Chocolate cupcakes with a liquid center. How to make chocolate cupcakes with liquid filling. Video of making chocolate muffins with liquid filling

Preparing chocolate muffins with liquid filling means decorating and diversifying a regular and holiday table. This dessert is very tasty and easy to prepare. You can bake it in the oven or in a slow cooker. Just read the recipes and follow all the cooking tips.

The liquid chocolate inside successfully complements the taste of the muffins. Thanks to its addition, the dessert becomes much richer and more tender.

Required Ingredients

To bake chocolate muffins with liquid filling, prepare the following ingredients:

200 g milk chocolate;
100 g wheat flour;
150 g butter;
100 g powdered sugar;
four chicken eggs.

Cooking method

Immediately before cooking, preheat the oven to 190 degrees. Prepare muffins according to the given algorithm.

Melt the chocolate in a water bath, for which:

use two pans (preferably enameled) of different diameters;
Pour a small amount of boiling water into a large container;
Immerse the small one in the larger one so that its bottom does not touch the other.

Melt the chocolate, stirring constantly, over low heat. Then add butter and 75 g of powdered sugar. Mix the formed mass thoroughly until small lumps disappear. Then cool it.

In another container, beat four chicken eggs with 25 g of powdered sugar. It is necessary to beat the mixture until the sugar is completely dissolved. In this case, the composition should not be a dense, high foam.

Following steps for the recipe for chocolate muffins with liquid filling:

Combine with egg mixture. Add salt and flour to it, mix thoroughly. The result should be a homogeneous mass without lumps.
Fill the containers with this mixture. But before that, wash them, dry them and grease them with butter.
Fill the molds approximately 75%. This is due to the fact that when baking the dough increases in size.
Place the future delicacy in the oven for about eight minutes.
Carefully remove the muffins from the tins. Sprinkle them a little with powdered sugar. Or you can add grated nuts, coconut or chocolate glaze. Another version of serving would be pieces of ice cream - one or several.

An unusual characteristic and advantage of this test is that it can be stored for some time simply in the refrigerator.

If necessary, let it reach the desired temperature for 10–15 minutes outside the refrigerator. Then place the future dessert in the oven and increase the baking time to 12 minutes.

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Chocolate muffins in a slow cooker

In addition to the classic recipe for muffins with liquid chocolate, we offer one more. Its main difference is that cooking requires a multicooker, not an oven. This recipe has several features that are worth paying attention to.

Products for muffins

Use the following ingredients for preparation:

200 g butter;
four eggs;
250 g granulated sugar;
100 ml milk with fat content 3.2%;
two glasses of wheat flour;
five tbsp. l. cocoa powder.

Cooking process

Melt the butter in a medium sized saucepan. Then add sugar and cocoa powder to it. Stir the mixture and heat it until the sugar crystals are completely dissolved.

Cool the creamy chocolate mixture slightly. Pour some of it into a separate bowl. It is needed to decorate the finished muffins.
Pour the rest of the mixture into a deep and wide bowl. Then add sifted flour and the specified amount of baking powder to it.
Beat eggs, preferably not from the refrigerator. To do this, take either a whisk or a mixer with a special attachment. The result should be a homogeneous mass.
Add eggs and wheat flour into a bowl. Mix the mixture thoroughly.
Add natural vanilla, seedless raisins and dried salted nuts to the dough. These products will wonderfully highlight the taste of chocolate cupcakes. You can also add dried apricots or prunes to the recipe.
Grease the multicooker bowl with oil. Additionally, for reliability, it is advisable to use parchment paper soaked in water.

If you add nuts, chop some of them first. They sprinkle the top of the chocolate dough placed in the multicooker bowl. The cake should be baked in the “Baking” mode for 50 to 65 minutes. If necessary, after turning off the program, the cake can be turned over and the second side can be cooked. To do this, use the “Frying” mode.

Chocolate cupcakes with liquid chocolate inside are usually called fondant. This type of baking is quite simple to prepare, but the most important thing is to “guess” the time it will take for the filling to remain liquid. For each housewife, this time may be slightly different due to the characteristics of the ovens and the selected molds. Chocolate should be of high quality, with a cocoa content of at least 70%.

To prepare chocolate cupcakes with liquid filling, prepare the necessary products from the list.

Place butter and chocolate, broken into pieces, into a ladle or saucepan.

Place the ladle over a steam bath and heat until the chocolate and butter have dissolved. Stir the mixture periodically. Then the mass should be cooled.

Break the eggs into a bowl and add 3 yolks. Add salt and sugar to them.

