Chocolate cupcakes on milk chocolate. Super chocolate cupcakes with coffee cream. Chocolate cupcakes with chocolate ganache cap

How to make chocolate cupcakes with filling recipes - a complete description of the preparation so that the dish turns out to be very tasty and original.

I have long wanted to study at pastry courses. Although, like, why? All information is on the internet, but 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 wait for a series of delicious pastry master classes. The study began with cupcakes. The recipe is not complicated, but with great variations.

What are cupcakes? These are small biscuit dough muffins with a filling inside and a creamy cap on top.

Based on the classic dough recipe, we were immediately shown how to make both the chocolate and lemon versions. They gave two versions of the cream and three Kurdish recipes. For those who don't know, Kurd is a filling made from berry juice.

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 tablespoons
Vanilla sugar - 1 tsp

How to cook:

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

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

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

Pour in warm milk. This must be done to keep the finished muffins soft and fluffy. If this is not done, the cupcakes will be dry. Instead of milk, you can use cream or kefir
Mix lightly with a spatula and finally punch with a mixer. We get a tender and soft dough. This is the classic basis. On its basis, we also prepared chocolate and lemon dough.

We put it in molds. There are two ways. Can be filled in 2/3 of the form or ¾. In the latter case, the biscuit cap rises too far above the capsule.
It is better to lay out with the help of two spoons. The dough is thick and drips off the spoon very lazily, so he needs help. With the help of the second spoon, we will do it.

We placed the cups on a baking sheet, heated the oven to 180 degrees and send the muffins to bake for 20-25 minutes. We check for a skewer no earlier than 20 minutes.
While the muffins are baking, let's prepare a Kurd for the berry juice filling. You can take absolutely any berries - cherries, currants, cranberries. I have lingonberries. Back in the fall, I punched it with a blender, put it in portioned containers and froze it.

For a Kurd:

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

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

Mix berry mass, sugar and eggs in a saucepan

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

We put the ladle on low heat and stir continuously with a spoon so that the mass does not curl up. When the Kurd 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 we filter from different lumps and berry skins and add 1 or 2 tbsp. tablespoons of oil. The 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 Kurd has cooled down, it will be twice as thick. We send to cool down in the refrigerator.

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

For cream cheese:

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

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

We mix the softened butter with a spatula with powder so that it does not scatter throughout the kitchen, and only then we break it with a mixer

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

Assembly

In order to make a recess for the filling, there is a special device. But if you do not have it (like me), then you can easily get by with improvised means.
Using an ordinary knife, cut a cone-shaped depression in the middle to half of the cake

Putting the filling inside

Fill a disposable bag with cheese cream. We take the nozzle a closed or open star, a rose, a diameter of 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 swim. Since it is very thick, it is difficult to plant it in a cold state, and flowers from it are obtained with torn edges.

See the video at the end of the article for how to put off the hats.

Chocolate cupcakes with chocolate ganache cap

Lately I really like chocolate desserts. For example, chocolate cakes, which I already wrote about earlier.

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

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 do not recommend taking a lower percentage, you will not come to the desired result.
In a saucepan, heat the cream, practically bring to a boil, but do not boil
Pour the pre-crumbled chocolate with hot cream for a few minutes until the chocolate dissolves
Stir until smooth and put in the cold for a few minutes to set.

Chocolate ganache for caps:

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

Preparation:

Pour the cream into a bowl with a thick bottom and bring to a boil. In no case, we do not boil, only single bubbles appeared - turn off
It is better to take confectionery chocolate (it is in drops). If not, then break into pieces dark or milky. White chocolate absolutely not suitable for this cream
And pour in cream, help dissolve, stirring with a spatula
We cover the container with cling film in the joint. This is required so that the surface is not covered with a film.
Let it cool a little on the table, and then put it in the refrigerator for a couple of hours

Ideally, the ganache is best done the day before and left to spend the night in the refrigerator.

Beat the ganache at low rpm. It is important. It can take a long time, but if you increase the speed, the cream may curl up and you have to start all over again.
The last step is to remove the center, lay the filling, deposit the cream cap and decorate.

Mini muffins in paper tins with banana filling

If you have guests on your doorstep and you don't know what to treat them, here's a quick version of banana-filled muffins.

Products:

Flour - 200 g
Milk - 150 g
Sugar - 150 g
Eggs - 2 pcs.
Butter - 100 g
Baking powder - 10 g
A pinch of salt
Banana - 2 pcs.

Preparation:

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

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

Cut bananas into slices about 0.7 mm thick

Put the silicone or paper molds on a baking sheet and pour the dough into them with a spoon. Put a slice of banana on top and press it into the mass. Bake in a preheated oven 180C for 25-30 minutes

The pastry rose. Cool and decorate with cream.

