How to make chocolate cupcake in molds. Chocolate cupcakes with cream. With liquid chocolate filling

I have long wanted to take a pastry course. Although, it seems, why? All the information is on the Internet, but the tricks and nuances, and most importantly, the atmosphere cannot be replaced by a computer and the Internet. And now the dream has come true. So expect a series of delicious pastry master classes. School started with cupcakes. The recipe is not complicated, but with large variations.

What are cupcakes? These are small cupcakes made from sponge dough with filling inside and a cream cap on top.

Based on the classic dough recipe, we were immediately shown how to prepare a chocolate and lemon version. They gave me two options for cream and three Kurds. For those who don’t know, kurd is a filling made from berry juice.

It's quite simple to prepare. The main thing is to remove food from the refrigerator in advance so that it reaches room temperature.

Let's prepare:

Butter 82.5% - 180 g
Sugar – 180 g
Selected eggs – 2 pcs. (120 g)
Flour - 180 g
Baking powder – 2 tsp.
Milk – 5 tbsp.
Vanilla sugar – 1 tsp.

How to cook:

Beat the softened butter and sugar with a mixer at low speeds, gradually increasing the speed. We get a lush oil mixture

Break the eggs one at a time and knead until smooth each time.

Mix flour with baking powder and sift into a bowl. Stir with a spatula until smooth

Pour in warm milk. This must be done to ensure that the finished muffins are soft and airy. If you don't do this, the cupcakes will turn out a little dry. Instead of milk, you can use cream or kefir
Mix lightly with a spatula and finally beat with a mixer. We will get a tender and soft dough. This is a classic base. We also prepared chocolate and lemon dough based on it.

Place into molds. There are two ways. You can fill out 2/3 of the form or ¾ of the form. In the latter case, the biscuit cap will rise too much above the capsule
It is better to spread using two spoons. The dough is thick and flows very lazily from the spoon, so it needs help. With the help of the second spoon we will do this

Place the cups on a baking sheet, heat the oven to 180 degrees and send the cupcakes to bake for 20-25 minutes. Check the skewer no earlier than 20 minutes.
While the cupcakes are baking, prepare the curd for the filling using berry juice. You can take absolutely any berries - cherries, currants, cranberries. I have lingonberries. Back in the fall, I pureed it with a blender, divided it into portioned containers and froze it.

For Kurd:

Fresh or frozen berries – 100 g
Sugar – 100 g
2 selected eggs (or 100 g yolks)
1-2 tbsp. butter

Preparation:

The cooking process is similar to milk custard, but instead we will use berry juice.

Mix the berry mass, sugar and eggs in a saucepan

If you are doing this for the first time, it is better to take yolks, because with them the likelihood that lumps will appear or everything will curl is much lower.

Place the ladle on low heat and stir continuously with a spoon so that the mixture does not curdle. When the curd begins to thicken, you can change the spoon to a whisk and continue stirring. We wait until bubbles appear on the surface, turn off
Then strain from various lumps and berry skins and add 1 or 2 tbsp. spoons of butter. Oil temperature is not important. And the number of spoons depends on the thickness of the resulting mixture. If the mixture is thick, then one is enough. After the curd has cooled, it will be twice as thick. Place in the refrigerator to cool.

Now it’s the turn for the fluffy hat. We will prepare cheese cream for her. It is thick, holds its shape well and is suitable for various desserts.

For cream cheese:

Curd cheese – 200 g
Butter – 100 g
Powdered sugar – 50 g

Preparation:

We take cream cheese. There are several popular brands used by confectioners. This is Hochland, Cream Cheese, Almette

Mix the softened butter with a spatula with the powder so that it does not scatter throughout the kitchen, and only then beat it with a mixer

Add curd cheese, mix again with a spatula, and finish with a mixer. The cream turns out very thick; store it in the refrigerator.

In order to make a depression for the filling, there is a special device. But if you don’t have one (like me), then you can easily make do with improvised means.
Using a regular knife, cut out a cone-shaped indentation in the middle of half the cake.

Put the filling inside

Fill a disposable bag with cream cheese. We take the nozzle closed or open star, rose, diameter from 1.5 to 2 cm.

The cream must be taken out of the refrigerator in advance and given the opportunity to warm up, but not to float. Since it is very thick, it is difficult to plant when cold, and the flowers produced from it have torn edges.

