Decadent Chocolate Cream Cupcakes

Stunningly beautiful. Will make any day festive! Chocolate cupcakes with chocolate cream can be baked for a regular tea party or for some kind of celebration. They are baked with the addition of alcoholized cocoa, and the cap on top is made of chocolate ganache.
cook time: 12h
Logan Winslow
Decadent Chocolate Cream Cupcakes

Nutrition Facts (per serving)

393
Calories
25g
Fat
36g
Carbs
5g
Protein

Ingredients (6 portions)

For cupcakes:

Wheat flour 90 g
Cocoa 15 g
Butter 60 g
Sugar 100 g
Milk 65 g
Eggs 1 pc
Baking powder 3 g
Salt to taste

For filling:

Milk chocolate 30 g
Heavy cream 30 g

For cream:

Milk chocolate 150 g
Heavy cream 150 g

Recipe instructions

Step 1

Step 1
How to make chocolate cupcakes with chocolate cream at home? Prepare your food. First, directly for the cupcakes. They should all be at the same room temperature, so remove the butter, milk and eggs from the refrigerator in advance. Even the butter early so that it becomes completely soft (in about an hour). To make the cupcakes mega-chocolate, use alkalized cocoa, but if you can’t find it, then use regular cocoa.

Step 2

Step 2
Place soft butter in a bowl. Start beating it with a mixer. After a couple of minutes, add sugar to the butter. Beat it until fluffy and white, this will take about 5 minutes. In warm butter, the sugar will almost completely dissolve.

Step 3

Step 3
Without stopping beating, pour the egg into the oil, after breaking it into a separate cup. Beat butter and egg until smooth.

Step 4

Step 4
In a separate bowl, sift the dry ingredients — flour, cocoa and baking powder with salt. By doing this, you will not only remove possible debris and break up lumps, but also saturate the flour with oxygen, which will make the cupcakes fluffier. Mix flour with cocoa. Read about the intricacies of using baking powder in baking in a separate article at the end of the recipe.

Step 5

Step 5
Pour the dry mixture into the oil mixture. Mix everything with a mixer at low speed. You may need a little less or more flour, check the consistency. Read about the properties of flour in the article at the end of the recipe.

Step 6

Step 6
Pour milk into the dough (also warm, at room temperature). Knead the dough again, first with a mixer, then with a spatula. It will be smooth, uniform, and medium thick.

Step 7

Step 7
Divide the batter into cupcake pods. Place 55-57 grams in each (or just fill 2/3 full). Then you will get them all the same, there will be enough dough for exactly 6 pieces. I have reinforced capsules, if you have soft paper liners, then insert them into a metal or silicone muffin tin. Just put the hard ones on a baking sheet.

Step 8

Step 8
Bake the cupcakes in the oven, preheated to 160°C, top-bottom mode, 25-35 minutes. The exact time will depend on the features of your oven, as well as the size of the cupcakes. Read more about the operation of ovens in the link at the end of the article. Check doneness with a toothpick — it will come out dry from the center. Cool cupcakes completely. If you baked them in advance, place them in a container with a lid before decorating.

Step 9

Step 9
Prepare the filling and ganache. Keep in mind that they will need to lie in the cold for at least 6 hours, calculate the time in advance. For filling, choose high-quality chocolate with natural cocoa butter. The result will depend on this. Only heavy cream is suitable, 33-35%. Do not use herbal ones, only natural ones.

Step 10

Step 10
Heat the cream until almost boiling, but do not boil, as it may curdle. Pour hot cream over the chocolate (if you have a slab, break it into small pieces). The heat will start to melt the chocolate. Stir vigorously until completely dissolved.

Step 11

Step 11
Pour the filling into a pastry bag and put it in the refrigerator. It will thicken significantly during cooling.

Step 12

Step 12
Prepare the cream — chocolate ganache. For it, also choose only high-quality chocolate and natural heavy cream.

Step 13

Step 13
Just like when preparing the filling, pour hot cream over the chocolate.

Step 14

Step 14
Mix the mixture with a whisk.

Step 15

Step 15
And thoroughly beat it with an immersion blender. This will make the ganache smooth, shiny and silky.

Step 16

Step 16
Cover the cup with ganache with VKontakte cling film — it should lie on its surface (then a crust will not form on it). Place the ganache in the refrigerator for 8 hours.

Step 17

Step 17
Then beat it with a mixer until fluffy. The ganache will thicken noticeably. Place it in a pastry bag. Do all this just before decorating the cupcakes.

Step 18

Step 18
Cut out the center of the cupcakes using a special tool, a knife or, like me, a nozzle.

Step 19

Step 19
Fill the center of the cupcakes with the cooled filling. Instead of chocolate, you can use any berry or fruit.

Step 20

Step 20
Place a beautiful top of ganache cream on each cupcake. I used the open star attachment. Decorate them to your liking. Place the cupcakes in the refrigerator for another couple of hours to stabilize the filling and cream.

Step 21

Step 21
Serve cupcakes with cocoa filling and chocolate cream to the table. Bon appetit!

Additional rubrics

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