Delicious muffins with mascarpone cheese cream in the oven

Some people find the cream cheese to be 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
Sugar with vanilla - 80 g
Soda - ¼ tsp

Preparation:

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

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

Add cream cheese to the mass and punch again with a mixer
Sift flour into a bowl and finally knead the dough

We lay out on molds using a disposable bag. Can be spread with a spoon two thirds of the height of the capsule

We send it to the oven (preheated) at 180C for 20 minutes. Cupcakes must go up

While they are cooling, prepare the cream:

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

Mascarpone cheese and cream should be well chilled. Beat the powder with Mascarpone for a minute.

Pour in the cream in portions and continue to beat until a dense consistency is obtained. At this point, dye can be added if desired.

We put the cream in a pastry bag with a rose attachment and decorate the top of the dessert with a beautiful hat.

Vanilla Cupcakes with Lime Kurd and Meringue by 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.

It will be needed 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 sounds, mixing must be done thoroughly with a whisk, the quality of the final product depends on it.
Soften the butter until it is melted and combine in a separate bowl with sugar. Beat well
Add eggs one at a time, remembering to mix thoroughly each time
Take sour cream (10% fat) and stir in the mixture. It will give the biscuit lightness and airiness. Add to it 1-2 tablespoons of lemon juice and lemon zest

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

The final step will be mixing the flour with baking powder. Do it in several approaches and stir thoroughly each time.
We put it in molds and bake in an oven 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 muffins are cooling, prepare the lemon curd.

For the lemon Kurd you will need:

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

Preparing the cupcake filling:

Combine juice, sugar and eggs in a saucepan and put on low heat. The mass must be continuously mixed. Otherwise, the protein may curl and burn, and then you have to start all over again.
The mass should thicken, and after the appearance of single bubbles, remove from heat

Strain the lumps and add the butter. See for yourself by the quantity. If you see that the mass is not thick enough, add more oil. But keep in mind that when it cools, the Kurd almost doubles in thickness.

Put the cooled Kurdish stuffing inside the cake, and fill it with cream on top

Meringue cream:

Proteins - 2 pcs.
Sugar - 150 g
Water - 2 tablespoons
Lemon juice - ½ tsp
Corn syrup - 3 tablespoons

This cream holds its shape perfectly, suitable for decorating cakes and small pastries. If you leave the cupcakes with a meringue cap outdoors, the edges will become frayed - it is convenient to transport them in this form. If stored in a sealed container, the cap will remain soft and snow-white.

Separate the whites from the yolks. From proteins, if desired, you can make meringues.
We need a construction for a water bath. In the top saucepan, combine proteins, 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, we increase the speed at the mixer to the 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. Put in a pastry bag and decorate the vanilla cupcakes with a fluffy hat.

How to make juicy red velvet yogurt cupcakes 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 color. Stir thoroughly. The mass turns out to be a deep red color
Heat the kefir a little and add soda to it, stir
Sift flour together with baking powder and cocoa powder
When the soda goes out, pour vegetable oil and mix
Pour the kefir mixture into the bowl to the eggs, and then portionwise the flour mixture. Kneading smooth dough
We fill paper capsules by two thirds and send them to bake in a 180C oven for 20-25 minutes. They should rise well, check for a dry skewer
For the filling, take out the inside of the cake. This can be done with a plunger - a special device, with a knife, or drive the nozzle inward with the back side and pull it out. A recess is formed, which we fill with the filling.
We make a hat from any cream, decorate with a sprinkle of red sugar or biscuit crumbs.

Video on how to make caps on cupcakes

When making a hat, difficulties may arise, but how to do it? Which attachment 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 a meringue cream from 100 g of protein and 100 g of sugar and practice putting out beautiful hats with various attachments. This cream is inexpensive and lightweight - perfect for training.

How to decorate cupcakes beautifully

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

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

Rules for making perfect cupcakes

There are a number of rules you need to know to get the perfect cupcakes. Let's take a look at them:

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

I have shared with you the recipes for cupcakes, I really hope that you will try to prepare this delicious and delicate dessert. We'll be making a new dessert next week. Which? Subscribe to updates and stay updated on the news on our blog.

Preparing chocolate cupcakes for the future (we often call them cupcakes) is a thankless task. This delicious dessert disappears from the table almost instantly.

Classic recipe

There are already plenty of recipes for such a dessert. But traditional chocolate muffins from the Basic Food List are still loved by many.

You will need:

flour and granulated sugar - take 150 g of one and the second;
eggs - 2 pieces;
butter (taken out of the refrigerator ahead of time and heated to room temperature) - 70 g;
chocolate (dark needed) - at least 100 g;
baking powder for dough and soda - ½ teaspoon of each component;
milk - not less than 200 ml;
vanilla extract - a teaspoon;
salt.

Pour all bulk products (with the exception of vanilla) into one bowl, sift, mix gently.

We transform granulated sugar and soft cow butter into a fluffy light mass with a mixer. Add eggs (only yolks), chocolate (melted before that in a water bath) to the butter-sugar mixture. We mix the products until a homogeneous beautiful substance comes out.