Beat the mass with a whisk until fluffy foam.

Add the cooled chocolate mixture to the eggs and stir.

Then add the sifted flour and powdered sugar. Leave a little powder for sprinkling.

Mix the chocolate dough with a spatula until smooth.

Place the dough into silicone molds. You can also bake chocolate cupcakes with liquid chocolate inside in ceramic molds, but then they must be greased with butter and sprinkled with cocoa so that you can later turn the cupcake onto a plate. I love baking in silicone molds.

Preheat the oven to 200 degrees and bake the cupcakes for 8-10 minutes. I got two pieces out in 8 minutes, and the rest in 10.

The cake, which had been baked for 8 minutes, was left with liquid filling, and as soon as I touched it with a spoon, the filling immediately began to leak out.

But this cake was baked for 10 minutes. As you can see, the filling remains liquid, but the cake holds its shape perfectly. This is the ideal option for me.

If you don't get a liquid filling the first time, it only means that you need to adapt to your oven and choose the best option. Serve these delicious chocolate cupcakes with a liquid filling with tea or coffee, sprinkled with powdered sugar on top and enjoy!

Bon appetit!

You can please your loved ones with chocolate muffins with liquid filling. This dish is an ideal invention for gourmets with a sweet tooth from different countries. It is usually served with ice cream, as the combination of chocolate that melts in your mouth and light, airy ice cream creates the perfect taste sensation.

This dessert is served on everyday and festive tables, both at home and in world-class gourmet restaurants. Despite this, this dish is prepared quickly and easily.

Who was the first to make muffins with liquid filling?

Chocolate muffins with liquid filling, the recipe for which can be read below, are called cupcakes in Russia, and fondants in France. If you look at the root of the foreign translation, the name literally means “chocolate lava” or “melting chocolate.” These muffins really resemble small volcanoes.

The dessert was invented completely unexpectedly. The American chef of French origin, Jean-Georges Vongerichten, who invented the product from chocolate dough, took the baked goods out of the oven ahead of time. The middle had not yet had time to bake, and the chocolate-shaped batter flowed out. Since then, muffins with liquid filling have become a favorite dessert among many housewives due to their unusual taste and speed of preparation. Today, the recipe is supplemented by professional confectioners and amateur confectioners from Europe, Asia and America.

How to cook

To make muffins with a liquid center, you will need the following ingredients:

chocolate – 200 g;
flour – 100 g;
butter – 150 g;
powdered sugar – 100 g;
chicken egg – 4 pcs.;
salt - a quarter of a teaspoon.

Having prepared all the necessary ingredients and preheated the oven to 190 degrees, you can begin preparing the muffin with liquid filling. To do this, it is recommended to use step-by-step instructions.

Melt the chocolate in a water bath. To do this, you need to take two enamel pans of different sizes. Pour some water into a large container and boil it. Place the smaller pan into the larger one so that one bottom does not touch the other. The process should take place over low heat with constant stirring of the chocolate lying in a small container.
Add butter and 75 grams of powdered sugar to the melted chocolate. Mix the resulting paste thoroughly until the lumps disappear. Then it is recommended to cool it a little.
In another container, beat the eggs with the remaining 25 grams of powdered sugar. You need to beat until the sugar is completely dissolved, but not until a thick, high foam forms.
Combine the chocolate paste with the egg mixture, add salt and flour and stir thoroughly. The result should be a homogeneous substance without lumps.
Fill previously washed, dried and greased molds with the mixture. It should be remembered that the dough increases in size during baking. Therefore, it is recommended to fill the molds approximately three-quarters full.
Place in the oven for 8 minutes.
Carefully remove the muffins from the tins. If cracks have formed on top (don’t be alarmed, this is an absolutely normal process), you should remove the products without tilting them. This will help prevent the chocolate mass from leaking out prematurely from the inside.
Ready-made muffins can be lightly sprinkled with powdered sugar, grated nuts, coconut flakes, or topped with chocolate glaze. The classic serving option would be one or more scoops of ice cream.
The great thing about this dough is that it can be stored in the refrigerator for some time. If there is such a need, you need to let it warm up for 10–15 minutes at room temperature. Then put it in the oven, increasing the baking time to 12 minutes.

Chocolate muffins with liquid filling are quick and easy to make. If you follow the instructions correctly, an excellent result is almost guaranteed. It’s worth trying yourself as a professional pastry chef just once, and this dish will become a permanent and welcome guest on the table.

Five-minute recipe

If unexpected guests promise to be with you in ten minutes or you just want something tasty, you can use the following quick recipe. You don't even have to turn on the oven: a microwave will suffice.