How to plant caps, see the video at the end of the article.

Chocolate cupcakes with chocolate ganache topping

I've been really into chocolate desserts lately. For example, which I already wrote about earlier.

For the dough, take the products from the previous recipe, only at the very end add 3 tbsp. cocoa. It can be replaced with melted chocolate. But with powder the taste and smell are more intense.

For the chocolate ganache filling:

Cream 33-35% - 50 g
Dark chocolate – 50 g

Preparation:

We take the cream that is intended for whipping. I don’t recommend taking a smaller percentage; you won’t get the desired result.
Heat the cream in a saucepan, almost bring it to a boil, but do not boil
Pour hot cream over the pre-broken chocolate for a few minutes until the chocolate dissolves.
Stir until smooth and refrigerate for a few minutes to set.

Chocolate ganache for hats:

Cream 33-35% - 150 g
Dark chocolate – 75 g or milk chocolate – 120 g

Preparation:

Pour the cream into a thick-bottomed bowl and bring to a boil. Do not boil under any circumstances, as soon as a few bubbles appear, turn it off
It is better to take confectionery chocolate (it comes in drops). If not, then break the dark or milky one into pieces. White chocolate is absolutely not suitable for this cream.
And pour in the cream, help it dissolve, stirring with a spatula
Cover the container with cling film end to end. This is required so that the surface is not covered with a film.
Let cool on the counter a little, and then put it in the refrigerator for a couple of hours.

Ideally, make the ganache the day before and let it sit overnight in the refrigerator.

Beat the ganache at low speed. It is important. It may take a lot of time, but if you increase the speed, the cream may curdle and you will have to start all over again.
The last step is to remove the center, add the filling, deposit the cream cap and decorate.

Mini cupcakes in paper molds with banana filling

If you have guests on your doorstep and you don’t know what to treat them with, I suggest a quick version of muffins with banana filling.

Products:

Flour – 200 g
Milk – 150 g
Sugar – 150 g
Eggs – 2 pcs.
Butter – 100 g
Baking powder – 10 g
Pinch of salt
Banana – 2 pcs.

Preparation:

Beat softened butter with granulated sugar. Add eggs one at a time, a pinch of salt and baking powder and beat thoroughly

Sift the flour and mix until smooth, pour in the milk and mix thoroughly. It turns out a thick lazy dough

Cut the bananas into pieces approximately 0.7 mm thick

Place silicone or paper molds on a baking sheet and spoon the dough into them. Place a piece of banana on top and press it into the mixture. Bake in a preheated oven at 180C for 25-30 minutes

The baked goods have risen. Cool and decorate with cream.

Delicious cupcakes with mascarpone cheese cream in the oven

Some people find cream cheese heavy and prefer using mascarpone cheese in desserts.

Let's prepare for the test:

Eggs – 2 pcs.
Granulated sugar – 100 g
Flour – 120 g
Curd cheese – 120 g
Butter – 100 g
Powdered sugar with vanilla – 80 g
Soda – ¼ tsp.

Preparation:

Melt the butter in a saucepan or microwave (do not overheat)
Mix flour and soda

In a large bowl, combine sugar, powdered sugar and two eggs and beat with a mixer on low speed. Add the melted butter and mix again

Add cream cheese to the mixture and beat again with a mixer
Sift the flour into the bowl and finally knead the dough.

Place into molds using a disposable bag. Can be spooned to two-thirds of the capsule height

Place in the oven (preheated) at 180C for 20 minutes. Cupcakes need to rise

While they are cooling, prepare the cream:

Mascarpone cheese – 300 g
Powdered sugar – 100 g
Cream – 33%

Preparation:

Mascarpone cheese and cream should be well chilled. Beat the powder with Mascarpone for a minute.
Pour in the cream in portions and continue whisking until a thick consistency is obtained. At this stage, if desired, you can add dye.

Place the cream in a pastry bag with a rose tip and decorate the top of the dessert with a beautiful cap.

Vanilla cupcakes with lime curd and meringue from Andy Chef

The lemon flavor brings summer lightness and freshness to the dessert, and the delicate cream does not weigh down the cupcake, but maintains a balance between the lemon curd filling and the soft texture of the dough.