Pour ½ flour mixture into it and pour in half of the milk norm. We mix again. We wait half a minute and enter the rest. We interfere again. Add the egg whites to the almost finished dough, after slightly beating them with a wooden spatula. We do this carefully so that the dough does not lose air. It turns out to be moderately liquid.

It remains to grease the molds with oil and fill them with dough. By 2/3, because the heat will cause the dough to "grow". In an oven heated to 175 ° C for about 20 minutes, and the cupcakes can be decorated and tasted.

With liquid chocolate filling

Such a treat resembles small tender lumps of joy.

Cupcakes are made from:

eggs - 3 pieces;
natural cow oil - 100 g;
chocolate (ideally black) - not less than 200 g;
granulated sugar - 50 g is enough;
flour - 60 g;
salt - ¼ teaspoon.

The oil does not need to be taken out of the refrigerator beforehand. Anyway, he (cut into pieces) is waiting for a water bath along with broken chocolate. When the components "float", mix the chocolate-butter mass so that a beautiful uniform shade comes out, and let it cool.

We turn on the mixer and process the eggs with granulated sugar until we achieve foam. And already into it, carefully, so as not to "blow off", we introduce the resulting mixtures. And also add salt and flour. We get the dough.

Pour it into oiled molds and put it in an oven heated to 200 ° C. Cupcakes with chocolate filling must stay there no longer than 10 minutes.

Cooking with kefir

If you include kefir in the list of products, then the cupcakes will turn out the way they like in England, especially lush and soft.

What do you need for baking?

Natural cow oil (soft) - 100 g;
granulated sugar - 0.75 cups;
eggs - 2 pieces;
kefir - not less than ½ glass;
flour - one and a half glasses;
chocolate (black is more suitable) - 50 g;
cocoa powder - 3 tablespoons is enough;
soda - ½ teaspoon;
salt - a pinch.

Beat butter with sugar. We spare our hands and use a mixer.

Without turning off the device, add eggs to the butter-sugar mixture, one at a time. They are followed by kefir and soda powder. We knead all this, but now we use a spoon.

We distribute it in the molds and put it in an oven heated to 180 ° C. When, after checking (piercing the central cake), the wooden skewer remains dry, remove the dessert.

You can fill in small forms with dough, or place it in one large one. In the first case, the delicacy will be baked faster.

Andy Chef's Chocolate Cupcakes

There is one incredible recipe with a biscuit texture and banana flavor. It is easy and quick to cook with it. And it turns out very tasty. However, cupcakes cannot be different. Let's try?

Pour cocoa powder, flour, baking soda and granulated sugar in a bunch into one bowl and sift. Then we mix all this.

Melt the natural butter. Cut the banana into thin circles. We add these products to the free-flowing mixture. By the way, the use of vegetable oil (odorless) is also permissible. But with the cow component it does better.

Eggs go there too. And then the mixer comes into play, turning the ingredients into a thick, homogeneous dough, in which the banana is not visible.

There are two ways to prepare bakeware:

cover with parchment;
grease with any oil and sprinkle with flour.

The oven needs a temperature of 160 ° C. We will check the readiness of Andy Chef's chocolate cupcakes with wooden skewers.

Let the baked goods cool slightly, wrap them together with the molds with cling film and leave in this form for 24 hours.

Recipe from Julia Smol

In order not to be mistaken, we will use a 250 ml measuring cup.

So, you will need:

cocoa powder - ½ cup;
flour - take one and a half glasses (without the "hat");
milk and granulated sugar - enough for ¾ glasses of the first and second;
eggs - at least 3, large;
baking powder - not less than a teaspoon;
vegetable oil (refined) - ¼ glass;
salt - a small pinch is enough.

Mix cocoa powder with ½ cup flour. Sift the dry mixture into a bowl. Then we pass the rest of the flour through a sieve in the company with a baking powder. It remains to mix all the free-flowing components. To get it right, let's do it with a whisk.

In another container, we get a light foam from eggs, sugar and salt. We use a mixer: the taste and tenderness of the products depend on how well the eggs are beaten.

Pour milk into a glass, add vegetable oil to the top. We send the butter and milk liquid to the bulk "company", it also contains the sugar and egg mass.

The last step is one more stirring. Better to make it with a whisk. But it is also possible with a mixer turned on at the lowest power. Anyway manipulation should not last more than 30 seconds so that the dough does not lose its airiness.

Bake in the oven (at 180 ° C), you can do it in a slow cooker. 30-40 minutes will be enough.

With chocolate chips

Margarine is included in the list of ingredients. With it, the chocolate chip cupcake dough rises and bakes better than with butter.

For dessert you will need:

margarine - 150 g;
granulated sugar - 100 g;
cognac - not less than a tablespoon;
vanilla - 10 g;
flour - 200 g is enough;
chocolate, of course, black - 100 g;
eggs - a couple of pieces;
baking powder.