This is a kind of hybrid of a chocolate muffin with liquid filling and a chocolate soufflé. To taste it, you only need to take out your favorite large mug.

Ingredients:

30 g flour;
50 g granulated sugar;
12 g unsweetened cocoa powder;
half a teaspoon of baking powder;
a pinch of salt;
43 g butter (about 3 tablespoons);
45 ml whole milk;
1 small egg;
¼ teaspoon vanilla extract;
28 g of your favorite chocolate for filling;
1 tablespoon water;
berries and ice cream (optional).

Mix flour, sugar, cocoa powder and salt in your chosen bowl using a fork.
Add melted butter and milk.
Beat the egg and pour in the vanilla extract.
Stir everything thoroughly so that there are no unmixed ingredients left at the bottom.
Add chocolate bar slices.
Pour the water directly into the middle of the future muffin. This is one of the secrets to creating a liquid filling.
Without covering the cup with anything, place it in the microwave. You can't overbake the muffin, so you'll have to adjust your technique. Start with 1 minute 15 seconds. The muffin should rise, the edges will be set and the middle will be slightly moist. If it doesn't, give it a few extra seconds in the microwave.
Cool the muffin with liquid filling and serve with ice cream and berries.

Chocolate muffins are a quick and tasty dish that adults and children love. Muffins can be prepared according to the classic recipe, with pieces of chocolate, with liquid filling inside, or with the addition of fruit in the oven.

This article is intended for persons over 18 years of age

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Delicious chocolate muffins

What to cook with

dark chocolate - 120 g;
milk - 50 ml;
butter - 120 g;
sugar - 130 g;
instant coffee - 60 g;
cocoa powder - about 85 g;
eggs - 3 pcs;
baking powder - 1 sachet;
flour - 120 g.

How to make delicious muffins

Turn on the oven, set the temperature to 220 degrees and leave to heat up.
Place a saucepan on the fire (it is advisable to choose one with a thick bottom so as not to burn), put butter, 80 g of dark chocolate in it, add coffee. Mix all ingredients well and bring to a homogeneous consistency. After this, turn off the heat and pour in the warm milk.
Beat the eggs into a deep bowl and start beating, gradually add sugar to them (without ceasing to beat). In a separate container, mix the bulk ingredients of the recipe: flour, baking powder and cocoa. Mix them well and combine with beaten eggs.
Pour the contents of the saucepan into the resulting mixture and mix well again. At the very end, pour out the leftovers. chocolate, having previously broken it into small pieces.
The dough should be like thick sour cream. We put it in prepared forms that are greased with oil, but do not fill them to the very top.
Prepare chocolate muffins 15-17 minutes. You can check if they are baked using a wooden stick by inserting it into the finished product.

Muffins with chocolate chips

Components of the dish

sugar or powdered sugar - 120 g;
premium flour - 250 g;
butter - 120 g;
eggs - 3 pieces;
dark chocolate - 90 g;
dough powder - 1 package;
vanilla sugar - 20 g;
salt - on the tip of the knife.

Recipe

To ensure that your baked goods are fluffy and delicious, it is best prepared not from cold products, so we first remove the necessary ingredients from the refrigerator.
Turn on the oven at 220 degrees. While it is heating up, prepare the baking dishes and grease them with oil.
For preparations dough, take butter and sugar, knead them well (you can use a mixer at low speed). After a few minutes, add eggs one at a time and continue beating.
Next we add vanilla sugar and chocolate pieces. Do not break it very finely so that it does not melt completely.
In a separate bowl, combine the sifted flour, dough powder and a few grains of salt. Pour all this into the liquid ingredients and mix thoroughly.
Place the finished dough (it should not be very thick) into molds, place in a preheated oven and bake for about 20 minutes. You can check readiness with a wooden toothpick by inserting it into the finished product.

Muffins with liquid chocolate inside

What to cook with

dark chocolate (70-90%) - 180 g;
butter - 75 g;
chicken eggs - 2 pcs.;
premium flour - 65 g;
yolks - 2-3 pcs.;
sugar or powdered sugar - 65 g;
salt - on the tip of the knife.

Step by step recipe

Step 1. First, turn on the oven at 220 degrees so that it heats up while we knead the dough.

Step 2. Prepare a water bath (put a saucepan with water on the fire, bring to a boil, place a deep container on top), put chocolate and butter, knead them until you get a liquid consistency without lumps.

Step 3. Beat the eggs into a separate container, add the yolks, previously separated from the whites, and beat them with a whisk until sharp peaks form, gradually add sugar.

