Vanilla essence: 2 teaspoons
- Powdered sugar: 1 glass
5
Cool the cupcakes, then cut off the 'lid', soak each with rum syrup, and then decorate with cream using a piping bag.
- Dark rum: 75 ml