Beat the margarine with granulated sugar using a mixer. Pour brandy into the sugar-margarine mass. You need to beat again.

Then it is the turn of the eggs. Drive them into the cognac mixture until the sugar is completely dissolved. Sift flour and baking powder into the resulting mass and do not turn off the mixer, turning it to low speed. You should make a dough.

Carefully, with a spoon, we mix in the crumb obtained from chocolate into it.

You can send the dough to the tins, filling them 2/3 full.

After heating the oven to 180 C, bake the dessert for 20 to 25 minutes. If you wish, decorate the top with melted chocolate.

With cherry filling

Chocolate combined with cherries - everyone will be happy with such a duet, and for children such a yummy will be a real gift.

What do you need?

Chocolate (whipped, black) - take 350 g;
cocoa powder - 40 g;
coffee (strong, hot and black) - at least 180 ml;
butter, not cold - not less than 60 g;
granulated sugar - 190 g;
eggs - a couple of pieces;
flour - a little less than 100 g;
baking powder for dough - ½ teaspoon;
salt - a pinch;
fatter cream - 250 g;
pitted cherries (frozen or in their own juice) - 150 g, including juice;
starch, lemon juice - ½ tablespoon of one and the other;
gelatin - ½ teaspoon.

On the eve, prepare a cream of cream and chocolate. Add slightly heated cream to the melted chocolate (2/3 of the norm). Mix with a whisk until you get a homogeneous chocolate-creamy mass of a pleasant shade. It should stand in the refrigerator for at least 8 hours.

You also need to take care of the cherry filling in advance. Cook cherries, starch, lemon juice and sugar over low heat. When all this thickens, and the sugar disappears from view, you can remove it from the stove. Then add the swollen to cold water gelatin. As soon as it completely melts and the mixture cools down, we send it to the refrigerator.

For the chocolate cupcake batter, melt the remaining chocolate in hot coffee and dissolve the cocoa powder. We combine bulk products in a separate container. We exclude granulated sugar - we grind it in another dish together with butter, using a mixer. We break eggs one by one into a sugar-egg mass without turning off the device.

Now you need to send coffee-chocolate liquid and flour there and knead the dough.

We fill them almost to the top with deep molds (those in which muffins are baked are suitable). We remove for 15 minutes in an oven roasted up to 180 ° C. Cover the finished muffins while still hot with the cherry filling and then with the creamy chocolate cream.

Chocolate dough with cheese cream

For such a dessert, a recipe for any chocolate dough is suitable. For example, described in the previous recipe. And instead of cherries and cream, you can pour the Cheese cream over the cupcakes.

Let's prepare it from:

cream, at least 33% fat - half a liter;
cottage cheese - 300 g;
powdered sugar - 100 g;
chocolate, as usual, black - 200 g.

It is important to follow the instructions with accuracy, literally to the gram. Only in this case the cream will turn out to be a real "Cheese" - not too cloying and keeping its shape well.

Remove the cream that has stood in the refrigerator for 8 hours. Pour 50 grams of cream into a separate bowl. Beat them with a mixer, first at medium, then at maximum speed. The process should last at least 8 minutes.

Without switching off the device, add powdered sugar. Then add cottage cheese to the creamy-sugar mixture and mix again.

Boil the rest of the cream and pour over the chocolate. To make the melting process go faster, you can chop the sweetness with a knife or break it with your hands.

We send the melted chocolate into the whipped creamy curd mass and turn on the mixer for the last time.

Pancakes with milk fluffy without yeast recipe

Ingredients for making chocolate-banana-filled chocolate cupcakes in the photo:

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

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Add eggs to dry ingredients and knead.
Then add milk, mix again.
The last is to add melted butter. Knead the dough until a homogeneous mass without lumps is obtained.
Fill silicone molds covered with paper capsules with dough, fill ¾ of the volume. We 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 cutting, remove the middle from the cupcakes.
If you don't have punching, just cut out the middle with a knife.
Fill the middle with chocolate ganache and banana slices.
Preparing the cream for the 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 put them on wooden skewers or toothpicks.

Hello my young friend! On our agenda today are chocolate cupcakes with mascarpone cream and liquid filling.

How, in general, does summer go? By again?

I have here by. But, to be honest, I'm not particularly upset anymore. Recently, I have become somehow indifferent to summer.

I guess I’m getting old. I began to appreciate the coolness, rain and peace. The scorching sun and all the associated consequences began to strain.

Although what does this have to do with the case? None.

And our case is as follows ...

The history of these cupcakes

The box with 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 did not have time to deliver these cupcakes.

However, as you might guess, the cupcakes didn't go to waste. For their sweet soul, three of our nephews, together with my husband, registered them.

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

Why vegetable oil, not butter

If you look through my heading " Muffins and cupcakes", You will see that I have at least rowing the recipes of these with a shovel. But that's exactly the chocolate cupcakes in boiling water and vegetable oil not yet.