You will need for the test:

Flour – 190 g
Butter 82.5% - 100 g
Sugar – 220 g
Eggs – 2 pcs.
Lemon (for juice and zest) – 1 pc.
Sour cream or yogurt – 125 g
Baking powder – 1 tsp.

Preparation:

Mix flour with baking powder. And no matter how strange it may sound, mixing must be done thoroughly using a whisk; the quality of the final product depends on this
Soften the butter until melted and combine with sugar in a separate bowl. Beat well
Add the eggs one at a time, remembering to mix thoroughly each time.
Take sour cream (10% fat) and stir into the mixture. It will give the biscuit lightness and airiness. Add 1-2 tbsp lemon juice and lemon zest to it

We take only the yellow part, the white part will add bitterness to the finished product

The final step is to mix in the flour and baking powder. Do it in several approaches and mix thoroughly each time.
Place in molds and bake in the oven at 170C for 20-25 minutes. The amount of time depends on the size of the molds. The smaller they are, the shorter the baking time.
While the cupcakes are cooling, prepare the lemon curd.

For lemon curd you will need:

Lemon juice – 80 g
Sugar – 100 g
Selected eggs – 2 pcs.
1-2 tbsp. butter

Preparing cupcake filling:

Combine the juice, sugar and eggs in a saucepan and place on low heat. The mass must be stirred continuously. Otherwise, the protein may curl and burn, and then you will have to start all over again
The mass should thicken, and after a few bubbles appear, remove from heat.

Strain out any lumps and add butter. See for yourself the quantity. If you see that the mass is not thick enough, add more oil. But keep in mind that when it cools, the curd thickens almost twice

Place the cooled curd filling inside the cupcake and pour cream on top

Meringue cream:

Proteins – 2 pcs.
Sugar – 150 g
Water – 2 tbsp.
Lemon juice – ½ tsp.
Corn syrup – 3 tbsp.

This cream holds its shape perfectly and is suitable for decorating cakes and small pastries. If you leave cupcakes with a meringue top in the open air, the edges will become weathered - in this form they are convenient to transport. If stored in an airtight container, the hat will remain soft and snow-white.

Separate the whites from the yolks. If desired, you can make meringue from the proteins.
We will need a structure for a water bath. In the top saucepan, combine the egg whites, sugar, corn syrup, water and lemon juice.
Without removing from the structure, we begin to beat the contents of the bowl with a mixer at low speed until the sugar crystals are completely dissolved
As soon as the crystals have disappeared, increase the speed of the mixer to maximum and beat for five minutes. The mass should increase at least three times. Remove from heat and beat for another 60 seconds.
You can store it in the refrigerator for a couple of days. Place in a pastry bag and decorate the vanilla cupcakes with a fluffy top.

How to make juicy red velvet cupcakes with kefir at home

The dessert is bright and juicy, even aggressive. Perfect for a romantic dinner and Valentine's Day.

Products:

Flour – 220 g
Sugar – 180 g
Kefir – 180 ml
Vegetable oil – 120 ml
Eggs – 2 pcs.
Baking powder – 2/3 tsp.
Soda – 2/3 tsp.
Cocoa powder – 10 g
Red gel dye – 1 tsp.

For the cream, you can take any recipe from the above.

Beat eggs with granulated sugar until fluffy. Add a bag of vanilla sugar and coloring. Stir thoroughly. The mass turns out to be a rich red color.
Heat the kefir a little and add baking soda to it, stir.
Sift flour together with baking powder and cocoa powder
When the soda goes off, add vegetable oil and mix
Pour the kefir mixture into the bowl with the eggs, and then the flour mixture in portions. Knead smooth dough
Fill the paper capsules two-thirds full and bake in the oven at 180C for 20-25 minutes. They should rise well, check with a dry skewer
To make the filling, remove the inside of the cake. This can be done using a plunger - a special device, a knife, or push the nozzle inward with the back side and pull it out. A recess is formed, which we fill with filling.
We make a hat from any cream, decorate it with red sugar sprinkles or biscuit crumbs.

Video on how to make caps on cupcakes

Difficulties may arise when decorating a hat, but how to do it? Which nozzle to take, how to use it. Watch the video, and perhaps some of the questions will disappear by themselves. It shows the use of various attachments and mastic as an element of decoration.

