Chocolate cupcakes with liquid sugar filling
6 servings
30 minutes
Chocolate cupcakes with a liquid sugar filling are a true delight for dessert lovers. Their history traces back to French cuisine, where such desserts are called 'moelleux au chocolat'. The rich, intense flavor of dark chocolate harmonizes with the tender texture of the batter, while the center remains warm and gooey, creating a unique sensation with every bite. These cupcakes are perfect for cozy evenings, romantic dinners, or festive celebrations. They are best served with a scoop of vanilla ice cream or fresh berries that highlight the contrast between the sweetness of the filling and the rich chocolate flavor. Their preparation requires precision and speed since the short baking time preserves that liquid center that makes this dessert special.
1
Preheat the oven to 200 degrees.
2
Break the dark chocolate (70% cocoa) and cut the butter into pieces. Melt the chocolate with the butter in a double boiler, stirring thoroughly. Bring to a homogeneous consistency and let it cool slightly.
- 70% dark chocolate: 200 g
- Butter: 100 g
3
Beat 2 whole eggs, yolks, and sugar with a mixer until frothy.
- Chicken egg: 2 pieces
- Egg yolk: 3 pieces
- Sugar: 50 g
4
Combine the egg-sugar mixture with the chocolate, add flour and salt. Mix until smooth.
- Wheat flour: 60 g
- Salt: 0.3 teaspoon
5
Pour the batter into buttered molds and place in the oven for 7-10 minutes. The edges of the batter should be cooked, while the filling remains liquid.
- Butter: 100 g