What i like dough in vegetable oil, although it tastes slightly inferior to that on creamy, it is because such cupcakes can be safely stored in the refrigerator along with the caps. At the same time, cupcakes, which have a cake with butter, become a little wooden after cooling, as the butter hardens. To keep the cupcakes soft, they must be kept at room temperature or removed at least 1-2 hours before serving from the refrigerator. But if the cupcakes with cream are left at room temperature for a long time, then the cream may melt, and the cap may lose its excellent shape.

Therefore, vegetable oil cupcakes are a safe bet, they do not harden in the refrigerator and remain soft under any conditions.

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

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

And for the cream take your favorite - with mascarpone and add a good handful of good cocoa to it.

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

Chocolate cupcake recipe

For 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 bag of vanilla sugar)
boiling water - 120 gr.

Ingredients for the filling:

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 the cream:

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

Preparation

Cupcake dough:

Preheat the oven to 150º... Put paper capsules in the muffin mold.
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 dry ingredients and stir until smooth.
You don't need to whip anything. Just stir with a whisk.
Then pour in boiling water and mix again until smooth. The dough is liquid.
Fill the molds about half with the dough and bake at 150º for 20 minutes. We check the readiness with a skewer.
Please note that the skewer will not come out dry, since the dough in vegetable oil is moist enough. However, the dough should not be soggy.
Place the cupcakes on the wire rack and cool completely.

Filling:

In a saucepan, combine the cream, honey and instant coffee and bring to a boil over moderate heat.
Put chopped chocolate and butter in a bowl.
Pour hot cream into a bowl of chocolate and mix thoroughly with a spatula until a smooth, uniform consistency is obtained.
Cover the ganache with cling film and leave to cool at room temperature.
After the ganache and cupcakes have cooled down, make holes in the middle and fill them with the filling.

Chocolate cream:

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

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

That's all.

Until next time, friends!

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Olya Afinskaya

Helping to bake better

How to cook the most delicious recipe chocolate cupcakes - a complete description of the preparation so that the dish turns out to be very tasty and original.

Preparing chocolate cupcakes for the future (we often call them cupcakes) is a thankless task. This delicious dessert disappears from the table almost instantly.

You will need:

flour and granulated sugar - take 150 g of one and the second;
eggs - 2 pieces;
butter (taken out of the refrigerator ahead of time and heated to room temperature) - 70 g;
chocolate (dark needed) - at least 100 g;
baking powder for dough and soda - ½ teaspoon of each component;
milk - not less than 200 ml;
vanilla extract - a teaspoon;
salt.

Pour all bulk products (with the exception of vanilla) into one bowl, sift, mix gently.

With liquid chocolate filling

Such a treat resembles small tender lumps of joy.

Cupcakes are made from:

eggs - 3 pieces;
natural cow oil - 100 g;
chocolate (ideally black) - not less than 200 g;
granulated sugar - 50 g is enough;
flour - 60 g;
salt - ¼ teaspoon.

Pour it into oiled molds and put it in an oven heated to 200 ° C. Chocolate-filled cupcakes should stay in there no longer than 10 minutes.

Cooking with kefir

If you include kefir in the list of products, then the cupcakes will turn out the way they like in England, especially lush and soft.

What do you need for baking?

Natural cow oil (soft) - 100 g;
granulated sugar - 0.75 cups;
eggs - 2 pieces;
kefir - not less than ½ glass;
flour - one and a half glasses;
chocolate (black is more suitable) - 50 g;
cocoa powder - 3 tablespoons is enough;
soda - ½ teaspoon;
salt - a pinch.

Beat butter with sugar. We spare our hands and use a mixer.

Without turning off the device, add eggs to the butter-sugar mixture, one at a time. They are followed by kefir and soda powder. We knead all this, but now we use a spoon.

We distribute it in the molds and put it in an oven heated to 180 ° C. When, after checking (piercing the central cake), the wooden skewer remains dry, remove the dessert.

You can fill in small forms with dough, or place it in one large one. In the first case, the delicacy will be baked faster.

Andy Chef's Chocolate Cupcakes

There is one incredible recipe with a biscuit texture and banana flavor. It is easy and quick to cook with it. And it turns out very tasty. However, cupcakes cannot be different. Let's try?

Pour cocoa powder, flour, baking soda and granulated sugar in a bunch into one bowl and sift. Then we mix all this.

Eggs go there too. And then the mixer comes into play, turning the ingredients into a thick, homogeneous dough, in which the banana is not visible.

There are two ways to prepare bakeware:

cover with parchment;
grease with any oil and sprinkle with flour.

The oven needs a temperature of 160 ° C. We will check the readiness of Andy Chef's chocolate cupcakes with wooden skewers.

Let the baked goods cool slightly, wrap them together with the molds with cling film and leave in this form for 24 hours.

Recipe from Julia Smol

In order not to be mistaken, we will use a 250 ml measuring cup.