I advise you to prepare meringue cream from 100 g of protein and 100 g of sugar and practice placing beautiful caps with various attachments. This cream is inexpensive and lightweight - perfect for working out.

How to decorate cupcakes beautifully

Decorating cupcakes requires attitude and an artistic approach. Think in advance about what you will prepare the biscuits from, what fillings to make, and from here you can dance and come up with ideas for decoration. If you have lemon cupcakes with lemon curd inside, it would be appropriate to use lemon zest in decoration instead of sprinkles or marmalade.

I have prepared various decoration ideas for you. Get inspired and create your own masterpieces of culinary art.

Rules for getting perfect cupcakes

To get perfect cupcakes, you need to know a number of rules. Let's look at them:

You can beat the dough with a whisk or even a fork, but only with the help of a mixer will it turn out fluffy and voluminous
We take the products at room temperature, otherwise, for example, if you add cold eggs to the butter, it may curdle
Baking oil should be of excellent quality 82.5%, otherwise the taste of the finished dish will suffer
It is better to take reinforced capsules for cupcakes, with a so-called skirt. In this case, they can be placed tightly on a baking sheet without fear that the form will spread under the pressure of the dough. If you take a corrugated mold, then when baking in the oven it must be placed in special silicone or metal molds that will not allow them to spread
For the curd cream, be sure to use powdered sugar, not sugar. Otherwise, the crystals will not have time to dissolve, and the taste will not be very pleasant.

I shared cupcake recipes with you, I really hope that you will try to make this delicious and delicate dessert. Next week we will be making a new dessert. Which? Subscribe to updates and stay up to date with news on our blog.

Ingredients for making chocolate cupcakes with chocolate-banana filling in the photo:

In a large container, combine all the dry ingredients and mix as in the photo.

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Add eggs to dry ingredients and mix.
Then add milk and mix again.
Lastly, add the melted butter. Knead the dough until a homogeneous mass without lumps is obtained.
We fill silicone molds lined with paper capsules with dough, filling them to ¾ of the volume. Bake cupcakes in an oven preheated to 180 degrees for 35 minutes.
Cut the banana into strips.
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Using a metal round punch, remove the centers from the cupcakes.
If you don't have a cutter, just cut out the centers with a knife.
Fill the centers with chocolate ganache and banana pieces.
Preparing cream for cupcakes. Combine soft butter with boiled condensed milk and beat until smooth. The cream is ready!
Using a pastry bag with a convenient nozzle, squeeze the cream onto the cupcakes, as in the photo.
We form cacti from sugar mastic and place them on wooden skewers or toothpicks.

Of course, portioned cupcakes are also baked using light biscuits and decorated with colorful fondant, icing, edible figures and sprinkles, mirror glaze and matte fondant. But if you prefer a dessert without dyes or complex technologies, you can’t go wrong. I’m sure that a children’s party or a family tea party with chocolate cupcakes will have to be repeated for an encore and more than once.

Cooking time: 60 minutes / Number of servings: 6

Ingredients

cocoa powder 2 tbsp. l.
butter 75 g
sugar 75 g
flour 125 g
egg 1 pc.
milk 50 ml
baking powder 5 g

dark chocolate 100 g
sugar 25 g
butter 50 g

Preparation

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Add butter and granulated sugar to the milk - heat it up, melt the butter and grains of sugar. You can use a microwave or the top heat of a regular stove. The fat content of milk is not important; in my step-by-step recipe, the concentrate is milk powder diluted with water according to the instructions. You focus on the supplies in the refrigerator - both pasteurized and sterilized, store-bought or homemade, cow, goat and even coconut are suitable.

In another container, shake the egg - it is enough to achieve homogeneity so that neither the yolk nor the white subsequently accidentally curls into flakes. We fill the third bowl with dry ingredients: sift wheat flour (strictly follow the dosage!), cocoa powder, throw in a teaspoon of baking powder, which will fluff the dough and fill our future chocolate cupcakes with air, creating porosity in the crumb.

So, at this stage we have the following components - “melange” flour, a scrambled chicken egg and hot milk saturated with butter and sugar. To speed up cooling, we place the liquid on a compact cold generator or in a bowl with ice - be sure to cool it before mixing.

