Chocolate cupcakes with curd cream and cherries

12 servings

40 minutes

Chocolate cupcakes with cottage cheese cream and cherries are an exquisite dessert that combines tenderness and richness of flavors. This recipe is inspired by the traditional Italian love for contrasts: airy cocoa batter, soft cottage cheese cream, and juicy sweet-sour cherries. The cupcakes are moist, aromatic, and perfectly complemented by the subtle creamy taste of the cream. Each serving is a harmony of flavors that can become the centerpiece of any tea party. The cherries in this dessert add freshness and highlight the richness of chocolate, making each bite special. This recipe is suitable for cozy home evenings as well as festive treats, and its aroma and taste will leave unforgettable impressions.

Energy value per serving

• Calories: 178.7
• Proteins: 2.1g
• Fats: 8.4g
• Carbohydrates: 23.7g

Ingredients

• Cocoa powder: 1 tbsp
• Baking powder: 1 tsp
• Salt: 0.3 tsp
• Butter: 110 g
• Brown sugar: 150 g
• Vanilla sugar: 10 g
• Boiling water: 250 ml
• Chicken egg (large): 1 pc
• Wheat flour: 160 g
• Chocolate paste: to taste

Cooking steps

1. Preheat the oven to 180 degrees. In a heatproof bowl, measure the cocoa, pour in boiling water, mix thoroughly, and set aside to cool.

   Required ingredients:

   • Cocoa powder: 1 tablespoon
   • Boiling water: 250 ml

2. Meanwhile, combine softened butter, sugar, and a pinch of salt and beat until fluffy and white. Once you achieve the desired consistency, add the eggs one at a time.

   Required ingredients:

   • Butter: 110 g
   • Brown sugar: 150 g
   • Salt: 0.3 teaspoon
   • Chicken egg (large): 1 piece

3. In a separate bowl, mix the flour with the baking powder and vanilla sugar.

   Required ingredients:

   • Wheat flour: 160 g
   • Baking powder: 1 teaspoon
   • Vanilla sugar: 10 g

4. Combine the contents of both bowls and gently fold in the cooled cocoa butter at the very end. It can be baked.

   Required ingredients:

   • Cocoa powder: 1 tablespoon

5. Fill the muffin molds with chocolate batter to 2/3 full and send the muffins to the oven for 15-20 minutes.

6. Remove the baked cupcakes from the oven and let them cool on a rack, removing them from their molds (except for paper ones). If desired, fill the cooled cupcakes with chocolate spread using a piping bag, or by cutting small holes in the crumb and filling them with a spoon.

   Required ingredients:

   • Chocolate paste:  to taste

7. If desired, decorate the cupcakes with cottage cheese cream (recipe in the note below) and top with a cherry.