So, you will need:

cocoa powder - ½ cup;
flour - take one and a half glasses (without the "hat");
milk and granulated sugar - enough for ¾ glasses of the first and second;
eggs - at least 3, large;
baking powder - not less than a teaspoon;
vegetable oil (refined) - ¼ glass;
salt - a small pinch is enough.

In another container, we get a light foam from eggs, sugar and salt. We use a mixer: the taste and tenderness of the products depend on how well the eggs are beaten.

Pour milk into a glass, add vegetable oil to the top. We send the butter and milk liquid to the bulk "company", it also contains the sugar and egg mass.

Bake in the oven (at 180 ° C), you can do it in a slow cooker. 30-40 minutes will be enough.

With chocolate chips

Margarine is included in the list of ingredients. With it, the chocolate chip cupcake dough rises and bakes better than with butter.

For dessert you will need:

margarine - 150 g;
granulated sugar - 100 g;
cognac - not less than a tablespoon;
vanilla - 10 g;
flour - 200 g is enough;
chocolate, of course, black - 100 g;
eggs - a couple of pieces;
baking powder.

Beat the margarine with granulated sugar using a mixer. Pour brandy into the sugar-margarine mass. You need to beat again.

Carefully, with a spoon, we mix in the crumb obtained from chocolate into it.

You can send the dough to the tins, filling them 2/3 full.

After heating the oven to 180 C, bake the dessert for 20 to 25 minutes. If you wish, decorate the top with melted chocolate.

With cherry filling

Chocolate combined with cherries - everyone will be happy with such a duet, and for children such a yummy will be a real gift.

What do you need?

Chocolate (whipped, black) - take 350 g;
cocoa powder - 40 g;
coffee (strong, hot and black) - at least 180 ml;
butter, not cold - not less than 60 g;
granulated sugar - 190 g;
eggs - a couple of pieces;
flour - a little less than 100 g;
baking powder for dough - ½ teaspoon;
salt - a pinch;
fatter cream - 250 g;
pitted cherries (frozen or in their own juice) - 150 g, including juice;
starch, lemon juice - ½ tablespoon of one and the other;
gelatin - ½ teaspoon.

You also need to take care of the cherry filling in advance. Cook cherries, starch, lemon juice and sugar over low heat. When all this thickens, and the sugar disappears from view, you can remove it from the stove. Then add gelatin swollen in cold water. As soon as it completely melts and the mixture cools down, we send it to the refrigerator.

Now you need to send coffee-chocolate liquid and flour there and knead the dough.

Chocolate dough with cheese cream

For such a dessert, a recipe for any chocolate dough is suitable. For example, described in the previous recipe. And instead of cherries and cream, you can pour the Cheese cream over the cupcakes.

Let's prepare it from:

cream, at least 33% fat - half a liter;
cottage cheese - 300 g;
powdered sugar - 100 g;
chocolate, as usual, black - 200 g.

It is important to follow the instructions with accuracy, literally to the gram. Only in this case the cream will turn out to be a real "Cheese" - not too cloying and keeping its shape well.

Without switching off the device, add powdered sugar. Then add cottage cheese to the creamy-sugar mixture and mix again.

Boil the rest of the cream and pour over the chocolate. To make the melting process go faster, you can chop the sweetness with a knife or break it with your hands.

We send the melted chocolate into the whipped creamy curd mass and turn on the mixer for the last time.

100 g dark chocolate

70 gr. drain. oil room pace

150 g Sahara

150 g flour

0.5 tsp soda

0.5 tsp baking powder

200 ml. milk room pace.

1 tsp vanilla sugar

Sift flour, baking powder, baking soda, salt together. Beat butter with sugar, add yolks, vanilla sugar and melted chocolate, mix.

Add the flour mixture, part of the milk, part of the mixture and part of the milk to the creamy mixture, alternating and kneading the mixture each time.

Beat the whites until peaks and mix gently with the dough.

Bake for 20-25 minutes at 175 C

If you do it according to the recipe, then everything will turn out 100%

When cooled down, you can store in a bag in the refrigerator, but it is better to eat on the same day, filling the middle with any cream, nutella, caramel

Hello everyone. Today I will share with you a recipe for chocolate cupcakes. They are prepared according to the principle of a sponge cake in boiling water, with the addition of hot coffee. This results in an incredible aroma and rich dark brown color.

Cupcakes are very easy to prepare, I didn't even have to take out my mixer, everything can be mixed perfectly with a whisk. The ingredients are very affordable and are usually found in the kitchen of any housewife. It takes about 15 minutes to prepare and 20 minutes to bake. This is definitely worth a try!

How to make chocolate cupcakes at home, a recipe with a photo step by step.

Ingredients for 10-12 pieces:

210 gr. flour
250 g Sahara
3 eggs
90 gr. cocoa powder
180 ml kefir
100 ml coffee
75 ml. vegetable oil
1.5 tsp soda
1 tsp baking powder
a pinch of salt
vanilla sugar

Preparation:

Sift flour, cocoa, baking powder into a large bowl.

