Chocolate cupcakes with chocolate cream
6 servings
30 minutes
Chocolate cupcakes with chocolate cream are a refined delicacy of French cuisine, combining the rich taste of cocoa with a delicate bitter chocolate cream. Their history traces back to culinary traditions where perfection is created from simple yet exquisite ingredients. The velvety batter infused with the aroma of freshly brewed coffee and vanilla melts in the mouth, while the airy chocolate cream adds depth to the flavor. These cupcakes are perfect for a cozy tea time or as an elegant dessert on a festive table. Finished with light decoration, they not only delight in taste but also impress with their exquisite appearance.
1
Whisk together coffee, cocoa, and vanilla extract.
- Freshly brewed coffee: 90 ml
- Cocoa powder: 35 g
- Vanilla extract: 10 ml
2
Mix the flour, baking soda, and salt in the same way.
- Wheat flour: 200 g
- Baking soda: 0.5 teaspoon
- Salt: 1.8 teaspoon
3
Melt butter and sugar in a saucepan, beat with a mixer for 5 minutes until the mixture cools down. Add eggs one by one, then the cocoa and coffee mixture. Add half of the flour mixture and mix. Then add sour cream and mix. Only then add the remaining mixture.
- Butter: 170 g
- Sugar: 215 g
- Chicken egg: 2 pieces
- Cocoa powder: 35 g
- Freshly brewed coffee: 90 ml
- Wheat flour: 200 g
- Sour cream: 120 g
4
Place the dough in molds and send it to a preheated oven at 175 degrees for 20 minutes.
- Wheat flour: 200 g
5
Bring the cream with molasses to a boil. Finely chop the chocolate, place it in a wide dish, and pour hot cream over it. After 15-20 seconds, carefully arrange the melting pieces and the completely homogeneous mass, starting from the center and gradually incorporating more chocolate.
- Heavy cream 35% fat: 270 ml
- Treacle (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. Pipe onto the finished cupcakes and decorate to taste.
- Dark chocolate: 225 g