Pour the egg mixture into the milkshake and whisk vigorously. Then gradually add the flour mixture with a hint of chocolate. Stir thoroughly, remove dry lumps and clots. Place the viscous and shiny dough, colored brown, into portioned silicone or other bowls with a non-stick coating. Don't fill it to the top, about three-quarters full. Do not forget that in the oven the products will noticeably swell and increase in volume. On a baking sheet or wire rack, place the semi-finished product into a preheated oven, bake the chocolate cupcakes until “dry” for about 20-25 minutes at a temperature of 180 degrees. Do not open the door for the first 10-15 minutes, otherwise the dough will settle.

The next step is dedicated to decorating mini-cakes. We make cream for filling and decoration. Grind soft butter with dark chocolate melted in a water bath (or in the microwave), and a small amount of fine sugar (or powdered sugar). It is important to ensure smooth, uniform coloring. In addition to black, they often use milk, white or colored (lemon, orange) chocolate. Place in the refrigerator and let firm up.

We remove the cupcakes from the silicone, cut holes in the center for filling (not all the way through!) - fill the already cold ones with a spoonful of cream. Hot ones will melt even very thick cream - don’t risk it.

Fill a confectionery syringe with chocolate buttercream and pipe improvised pyramids in a spiral. If desired, sprinkle with colorful tinsel for a color accent. For the last time, we put the finished chocolate cupcakes with filling and cream on the refrigerator shelf - let the “hat” finally set.

We serve homemade chocolate cupcakes with cream for tea, cocoa, coffee or as a snack with soft drinks. More pleasant events!

Cupcake (cupcake - cupcake in a cup) is an amazing dessert that has won a huge audience of connoisseurs and admirers of its unsurpassed taste, elegant shapes and all kinds of design designs. The variety of fillings and additives, dough recipes, caps, sizes makes it unique every time. Today, cupcakes with chocolate decorate any holidays, celebrations, and make family tea parties especially cozy. Just a few advantages of this miracle dessert will undoubtedly win you over:

delicate texture of dough and fillings;
impeccable taste with a charming aroma;
the airy dough remains like this even after a couple of days;
light and nutritious, which will be appreciated by those with a sweet tooth;
cooking does not require special skills or culinary skills;
prepare in a very short time, without keeping you waiting.

Among all possible variations, the leader is cupcakes with chocolate. Recipes and photos of the most popular desserts are presented below. They will allow even an inexperienced housewife to easily prepare amazing cupcakes to the delight of loved ones and the admiration of guests.

Cupcakes with chocolate: recipe for 6 servings

You will need about an hour to prepare the chocolate cupcake. The proposed set of ingredients is designed for 6 servings. The recipe sequence is quite simple:

Thoroughly mix 100 g of butter with 1/2 cup of sugar. There is no need to heat the oil additionally; during mechanical grinding it will acquire the desired consistency.
Separately, beat 3 chicken eggs and slowly add to the oily mixture, stirring and rubbing the lumps.
Mix the resulting dough base with 200 g of wheat flour, 4 teaspoons of cocoa and 2 teaspoons of baking powder.
Chop the chocolate bar into pieces and add to the dough.
Place paper baskets or parchment paper in special baking tins. To get the correct shape of the cupcakes, it is better to use a double layer of paper or two baskets.
Pour the dough evenly into the molds and bake in an oven preheated to 180 degrees for about 25 minutes.
As a decoration, you can melt a chocolate bar using a double boiler and pour it on top of the baked desserts. The powder can be: nuts, grated chocolate, colored culinary sprinkles.

This recipe can be adjusted using all kinds of chocolate: black, milk, white. Cupcakes with white chocolate will be especially tender and delicious.

Cupcakes with chocolate chips: recipe for 12 servings

An alternative version of cupcakes with chocolate pieces in just 40 minutes will allow you to prepare 12 servings with excellent taste and alluring aroma. All you need to do is follow these simple steps to create a masterpiece:

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Prepare the oven by preheating it to 180 degrees.
For the dough, you need to mix 70 g of butter, 60 g of sugar, 1 tablespoon of cocoa, 50 ml of milk and 40 g of chocolate. Stir the mixture thoroughly over the heat, bringing it to a boil.
Cool the dough and add one egg, beating it lightly. If the mixture is hot, the egg may form “cooked” lumps.
Pour 120 g of wheat flour and a teaspoon of baking powder into the dough base, mixing well until a homogeneous mass is formed.
Fill the prepared molds 2/3 full with dough and add crushed chocolate (60 g) to it, lightly pressing it in.
Baking time is about 25 minutes.

