Cupcakes with cheese cream

Step-by-step preparation

Cooking time: 12 hr

1. STEP 1

   

   How to make cupcakes with cream cheese? Prepare your food. Bake the cupcakes first and then make the frosting. It is better to keep the finished cupcakes overnight in the refrigerator. This will stabilize their texture and make them easier to work with. In order for the dough to knead well and not fall off after baking, all products for it must be at room temperature. Remove the butter, egg and milk two hours before baking. Milk can be replaced with low-fat cream.

2. STEP 2

   

   Turn on the oven to 180 degrees in advance. Beat the softened butter with a mixer along with sugar until fluffy for about 2 minutes. Then beat the egg into the butter.

3. STEP 3

   

   Beat the butter and egg until completely smooth. If the products are equally warm, then the butter will not be cut off during whipping, as often happens when kneading such dough.

4. STEP 4

   

   Sift flour and cocoa into a separate bowl. 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 baked goods more fluffy. Add baking powder. Stir dry ingredients until smooth.

5. STEP 5

   

   Add half of the dry mixture to the oil mixture. Stir until smooth.

6. STEP 6

   

   Pour in milk or cream. It should again be warm. Stir.

7. STEP 7

   

   Pour the remaining dry mixture into the dough. Stir the dough until smooth and homogeneous. It will turn out quite thick, but at the same time fluid.

8. STEP 8

   

   Take a suitable baking dish. I have special hard capsules for cupcakes. If you bake in a mold with cells, line them with paper liners. Pour the dough into the capsules, filling them 2/3 full. The quantity of products is enough for exactly 6 pieces, the capsule size is 4*8cm.

9. STEP 9

   

   Bake cupcakes in an oven preheated to 170°C for about 20 minutes. The exact time will depend on the size of the cupcakes and your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe. Determine readiness with a wooden skewer - insert it into the center of the cupcake and immediately remove. It should be dry. Cool the finished cupcakes completely and then put them in the refrigerator for 8 hours.

10. STEP 10

    

    You can make cupcakes with filling. To do this, cut out the middle of them. This can be done using a special plunger, a knife or the back of a pastry cutter. Place the filling into the resulting hole using a spoon or pastry bag. I use strawberry confiture; caramel, boiled condensed milk, and thick jam are also suitable.

11. STEP 11

    

    Prepare the cream for the caps. For it, it is better to remove the products from the refrigerator immediately before whipping - this will make the cream more stable. Take cream at least 33%, with less fat content the cream will not whip. Use powdered sugar, not sugar, as it will not have time to dissolve in the cold cream.

12. STEP 12

    

    Place the curd cheese in a bowl, pour in the cream, and add powdered sugar.

13. STEP 13

    

    Beat the ingredients at medium mixer speed until smooth and fluffy. Then finally knead the cream with a spatula.

14. STEP 14

    

    Transfer the cream into a pastry bag with a nozzle and pipe it onto the cupcakes in the form of beautiful caps.

15. STEP 15

    

    Decorate the cream on top with berries, cookies or chocolate. Serve chocolate cupcakes with filling and cream cheese to the table. Bon appetit!

Comments on the recipe

Valeria

05.09.2023

4.5

I registered to write you my review) for the first time in my life I’m doing this)) Yesterday for Christmas, I decided to make cupcakes according to your recipe, and it turned out just unmistakably magical and super tasty 😘 thank you so much for such an easy-to-understand recipe. This is my first experience, and I got such a successful recipe right away 🤞