Chocolate Cupcake with Ganache Cream

Ingredients

• Cocoa Powder 0 oz
• Vanilla extract 0 fl oz
• Freshly brewed green tea 5 fl oz
• Wheat Flour 10 oz
• Baking Powder ½ spoons
• Salt ¾ spoons
• Butter 5 oz
• Activated Baking Soda ½ spoons
• Sugar 10 oz
• Chicken Egg 2 pieces
• Sour Cream 5 oz
• Bittersweet Chocolate 10 oz
• 10% cream 10 fl oz
• Light Molasses 0 oz

Step-by-Step Guide

Step 1

Whisk together the cocoa, coffee, and vanilla extract.

Step 2

In the same way, mix the flour, baking powder, baking soda, and salt.

Step 3

Melt the butter and sugar in a saucepan, then beat with a mixer for 5 minutes until the mixture cools down. Add the eggs one at a time, followed by the cocoa and coffee mixture. Gradually incorporate half of the flour mixture, stirring well. Next, add the sour cream and mix again. Finally, add the remaining flour mixture.

Step 4

Divide the dough among the molds and place in a preheated oven at 345°F for about 20 minutes.

Step 5

Bring the cream and syrup to a boil. Finely chop the chocolate, place it in a shallow dish, and pour the hot cream over it. After 15–20 seconds, gently stir the melting pieces with a spatula to create a completely homogeneous mixture, starting from the center and gradually incorporating more chocolate.

Step 6

Place the cream in the refrigerator and stir occasionally until it thickens enough to hold its shape. Then transfer the cream to a piping bag and pipe it onto the prepared cupcakes. Decorate the cream domes with golden dragees.