Step 4. Remove the chocolate mixture from the water bath and add it to the beaten eggs, knead thoroughly but gently. Add flour, salt, mix everything again.

Step 5. Grease the muffin pans with oil, place the finished dough so that it does not completely fill the pans, and place in the oven for 6-7 minutes. It is important to observe the temperature and cooking time here, otherwise muffins will be completely baked inside and it won’t work liquid filling inside.

White chocolate muffins

Ingredients for White Chocolate Muffins

wheat flour - 260 g;
eggs - 3 pieces;
cocoa powder – 30 g;
baking powder for dough - 20 g;
butter - 100 g;
sugar or powdered sugar - 100 g;
white chocolate - 90 g;
sour cream - 250 g;
salt - a pinch.

Step by step recipe

Prepare the oven - turn it on at 220 degrees to heat it up and muffins turned out lush and delicious.
Beat the eggs one at a time into a deep bowl, add sour cream, soft butter, and knead. Gradually add sugar, stirring continuously until it is completely dissolved.
Next you need to break the chocolate into several parts. We try not to chop it too much so that it doesn’t melt during cooking.
Mix the bulk ingredients in a separate container muffins with white chocolate inside: wheat flour, baking powder, a few grains of salt. Add chopped chocolate here and mix.
In one bowl, combine the ingredients in both bowls and mix well. Dough for muffins with chocolate pieces inside ready.
Place the dough in the prepared and greased pans, but do not fill to the top, because the desserts will begin to rise during baking and lose their shape.
Cooking time delicious sweet dishes - 20-25 minutes. We check with a toothpick whether they are baked inside, remove them from the molds, decorate with melted chocolate, cream, powdered sugar or jam and serve.

Chocolate muffins in a slow cooker

Ingredients

chicken egg - 3 pcs;
sugar - 120 g;
cocoa powder - 25 g;
wheat flour - 65 g;
vanilla sugar - 20 g;
salt - a few grains.

How to cook muffins in a slow cooker

First we need to carefully separate the yolks from the whites. It is best for the eggs to be chilled so they beat better. Add salt to the eggs, turn on the mixer and begin to beat them, gradually adding sugar.
After adding all the sugar, you need to start whisking the ingredients more intensively until the sugar is completely dissolved and a dense and thick foam forms.
Set aside the whipped whites and begin sifting the flour and cocoa. This procedure will saturate them with oxygen and make the dough fluffy.
Combine the protein mass with the bulk ingredients, knead everything together with gentle movements, add vanilla sugar.
Grease silicone or paper molds with oil, distribute the dough over them, but do not fill them to the very top so that the dough can rise.
Turn on in a slow cooker“Baking” mode for 35 minutes, place our molds and close the lid. After the signal multicookers try with a match chocolate muffins ready and serve.

Chocolate muffins with curd filling inside

Components

premium wheat flour - 240 g;
dark dark chocolate - 90 g;
chicken eggs - 3 pcs.;
low-fat cottage cheese - 250 g;
softened butter - 125 g;
sugar or powdered sugar - 185 g;
cocoa powder - 50 g;
dough powder - 40 g;
milk - 1 glass;
vanilla sugar or vanillin - 1 package.

How to make chocolate muffins with curd filling inside

For a tasty center, mix cottage cheese, 60 g of sugar or powder and one yolk in a deep container (you must first separate the yolk from the white). Add vanilla sugar and mix thoroughly.
For the chocolate dough, take the remaining whites and beat the eggs with a mixer, first at low speed, adding sugar little by little and increasing the speed of the whisk.
Melt the chocolate in a steam bath, add milk and butter. Mix all this well so that the mass is free of lumps, and pour into the egg mixture.
In another bowl, mix the sifted flour, cocoa and baking powder, carefully add the dry mixture into our dough.
We prepare the molds for the dough, grease them with oil, put the dough a third of the size of the mold, roll a small ball from the cottage cheese and place it on the dough, put a little more dough on top to cover the filling.
Place in a preheated oven (optimal temperature 180 degrees) to bake. chocolate muffins with curd filling inside. The average baking time is 20 minutes.
Let the baked desserts cool a little and serve the delicious pastries to the table.

Lava Cake (“chocolate lava” or “lava cake”), “chocolate fondant” (volcano, flan), “melting chocolate” - these are all names of the same dessert, which is essentially muffins with liquid chocolate.

The history of the origin of this delicious dish is too curious: due to an unfortunate mistake, the French pastry chef took the baked goods out of the oven ahead of time, the core of the muffins was not baked, and flowed out of the muffins like lava.