Add sugar, vanilla sugar and a pinch of salt there, mix everything with a whisk.

Add soda to kefir, mix and leave for 5 minutes, so that the soda is extinguished.

In another bowl, mix eggs, butter, hot coffee and our kefir, mix well with a whisk.

Add our mixture to the dry ingredients and mix thoroughly. Leave the dough to rest for 10 minutes.

At this time, we will prepare the baking dishes. I have silicone molds, I inserted paper capsules into them.

Turn the oven on 180 degrees, let it heat up for now.

We fill our molds with dough. Attention, the dough rises very well, so fill them half or a little more.

We send our cupcakes to the preheated oven for 18-22 minutes, as always, we check the readiness with a wooden skewer.

After they are baked, we leave to rest first in the form for about 15 minutes, then we transfer to the wire rack to cool.

In principle, cupcakes can already be served. But, it will be tastier to fill them with boiled condensed milk and make a hat of cream.

I have a special device for making neat holes for fillings. You can just use a knife. Just to prevent our muffins from cracking during this procedure, they must cool completely. As a filling, you can take whatever you like. Boiled condensed milk, toffee (a mixture of boiled with butter 50/50), homemade caramel, cherry or orange jam / Kurdish / preserves are perfectly combined with such chocolate cupcakes. Here, the fantasy is limitless.

On top, I decorated the cupcakes with butter cheese cream (lately I like cream cheese cream more, but in my city it is very difficult to buy heavy cream, so this time I had to turn to this particular recipe).

That's what I did.

And here is the cut.

Delightful aroma, the most delicate flesh melting in the mouth and a coffee-chocolate aftertaste. The cupcakes are not sugary sweet and, in combination with the filling and cream, are simply bliss for lovers of chocolate baked goods.

Bon Appetit.

Both adults and children love to eat chocolate cupcakes. There are many recipes for delicious chocolate cupcakes. Each has its own flavor, but there are several win-win flavor combinations (chocolate + mascarpone, coffee, caramel, etc.). Following the recipe, you can easily create a confectionery masterpiece that will appeal to children and adults.

Chocolate cupcakes with delicate butter cream

Not too sugary cupcake dough with a rich chocolate flavor is ideally combined with the most delicate cream cheese-based cream.

Ingredients (for 10-12 pcs.):

For the test:

wheat flour, premium grade - 120 g;
black chocolate - 60 g;
butter - 100 g;
baking powder - 3/4 tsp;
cocoa powder - 70 g;
chicken egg - 2 pcs.;
baking soda - 1/3 tsp;
natural yogurt without additives (can be replaced with sour cream or kefir) - 100 g;
sugar - 120 g;
salt - a small pinch.

For the cream:

cream cheese - 240 g;
oil - 120 g;
vanilla - 1/2 tsp;
icing sugar - 200 g;
salt - a small pinch.

Preparation:

Cut the butter into small cubes, break the chocolate into pieces, put in a clean container and melt in a water bath.

Cool the melted mass a little, add sugar, beat in the eggs and beat until smooth with a whisk (by hand or using an immersion blender).

Add yogurt (sour cream or kefir) to the warm whipped mixture, mix thoroughly. Pour in the sifted flour with baking soda, baking powder and cocoa powder, knead the dough.

The finished mass is laid out in molds. You can use special baking paper inserts, but if you don't have them at hand, just grease a baking dish with margarine. The molds should be no more than 3/4 full.

Place the cupcakes in an oven preheated to 180 degrees for half an hour.

The finished muffins must be removed from the baking dish and allowed to cool. At this time, you can start preparing the creamy mixture.

Mix the cheese and butter, then beat with a mixer. Add vanilla and, gradually adding powdered sugar, beat the mixture until a thick, homogeneous consistency (the cream should not spread).

The cooled cupcakes are decorated with a creamy mass on top using a pastry bag and served.

Chocolate coffee cupcakes recipe

The classic combination of dark chocolate and coffee makes these cupcakes an exquisite delicacy.

Ingredients (for 12-15 pcs.):

For the test:

premium wheat flour - 300 g;
oil - 75 g;
natural yogurt without additives (can be replaced with low-fat sour cream) - 150 g;
baking powder - 1 tsp;
cocoa powder - 100 g;
chicken egg - 1 pc .;
baking soda - 1 tsp;
sugar - 250 g;
coffee (strong) - 100 ml.

For the cream:

black chocolate - 70 g;
instant coffee - 1 tsp;
cocoa powder - 50 g;
butter - 100 g;
icing sugar - 115 g.

