Chocolate cupcakes with chocolate cream
I'm continuing to experiment with cupcakes. I want a delicate dough and light cream. I was almost satisfied with this variant: the dough is delicate, even more like a sponge and the cream is light and not cloying, despite the fact that it is buttery. However, after the refrigerator, the cream hardens and the taste of butter is felt more clearly, because with this recipe you need to eat capcakes «from scratch, from heat», not cooling after cooking, then the cream is tasty and not greasy at all. Regarding the dough, if you like a denser dough, slightly increase the amount of flour or reduce the leavening agent in the recipe.
By the way, I made these cupcakes and cream with milk chocolate, as I had it on hand, but I think dark chocolate would also work wonderfully.
You can decorate the cupcakes entirely at your discretion – I had small sugar beads, but you can decorate with berries, chocolate drops, mastic flowers, you're just as imaginative as you like.
All of the above.
Constituents (for 10-12 pieces):
Batter:
- room temperature butter - 100 gr.
- sugar - 100 gr.
- eggs (large) – 2 pcs.
- vanilla extract - 1 tsp.
- flour - 100 gr.
- leavening agent - 1 tsp.
- melted and cooled chocolate - 100 gr.
cream:
- room temperature butter - 100 gr.
- sugar powder - 120 gr.
- melted and cooled chocolate - 80g .
Cooking chocolate cupcakes with chocolate cream:
Melt the chocolate in advance to a liquid state and cool slightly. You can melt it either in the microwave or on a water bath.
Eggs and butter should be taken out of the fridge in advance so that they are at room temperature.
Eggs and butter should be at room temperature.
Whisk the butter with a mixer until soft, then add the sugar and beat for about 4-5 minutes – until creamy.
Mix the butter until smooth.
One by one, add the eggs, beating thoroughly after each one. Then add the vanilla extract and whisk again.
Mix the sifted flour with the baking powder and add to the dough, stirring.
Then pour in the melted and cooled chocolate, mixing the batter well again.
Pour the batter into a muffin mold with paper molds.
Bake the muffins in a preheated oven at 180 degrees Celsius for 23-25 minutes. Check for doneness with a toothpick. Then take them out and let them cool completely.
Bake the muffins for 23-25 minutes.
In the meantime, prepare the cream.
For the cream, also melt and cool the chocolate beforehand.
The most important thing in preparing buttercream is not to be lazy and whip for a sufficient amount of time, at least 5 minutes.
Whisk the room temperature butter until light and fluffy.
Then add the powdered sugar to the butter and mix on low speed, then increase the speed and beat for another 5-7 minutes.
And then add the powdered sugar and mix on low speed, then increase the speed and beat for another 5-7 minutes.
And then add the powdered sugar to the butter.
Add the melted chocolate and whisk until combined.
Add the melted chocolate and whisk until combined.
Pour the finished cream into a pastry bag with the desired nozzle (I have the «open star» nozzle) and decorate the cupcakes.
Decorate the top as desired and serve.
Have a good appetite!
