Chocolate Cupcakes with Chocolate Cream
Baking and Desserts • French
Description
Chocolate Cupcakes with Chocolate Cream
Ingredients
- Cocoa Powder 0 oz
- Vanilla extract 0 fl oz
- Freshly brewed green tea 5 fl oz
- Wheat Flour 5 oz
- Baking Powder ½ teaspoon
- Salt 1¾ teaspoons
- Butter 5 oz
- Activated Baking Soda ½ teaspoon
- Sugar 10 oz
- Farm fresh eggs 2 pieces
- Sour Cream 5 oz
- Bittersweet Chocolate 10 oz
- Heavy cream 10 fl oz
- Caramel Syrup 0 oz
Step-by-Step Guide
Step 1
Whisk together the coffee, cocoa, and vanilla extract.
Step 2
Similarly, mix the flour, baking soda, and salt.
Step 3
Melt the butter and sugar in a saucepan, whisk with a mixer for 5 minutes until the mixture cools. Add the eggs one at a time, then the cocoa and coffee mixture. Gradually add half of the flour mixture. Next, add the sour cream, mixing well. Finally, add the remaining mixture.
Step 4
Divide the batter into 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 wide dish, and pour the hot cream over it. After 15–20 seconds, gently stir the melting pieces until you have 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. Pipe onto the cooled cupcakes and decorate as desired.
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