Preparation:

Thanks to the strong coffee and cocoa in this recipe, the color of the finished chocolate cupcakes is very intense.
Melt the butter (in a water bath or microwave). In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda and whisk thoroughly.
In a separate bowl, beat the egg with yogurt (sour cream) and mix with the dry mixture. Fill the cupcake tins 3/4 full with the finished dough and send them to the oven preheated to 175 degrees for 20 minutes.
For the cream, beat soft butter at room temperature for 5 minutes. Then add a little cocoa and powdered sugar to the butter, whisking thoroughly. The mixture should be thick.
Melt the chocolate (in a water bath, microwave or fondue). Add melted chocolate to the cream, a spoonful of dry instant coffee, put in the refrigerator for 15-20 minutes.
Decorate the cooled muffins with cream before serving.

Chocolate cupcakes with cherry filling and mascarpone

Delicate combination of white glaze with mascarpone, and inside with juicy cherry filling - a delicious and easy-to-prepare dessert.

Ingredients (for 10-12 pcs.):

For the test:

wheat flour, premium grade - 120 g;
butter - 100 g;
chicken egg - 2 pcs.;
cocoa powder - 70 g;
baking powder - 3/4 tsp;
black chocolate - 60 g;
baking soda - 1/3 tsp;
natural yogurt without additives (can be replaced with low-fat sour cream or kefir) - 100 g;
sugar - 120 g;
salt - a small pinch.

For filling:

pitted cherries, preferably fresh (do not drain the juice when using frozen) - 400 g;
juice from 1 lemon;
sugar - 100 g;
yolk - 3 pcs.;
corn starch - 2 tbsp. l.

For the cream:

white chocolate - 100 g;
mascarpone cheese - 0.5 kg.

Preparation:

Break the chocolate into pieces, cut the butter into small cubes, mix and melt in a water bath. Allow the mixture to cool slightly, beat in the eggs, add sugar and beat until smooth. Add sour cream and mix thoroughly.
Sift flour with cocoa, baking powder, soda, combine with a liquid mixture and knead the dough. Fill the molds with them (greased with margarine or with special paper baskets) 3/4 full. Bake in an oven preheated to 180 degrees for half an hour.
For the cherry filling, beat the yolks with the cornstarch. Put the cherries in a saucepan, add sugar, bring to a boil and simmer over low heat for 10 minutes. Remove from the stove, grind with a blender to a puree consistency, rub through a sieve, pour in lemon juice, and then bring to a boil again.
Add the cherry puree to the egg mass (pour in a thin stream, stirring with a whisk), put on the stove and, stirring constantly, cook until thickened.
Important: as soon as the cherry filling begins to boil, it must be removed from the stove immediately so that the yolks do not curl.
The filling must be cooled, and while it is cooling down, prepare the cream.
Mash the mascarpone with a spoon, melt the chocolate in a water bath or in the microwave. Mix ingredients. If the mass is not sweet enough, you can add a little powdered sugar.
Remove the core from the cooled muffins, fill it with cherry filling. Squeeze the cream out of the pastry bag from above.

How to decorate ready-made cupcakes

I think cupcakes are one of those desserts that you can cook all your life and never repeat. The number of recipes for the dough itself, hats, fillings and other things is amazing! There are also a great many ways of serving - these are different colors, sizes and types of baskets, additional sprinkling for hats and decoration with flags and so on.

Therefore, do not be surprised that I have a lot of cupcakes and will appear more. For now, I will definitely call this recipe my favorite. There is everything that I love so much about desserts - an insane amount of chocolate-coffee flavors, the most delicate texture of the cream and the dessert itself.

Look at the beauty.

Cupcakes work great even after a couple of days (if stored in an airtight container). They are very delicate and you know, a little damp. The dough is wonderful, very aromatic. The photo shows how dark they turn out, which is usually a rarity for baking.

Melt the butter first. I just put it in a deep cup and microwave it for 20-40 seconds.

In a separate cup, beat the egg and yogurt.

Now we mix dry ingredients with liquid ingredients.

I transfer the dough to a pastry bag and set the dough about 3/4 of the mold.

Bake at 175 degrees for 15-20 minutes. Check with a wooden skewer, it will come out completely dry.

Flip the mold over to make the muffins fall out and send the second batch to the oven. From the specified amount of dough, 12-15 muffins are obtained.

Now about the cream.

The oil should be at room temperature - very soft. Beat it with a mixer for about 5 minutes so that the butter is beaten well and saturated with oxygen.

Add cocoa butter and powder in three steps. Beat the mixture well each time, at first it will seem that it is too thick, as it should be.

Melt the chocolate (I do it in a cup, put it in the microwave. I heat for 20 seconds, stir and put back. So until the chocolate is all melted).

When you completely beat in the cocoa butter and powder, pour out the chocolate and coffee. Mix thoroughly.

Transfer the finished cream to a pastry bag and refrigerate for at least 20 minutes. This will stabilize the cream and it will be better to deposit on the cakes.

The cream turns out to be very delicate, with a strong coffee taste and aroma. In this case, the color is very deep. It holds its shape perfectly (even at room temperature) and has an appetizing glossy shine. It's not greasy at all.