Recipe for mini cupcakes with soft chocolate inside

Particularly popular are mini-cupcakes with delicate fillings, which can be either chocolate flavored or with all kinds of fruit additives, caramel, and cottage cheese.

An excellent recipe for a cupcake with chocolate inside will be the pride of any housewife and a “lifeline” when meeting uninvited guests. Its preparation will require more dark chocolate. This is what will allow you to feel the soft chocolate filling inside the cupcake. The step-by-step recipe includes simple steps:

Mix 100 g of butter and 300 g of bitter dark chocolate, heating in a water bath.
Beat 50 g of sugar, 2 eggs and 3 yolks until a thick foam forms.
Combine the two mixtures in one container, adding 60 g of wheat flour and a pinch of salt.
Pour into molds, trying to fill them only 2/3 full.
Leave to bake in an oven preheated to 200 degrees for 10 minutes.

These cupcakes with soft chocolate inside will look elegant and appetizing with cream decoration or using all kinds of sprinkles.

Recipe for delicate chocolate cupcakes with liquid chocolate inside

Lovers of delicate and light desserts will love cupcakes with liquid chocolate inside. Skillful housewives can add caramel sauce to the chocolate filling. Making such sophisticated sweets takes no more than half an hour:

First, you should prepare the oven, which should warm up well to 200 degrees.
You need 200 g of dark chocolate and it must contain more than 70% cocoa. The tile must be broken and mixed with 200 g of butter, heated over low heat, stirring well so that the mass does not burn.
In another container, beat 2 eggs well with the addition of 1-2 yolks and 110 g of sugar. The egg-sugar mixture should acquire a thick, foamy consistency.
Cooled chocolate with butter and 35 g of well-sifted flour are alternately added to the egg mass. You need to mix until you get a homogeneous mass.
Provide baking tins with paper baskets into which to place the dough. You can additionally place a piece of chocolate and a spoonful of caramel sauce in the middle.
Bake in a preheated oven for no more than 12 minutes. Try not to “overcook” the cupcakes, otherwise the filling will become undesirably thick.

Recipe for chocolate cupcakes with chocolate and banana pieces

The taste of any dessert becomes more intense with the use of all kinds of fruits and berries. Culinary masters conducted many experiments that allowed them to create truly masterpieces. Some recipes for chocolate cupcakes with chocolate and fruits are offered below.

The undisputed championship among fruit cupcakes belongs to cupcakes with banana and chocolate. Its preparation sequence pleases with its simplicity and efficiency:

Mix 150 g of sugar with 130 g of flour, a teaspoon of baking powder, 40 g of cocoa and a pinch of salt. To obtain airiness in the muffins, you should sift the flour several times.
In a separate container, mash the banana with the addition of one egg, 100 ml of milk, 50 g of pre-melted butter and 50 g of crushed chocolate. Add a packet of vanilla sugar to this mixture.
Mix both homogeneous masses together. Place the resulting dough into prepared molds with parchment or paper baskets.
Bake in the oven for 20-25 minutes at 180 degrees.

The duration of heat treatment depends on the size of the cupcakes, so it is worth checking the level of readiness with a toothpick.

Amazing cupcakes with chocolate and cherries

In the summer, cherries, raspberries, and currants will be an unsurpassed addition to chocolate dessert. Amazing cupcakes with chocolate and cherries can be prepared quite simply and quickly by any housewife. To do this, follow these steps in the recipe:

Melt 80 g of dark chocolate while mixing with 45 g of butter. The oil must be fat, at least 82.5% fat.
When the chocolate mixture has cooled, add 1 egg and a glass of milk. Stir everything thoroughly until a homogeneous consistency is obtained.
For dry ingredients, use a different container. Mix 200 g of flour, 100 g of sugar and 2 teaspoons of baking powder.
Mix prepared pitted cherries with potato starch. This will ensure they are evenly placed in the baked goods and prevent them from settling on the bottom.
Combine all mixtures in a bowl and mix thoroughly. Externally, the resulting dough should resemble thick sour cream, small lumps are allowed.
Add cherries to the dough and literally stir a couple of times with a spoon to evenly distribute the berries in it.
Pour the dough into the prepared molds, but not to the brim, since the cupcakes must “grow” during baking. Sprinkle each cupcake with sugar, this will give the finished dessert a special appetizing look.
Baking duration is about 10 minutes at 200 degrees.

