Cupcakes with curd cream and chocolate filling
6 servings
60 minutes
Cupcakes with cottage cheese cream and chocolate filling are a delicate treat that combines the airy texture of vanilla batter with a rich chocolate core and light berry-cottage cheese cream. Originating as a European dessert, cupcakes gained popularity due to their convenient serving and limitless decoration possibilities. The velvety ganache gives them a rich flavor, while the raspberry cream refreshes, creating a harmony of sweetness and light acidity. They are served as a morning dessert with coffee or used to decorate festive tables. Perfect for cozy evenings or special occasions, these cupcakes leave a pleasant aftertaste and a desire for another.
1
Preparing ganache: Melt 50 g of chocolate in a water bath, not exceeding 40°C. Remove from the bath and gradually add 50 g of room temperature butter, mixing until smooth.
- Milk chocolate: 50 g
- Butter: 350 g
2
Dough: Mix 2 eggs, 100 g powdered sugar, and 200 g butter until smooth. Then add 100 g sour cream, 200 g flour, baking powder, and vanillin. Mix everything thoroughly to avoid lumps.
- Chicken egg: 3 pieces
- Powdered sugar: 200 g
- Butter: 350 g
- Sour cream 20%: 150 g
- Wheat flour: 230 g
- Baking powder: 1 teaspoon
- Vanillin: pinch
3
Pour the batter into the bottom of the mold (about a finger's height), then use a pastry syringe or spoon to add a small (1 tsp) portion of room temperature ganache (it should not be runny, you can slightly freeze it in the fridge), and then fill the mold again with batter up to 2/3. Place it in a COLD OVEN. Bake for 25 minutes at 190°C. Do not immediately pull the cupcakes out of the oven; wait about 10 minutes for an even temperature drop so that the tops remain fluffy and do not crack.
- Milk chocolate: 50 g
4
Cream: mix soft cottage cheese (regular can be passed through a fine sieve) with powdered sugar and crushed raspberries, then add sour cream. Mix everything thoroughly. Meanwhile, heat the milk, add 30 g of flour (2 tablespoons without a heap) and one yolk. Wait until the flour cooks. Add the prepared mixture to the cottage cheese. Then add 100 g of room temperature butter and beat with a mixer on medium speed. Place in the refrigerator for 20 minutes.
- Soft cottage cheese: 200 g
- Powdered sugar: 200 g
- Frozen raspberries: 100 g
- Sour cream 20%: 150 g
- Milk: 30 ml
- Wheat flour: 230 g
- Chicken egg: 3 pieces
- Butter: 350 g
5
Decorate the cooled cupcakes with cream using a pastry bag, and you can place a raspberry on top. Enjoy your meal!
- Frozen raspberries: 100 g