Chocolate Cupcakes with Ganache Filling and Meringue Cream
12 servings
60 minutes
The chocolate dough uses boiling water, which results in a crumbly "sponge cake" typical of American baking. The cream is also traditional - the once very popular "seven-minute cream ": a meringue made from egg whites and sugar. Anyone who has ever tried meringue knows - whites + sugar are very sweet. The whites are heated to a convincing temperature here, so you can not be afraid of salmonella. The recipe uses cream of tartar powder - it helps whip the whites into a strong foam. If you are confident in your ability to whip the whites, then, in principle, it is not necessary.
1
Bake cupcakes: preheat the oven to 180. Line a muffin tin with cupcake liners. Sift together flour, cocoa, baking soda, and salt. Beat butter with sugar, add egg, and mix. Add vanilla, half of the dry mixture, hot water, and the rest of the dry mixture, mixing after each addition. Let it sit for about 5 minutes to cool and thicken, then add chocolate. Pour the batter into the molds, bake for about 22-25 minutes. Check readiness with a wooden toothpick. Cool in the molds.
- Wheat flour: 1 glass
- Cocoa powder: 0.5 glass
- Salt: 0.5 teaspoon
- Baking soda: 0.5 teaspoon
- Sugar: 2 glasss
- Butter: 90 g
- Chicken egg: 1 piece
- Vanilla extract: 1.5 teaspoon
- Water: 0.5 glass
- Dark chocolate: 2 glasss
2
Make ganache: bring cream to a boil, add a cup of chocolate and stir until smooth. Cool completely.
- Whipping cream 33%: 0.5 glass
- Dark chocolate: 2 glasss
3
Make the cream: with a hand mixer, mix 1/3 cup of water, 1 cup of sugar, egg whites, cream of tartar, and salt. Place the cream container over a pot of gently boiling water (this is a water bath) and whip until fluffy, about 5 minutes. Remove from water and continue whipping for about 2 minutes until the cream cools. Use a spoon to create a well in each cupcake and fill it with ganache. Decorate the top with cream.
- Water: 0.5 glass
- Sugar: 2 glasss
- Egg white: 2 pieces
- Cream of tartar: 0.3 teaspoon
- Salt: 0.5 teaspoon
- Whipping cream 33%: 0.5 glass