As an experiment, you can replace the cherries with strawberries or currants. These sweets will have an alluring aroma and a great summer vacation flavor.

Orange treat: cupcakes with chocolate and orange

Citrus fruit lovers will not remain indifferent to cupcakes with orange and chocolate.

Just one hour - and simple culinary steps will allow you to please your household with an impeccable dessert. The preparation steps include simple “manipulations”:

Beat 3 eggs well with 0.8 cup sugar until foam forms.
Add 5 tablespoons of 20% sour cream and 4 tablespoons of vegetable oil to the resulting foam mixture. Mix everything thoroughly until a homogeneous mass is obtained.
The zest of one large orange must be grated into the dough. Peel the center of the fruit from the white film and cut into slices.
Add 2 cups of flour, 1 teaspoon of baking powder and 100 g of chopped milk chocolate to the dough. The structure of the mixture should resemble thick sour cream.
Fill the baking molds with dough and “drown” the orange slices in it. Bake for 30 minutes at 180 degrees.

Cooled orange cupcakes with chocolate can be decorated with airy butter cream or. This will add a special piquancy to the citrus notes of this delicacy.

Elite sweets: cupcakes with chocolate and mascarpone

Cupcakes surprise with their variety and all sorts of flavor variations. The use of familiar culinary fillings can enhance the unsurpassed taste, shading it with Italian or French “notes”.

The most popular among elite sweets are cupcakes with chocolate and mascarpone. Their preparation requires fairly simple steps:

Mix 150 g dark chocolate with 100 g butter. Stir the ingredients over low heat until they are completely melted.
Add 90 g of sugar and a bag of vanilla sugar to the chocolate mixture.
In a separate bowl, beat 3 eggs into a thick foam, adding 4 tablespoons of 20% sour cream and a pinch of salt. Add the chocolate mixture little by little to the resulting mass, mixing it thoroughly.
Add 250 g of sifted wheat flour and 1 teaspoon of baking powder to the dough. The resulting mixture should be slightly viscous.
Next, prepare the baking dishes by placing paper baskets in them. Fill the containers halfway with dough, add a teaspoon of mascarpone and cover the top again with a small amount of dough mixture. It is worth remembering that the forms cannot be filled to the brim.
Bake for no more than 25 minutes, checking doneness with a toothpick.

Cupcakes with chocolate filling

For a change, cupcakes don't always have to be chocolate. Many recipes are based on creamy dough with cream or chocolate content.

So, to prepare a creamy cupcake with chocolate filling, you need to follow simple recommendations:

The dough is prepared by uniformly mixing the following ingredients: 80 g butter, 1 egg, 100 g 10% fat cream, 100 g sugar, 120 g flour, 1 teaspoon baking powder, packs of vanilla sugar. Place the resulting dough into molds and bake for 20 minutes at 180 degrees.
For the filling, you need to break 50 g of chocolate and heat it together with 50 g of 10% fat cream over low heat. The melted mixture should be completely homogeneous.
Cut small holes in the prepared cupcakes for the filling. On top of the dessert you can decorate with butter cream made from butter, powder and cream cheese.

Just a couple of steps - and an Oscar-worthy masterpiece is ready!

The proposed recipes for delicate chocolate cupcakes with chocolate and other fillings will be the pride of any housewife, who will be able to “conjure up” divine desserts in a matter of minutes.

Read also:

Chocolate Sticks Cookies Recipe
Tangerine slices in chocolate: recipes with photos
Recipe for chocolate cupcakes in molds
Recipe for chocolate balls for decorating a cake

Hello, my young friend! Today we have chocolate cupcakes with mascarpone cream and liquid filling on our agenda.

How is summer going in general? Passing by again?

I'm passing by. But, to be honest, I’m not particularly upset anymore. Lately I have become somewhat indifferent to summer.

She's gotten old, apparently. I began to appreciate coolness, rain and peace. The scorching sun and all the associated consequences began to stress me out.

But what does this have to do with the matter? None.

And our issue is the following...

