Chocolate Ganache Cupcakes with Meringue Cream

Prepare a real chocolate masterpiece. Just an explosion of taste sensations! Absolutely delicious chocolate cupcakes with chocolate ganache inside and meringue cream on top. Don’t be lazy to bake such a delicacy and you will be guaranteed to enjoy the taste! These products make 12 cupcakes.
cook time: 1h 30 min
Gavin Tanner
Chocolate Ganache Cupcakes with Meringue Cream

Nutrition Facts (per serving)

338
Calories
15g
Fat
46g
Carbs
5g
Protein

Ingredients (12 portions)

For cupcakes:

Wheat flour 160 g
Cocoa 80 g
Soda 0.5 tsp
Salt 0.5 tsp
Sugar 200 g
Butter 90 g
Eggs 1 pc
Vanilla extract 0.5 tsp
Water 120 ml
Dark chocolate 100 g

For the ganache:

Heavy cream 120 ml
Dark chocolate 75 g

For cream:

Sugar 200 g
Egg whites 2 pc
Water 80 ml
Cream of tartar 0.25 tsp
Salt to taste
Vanilla extract 1 tsp

Recipe instructions

Step 1

Step 1
Sift together: flour, cocoa, salt, soda. In another bowl, beat the butter and sugar, add the egg, beat again, then pour in the vanilla extract. Add half of the flour mixture to the bowl and stir to combine. Pour in water and stir again. Pour in the remaining flour mixture, mixing everything thoroughly again. Let the dough sit for 5 minutes, add chocolate. Pour the dough into molds 2/3 full, lined with paper. Bake for 25 minutes at 180 degrees.

Step 2

Step 2
Bring the cream to a boil, add chopped chocolate and stir until smooth. Let the ganache cool completely.

Step 3

Step 3
In each cupcake (they should also be cooled), squeeze out a depression that you fill with ganache.

Step 4

Step 4
Prepare the cream: beat water, sugar, egg whites, cream of tartar powder, vanilla extract and salt with a mixer at low speed. Place the container with the future cream in a water bath, beat for 5 minutes (until fluffy). Remove from the water bath and beat for a few more minutes until the cream has cooled. Decorate the top of the cupcakes with cream.

Additional rubrics

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