It is in the unbaked core that the main secret of this delicacy lies.

Contrary to the master’s fears, the public enthusiastically accepted the new version of the usual dessert. After a while, the recipe for chocolate muffins with liquid filling left France and became widespread throughout the world. You should also learn how to cook this restaurant dish at home in the classic way.

Ingredients

The new muffins contain a large percentage of products that can be eaten raw (chocolate, butter, sugar, eggs). A small amount of flour does not affect the taste of the filling. The recipe does not include baking powder; the structure of the baked goods is provided by beaten eggs.

You need to choose your chocolate bar with special care. Dairy won't do. Only the fondant gives a bright bitter taste. It is advisable to use a high-quality product with a high cocoa content (70-80%). Milk chocolate will make the cupcakes too sweet and will not make them look so appetizing.

So, to prepare chocolate muffins with a liquid center you will need the following products:

Ingredients

Servings: – + 4

Black chocolate 100 g.
Butter 70
Granulated sugar (or powdered sugar) 60
Chicken egg (selected) 2 pcs.
Premium wheat flour 50 g.
Salt 1 pinch.
powdered sugar (for decoration)

Per serving

Calories: 430 kcal

Proteins: 6.8 g

Fats: 30.2 g

Carbohydrates: 32.2 g

40 min. Seal

Prepare all the ingredients of the dish. They shouldn't be cold. Let the eggs, butter and chocolate reach room temperature. Remove them from the refrigerator in advance.

Break the chocolate bar into pieces the size of half a window. Place in a convenient container that can be placed in a water bath or in the microwave. Add cubes of soft butter to the crushed chocolate. Melt the ingredients carefully in a water bath or in the microwave. Don't overheat! Stir the mixture regularly during heating. You should get a liquid chocolate mass. If this does not happen, it means that either the chocolate is of the wrong quality, or you have overheated the mixture. If the mixture turns out to be very hot, it needs to be cooled. Otherwise the eggs may curl.

Break the eggs into a container suitable for beating. Add granulated sugar (or powdered sugar). Add some salt.

Stir the egg mixture until the sugar dissolves. Beat lightly with a hand whisk or fork (you can use a mixer on low speed). Thick foam is not needed - it will give the dough airiness and the baked goods a rigid structure, but you need a mixture with high fluidity.

Pour the cooled chocolate mixture into the sweet egg mixture. Stir.

Sift flour into a container with liquid ingredients. Mix quickly with light movements until smooth. No need to knead for a long time! If the gluten in the flour has time to swell, the muffins will be too dense. The effect of flowing lava cannot be achieved. There is no need to put in the exact amount of flour. The consistency of the mass will be similar to liquid sour cream.

Prepare the molds. To prepare fondant, it is better to use silicone or ceramic molds. The latter need to be greased with oil and sprinkled with cocoa powder. Pour the dough into the molds, just short of the edges.

Bake the muffins in a hot oven at 180-200 degrees for approximately 7-12 minutes (depending on the characteristics of your oven). The cupcakes should be taken out when they have risen well and their centers have sunk. It is important not to overdo it!

To prevent a “lava eruption” from occurring prematurely, you need to take the cupcakes out of the molds very carefully. Carefully invert the ramekins over a plate. The muffins will end up on the platter.

Chocolate cupcakes with liquid filling are ready! Sprinkle the pastries with powdered sugar and serve.

From the specified amount of products in 30-40 minutes you will get 4-6 servings of delicious pastries.

To enhance the chocolate taste, experienced confectioners advise adding 1-2 tablespoons of cocoa powder to the dough, which can be mixed with flour or poured directly into the liquid ingredients.
An interesting fondant is obtained by adding a cup of Espresso coffee to the dough. Pour the drink into the melted chocolate and stir the mixture. These liquid chocolate muffins are not intended for children, but many adults will appreciate this confectionery ambience.
You can diversify the taste of fondant by adding cognac or liqueur. For the specified amount of food, 30 g of alcoholic drink will be enough. This advice only applies to baking for adults.

If you want to surprise your friends with an original recipe, but don’t know exactly when they will arrive, you can prepare the dough in advance.

The mass, poured into disposable foil molds greased with butter and cocoa, needs to be frozen, and then the muffins should be baked in the presence of guests.

This dough tolerates freezing perfectly, but it makes no sense to store it in a regular refrigerator even for 1 hour.

Chocolate muffins with liquid filling should be served hot. It is recommended to add a scoop of ice cream for each serving. The stunning contrast of color, temperature, and taste of the elements of this dessert is intended for true gourmets with a sweet tooth.