The history of these cupcakes

A box of these chocolate cupcakes was supposed to go straight to Moscow as a gift to a young lady who was visiting Greece with her parents, her husband’s friends. But at the last moment something went wrong, and I didn’t have time to deliver these cupcakes.

However, as you can guess, the cupcakes were not wasted. Our three nephews and their husband adopted them for their kind souls.

Everyone liked them, so I’ll tell you the recipe.

Why vegetable oil and not butter?

If you look through my section "Muffins and Cupcakes", then you will see that I have a shovelful of recipes for them. But exactly chocolate cupcakes in boiling water and vegetable oil not yet.

What I like vegetable oil dough, although it tastes a little inferior to the one with cream, the thing is that such cupcakes can be safely stored in the refrigerator along with the caps. At the same time, cupcakes that have a cupcake with butter become a little wooden after cooling, as the butter hardens. To keep cupcakes soft, store them at room temperature or remove them from the refrigerator at least 1-2 hours before serving. But if cupcakes with cream are left at room temperature for a long time, the cream may melt and the cap may lose its beautiful shape.

Therefore, cupcakes made with vegetable oil are a win-win option; they do not harden in the refrigerator and remain soft under any conditions.

So now if I cook cupcakes, not muffins, then I try to put vegetable oil, not butter, so that the cupcakes can be easily stored in the refrigerator and not show off.

For the filling we will take the most ordinary chocolate ganache. Well, or not quite ordinary. Okay, we’ll use a very cool ganache for these cupcakes!

And for the cream Let's take our favorite - with mascarpone and add a good handful of good cocoa to it.

However, for cream you have a lot of options to choose from in my article about. They all hold their shape perfectly.

Chocolate Cupcakes Recipe

Makes 14-16 cupcakes

Ingredients for the dough:

flour - 130 gr.
sugar - 210 gr.
cocoa powder - 43 gr.
soda - 1 tsp.
salt - ½ tsp.
egg, large - 1 pc.
kefir - 120 gr.
vegetable oil - 120 gr.
vanilla extract - ¾ tsp. (can be replaced with a packet of vanilla sugar)
boiling water - 120 gr.

Filling ingredients:

heavy cream, 33-35% - 125 gr.
liquid honey - 20 gr.
instant coffee - 1 tsp. (optional)
dark chocolate, 65-70% - 100 gr.
butter - 35 gr.

Ingredients for cream:

cold heavy cream, 33-35% 250 gr.
cold mascarpone cheese - 120 gr.
powdered sugar - 80 gr.
cocoa powder - 1-2 tbsp. (try to your taste and color)
vanilla extract - 1 tsp.

Preparation

Cupcake batter:

Preheat the oven until 150º. Place paper capsules in a muffin tin.
Mix all dry ingredients with a whisk in a deep bowl and set aside.
In a separate bowl, mix the egg, kefir, vegetable oil and vanilla extract.
Pour this mixture into the dry ingredients and stir until smooth.

There is no need to beat anything. Just mix with a whisk.
Then pour in boiling water and stir again until smooth. The dough turns out liquid.
Fill the molds about halfway with dough and bake at 150º for 20 minutes. Check readiness with a skewer.
Please note that the skewer will not come out dry, since the dough in vegetable oil is quite wet. However, the dough should not be raw.
Transfer cupcakes to a wire rack and cool completely.

Filling:

Mix cream, honey and instant coffee in a saucepan and bring to a boil over moderate heat.
Place finely chopped chocolate and butter in a bowl.
Pour the hot cream into the bowl with the chocolate and mix thoroughly with a spatula until a homogeneous, smooth consistency is obtained.
Cover the ganache tightly with cling film and leave to cool at room temperature.
After the ganache and cupcakes have cooled, make holes in the center and fill with filling.

Chocolate cream:

Pour the cream into a mixer bowl and place in the freezer for 15 minutes with a whisk. Additional cooling will help us whip the cream much faster.
Then add mascarpone, powdered sugar, cocoa, vanilla extract to the same bowl and beat first at minimum speed, and then at maximum, until stable peaks form.
Transfer the cream into a pastry bag and cover the cupcakes with a cap.

As I said above, cupcakes can be stored in the refrigerator for up to 3 days. After this, they will not only deteriorate, but, let’s say, they will lose their presentation.

That's all I wanted to say.

See you again, friends!

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Olya Athenskaya

Helping you bake better