Chocolate cupcakes with cream
4 servings
20 minutes
Chocolate cupcakes with cream are a true delight of British cuisine, where the tenderness of the batter combines with the rich flavor of cocoa and the sweetness of buttercream. Their origin traces back to English baking traditions when small portioned cakes became popular for their convenience in serving. The rich chocolate flavor is complemented by subtle notes of vanilla and a light bitterness of cognac, creating an exquisite treat for special occasions. These cupcakes pair perfectly with a cup of fragrant tea or coffee, and their velvety texture and creamy topping turn each bite into a moment of true pleasure. They are ideal for cozy family evenings, festive tea parties, or simply to indulge yourself in something special.
1
Beat the butter with sugar. Add eggs one by one while whisking. Without stopping, add flour, cocoa, baking powder, and vanilla.
- Butter: 100 g
- Sugar: 5 tablespoon
- Wheat flour: 4 tablespoons
- Cocoa powder: 3 tablespoons
- Baking powder (raising agent): 1 tablespoon
- Vanilla: pinch
2
Place the dough in greased ceramic cups or silicone mini-cake molds. Bake for 20 minutes in a preheated oven at 180 °C. Break the chocolate and pour hot cream over it.
- Milk chocolate: 200 g
- Cream: 300 ml
3
When the chocolate melts and the cream cools, whip the cream. At the end, add a few drops of cognac. Pipe the chocolate cream onto the cooled cupcakes and serve.
- Cognac (brandy): to taste
