Chocolate cupcakes with chocolate cream

Step-by-step preparation

Cooking time: 12 hr

1. STEP 1

   

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

2. STEP 2

   

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

3. STEP 3

   

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

4. STEP 4

   

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

5. STEP 5

   

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

6. STEP 6

   

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

7. STEP 7

   

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

8. STEP 8

   

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

9. STEP 9

   

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

10. STEP 10

    

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

11. STEP 11

    

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

12. STEP 12

    

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

13. STEP 13

    

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

14. STEP 14

    

    Mix the mixture with a whisk.

15. STEP 15

    

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

16. STEP 16

    

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

17. STEP 17

    

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

18. STEP 18

    

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

19. STEP 19

    

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

20. STEP 20

    

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

21. STEP 21

    

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